Shapes, tastes and textures of chocolate

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Ingredients

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Imperial

Chocolate sorbet

  • 120g of dark chocolate, 72% cocoa, chopped into pieces
  • 100g of sugar
  • 330g of sparkling water

Chocolate creams

  • 50g of dark chocolate, 80% cocoa
  • 50g of white chocolate
  • 80g of cream
  • 40g of glucose
  • 36g of hazelnut paste

Chocolate jellies

  • 125g of sugar
  • 100g of water
  • 65g of cream
  • 50g of dark chocolate
  • 10g of gelatine

White chocolate mousse

  • 100g of white chocolate
  • 150g of cream
  • 1.5g of gelatine

Curried chocolate

Pistachio spheres

Cocoa crumble

  • 120g of butter
  • 120g of sugar
  • 120g of almond flour
  • 100g of 00 flour
  • 15g of cocoa powder
  • 2g of salt

White chocolate and passion fruit cake

  • 250g of white chocolate
  • 100g of passion fruit juice
  • 125g of butter
  • 200g of egg white
  • 60g of egg yolk
  • 90g of sugar
  • 100g of plain flour
  • icing sugar, for dusting

Chocolate caramel tuiles

Chocolate decorations

To serve

1
Begin with the chocolate sorbet to allow for freezing time. Place the sugar and water in a small pan and bring to the boil. Allow to reduce for a few minutes to create a syrup
  • 100g of sugar
  • 330g of sparkling water
2
Place the chocolate in a bowl and pour over the hot syrup. Allow the chocolate to melt slightly, then mix with a hand blender until completely smooth. Pour into a Pacojet container and freeze until solid, preferably overnight
3
Next, make the chocolate creams. For the dark chocolate layer heat 40g of the cream and 20g of the glucose together in a small pan until combined. Pour over the dark chocolate and mix together to form a ganache, then mix in 20g of the hazelnut paste. Transfer to a piping bag and chill in the fridge until required
  • 40g of cream
  • 20g of glucose
  • 50g of dark chocolate, 80% cocoa
  • 20g of hazelnut paste
4
For the white chocolate layer, repeat the same process with the remaining ingredients. Combine the cream and glucose together in a pan and heat gently, then pour over the chocolate to melt and mix through the hazelnut paste. Transfer to another piping bag and chill
  • 20g of glucose
  • 50g of white chocolate
  • 16g of hazelnut paste
  • 40g of cream
5
Cut a sheet of acetate into 3cm wide strips. Roll to form 4 cylinders – each about 2cm wide – and secure, standing upright on a flat tray. Pipe the dark chocolate cream halfway up each cylinder and place in the fridge to firm up for 15 minutes. Meanwhile, place the gelatine for the chocolate jellies in a bowl of cold water to soften
  • 10g of gelatine
6
Once the dark chocolate cream has set a little, pipe the white chocolate cream on top to fill the cylinders and transfer to the freezer to set completely for at least 4 hours, or until ready to serve
7
To make the chocolate jellies, combine the sugar and water in a pan over a medium heat to create a syrup. Add the cream and chocolate to the pan of syrup, mix well and bring the mixture to the boil, then remove from the heat and set aside
8
Squeeze out any excess liquid from the gelatine and stir into to the hot mixture to dissolve, then strain the jelly mixture through a fine sieve. Pour the mixture into small silicone demi-sphere moulds, (about 2cm in diameter) and place in the fridge for at least 3–4 hours to set