Chocolate sample plate

Chocolate Terrine

Prep time 15 minutes.

Ease of preparation: Easy.

Ingredients

• 800g dark chocolate
• Egg yolks
• 1.6L whipping cream
• Gelatine leaves
• 30 ml Café Royale liquor

Directions

1. Line a terrine mould with plastic wrap.
2. Take whipping cream out and let come to room temperature.
3. Heat liquor to 40 degrees Celsius.
4. Add gelatine and let melt, stir gently.
5. Melt chocolate.
6. To the melted chocolate add the egg yolks, liquor and gelatine. Mix gently.
7. Whip the cream to stiff peaks and fold into the chocolate.
8. Pour mix into the prepared mould and place in fridge to set overnight.
9. Cut the next day with a hot sharp knife.

Milk Chocolate Brulee

Prep time 15 minutes.

Ease of preparation is moderate.

Preheat oven to 300 degrees Fahrenheit.

Yield: 6 3” ramekins

Ingredients

• 1 L whipping cream
• – Egg yolks
• 250 ml sugar
• 250g milk chocolate
• Sugar to brulee

Directions

1. Add the chocolate to the cream and slowly bring to a simmer – turn off heat
2. In a bowl add the yolks and sugar and mix until sugar has dissolved.
3. Slowly add the cream to yolks, whisking it all the time.
4. Strain and pour into ramekins.
5. Bake in a hot water bath until set.
6. Remove and let cool.
7. Refrigerate over night.

• To Brulee:

Sprinkle sugar over top and caramelize with a blowtorch.

Fallen Chocolate Soufflés

Preparation time is 10 minutes.

Ease of preparation is moderate.

Yield 12

Ingredients

• 750g dark chocolate
• 375g butter
• 5 tablespoons cocoa
• 190ml sugar
• 12 egg whites

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Butter and sugar 12-3” ramekins.
3. In a double boiler, melt the butter and chocolate together.
4. Sift the cocoa and sugar together.
5. Stir the sifted ingredients in with the chocolate.
6. Whip the whites until soft peaks.
7. Fold in with the chocolate.
8. Pour into prepared ramekins and bake.
9. Remove once cooked and let cool.
10. Carefully remove and serve.