Cold Chocolate Fondant

Cold chocolate fondant with white chocolate mousse, candied peppercorns, pineapple, white chocolate soil and tuile

Created by Carlisle College (2018/19)

Course: Dessert

Servings: 4

Students: Bianca Bennett, Kerry Pitt, Molly Elliot

Lecturer: Sean Downes

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White chocolate mousse
75g white chocolate
40ml milk
1/2 sheet gelatine
100ml whipping cream

Chocolate fondant
200g dark chocolate
25g cocoa powder
2 eggs
1 egg yolk
50ml water
75g caster sugar
25g butter
225ml double cream

Candied pink peppercorns
5g pink peppercorns
75g sugar
water
1/2 fresh pineapple
mint leaves

White chocolate soil
40g white chocolate
50ml water
100g caster sugar

Bubble tuile
50g glucose syrup

Bubble tuile

  1. Put silicone mat on baking tray.
  2. Add 1 dessert spoon of glucose to the middle of the mat, and place in oven on 150c for 5 mins.
  3. Remove from oven and using a crank pallette knife, spread glucose out thinly in a rough rectangle shape.
  4. Return to oven for apx 20 mins, checking every 5-6 mins.
  5. The glucose will bubble up without colour.
  6. Remove from oven and cool.

 

White chocolate mousse

  1. Bloom gelatine in cold water, until soft.
  2. Warm white chocolate in a bowl over bain marie keeping temp not above 45c.
  3. Heat milk up in a separate pan and remove from heat. squeeze the water out of  the  gelatine  and add to the milk  stirring to dissolve .
  4. Add the melted white chocolate and emulsify by mixing thoroughly.
  5. Set aside to cool.
  6. Lightly whip the cream to soft peaks , and fold in to white chocolate mix .
  7. Place into shallow dish and place in fridge until set.

 

Chocolate Fondant

  1. Start the fondant by combining the chocolate, butter and cocoa powder and melting over a bain marie.
  2. Use a food mixer and mix together eggs and yolks until white and fluffy, while the eggs are mixing, combine the sugar and water in a pan and bring to 116C.
  3. Once the sugar reaches the desired temperature, pour very slowly into the eggs whist the mixer is still running. Leave the mixer on a medium speed while the egg mixture cools.
  4. Lightly whip cream to soft peaks.
  5. Gently fold the egg mixture into the chocolate and then add the cream. allow to cool in fridge.

 

White chocolate soil

  1. Put caster sugar and enough water to dissolve sugar in a clean pan.
  2. Bring to the boil until it reaches 135c on a thermometer.
  3. Add the white chocolate and mix together, as the chocolate melts it will start turning into soil.
  4. Continue stirring until all chocolate is melted and a loose soil is achieved.
  5. Transfer contents of pan to a clean dish.

 

Candied pink peppercorns

  1. Place peppercorns and sugar in pan cover with water and simmer gently, and reduce to a syrup. Remove from the heat.
  2. Trim pineapple, cut into 1/4s, take 1 of these remove core and cut the pineapple into 4 equal pieces width ways.
  3. Trim the pieces to neaten them and place in the peppercorn syrup to steep. Turning the pineapple to ensure coverage.
  4. Remove pineapple from syrup and drain , get a frying pan hot and place the pine apple in the pan to caramelize , turn and repeat on each side , add a little peppercorn syrup if required.

 

To serve

  • Mint leaves (small)
  • Fondant quenelles
  • White choc mousse
  • White chocolate crumbs
  • Peppercorns and syrup
  • Caramelized  pineapple

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