SWISS MERINGUE MUSHROOM STEMS

1. Heat the oven to 200°C, fan forced.
2. Spread the sugar over a lined baking tray. Once the oven has reached temperature, turn it off, place the tray of sugar in, and heat to 60°C, approximately 5 minutes.
3. Meanwhile, begin to whip the egg whites and cream of tartar.
4. Add the hot sugar to the meringue and continue to whip until dissolved and the meringue reaches firm peaks.
5. Transfer into a piping bag fitted with a 15mm plain piping tip.
6. Pipe 30 mushroom stems onto a lined baking tray.
7. Place the tray into the oven at 100°C for 2-3 hours, until completely dry.
8. Remove from the oven and cool at room temperature.
9. Store in an airtight container.

CHOCOLATE MUSHROOM CAPS

1. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
2. Transfer the tempered chocolate into a piping bag or zip lock bag.
3. On lined trays, pipe 5 chocolate discs at a time, 40-50mm in diameter.
4. Tap the tray on the workbench to level the chocolate.
5. Sprinkle the surface of the discs with cocoa powder.
6. Repeat the piping, tapping, and sprinkling until you have created 30 mushroom caps.
7. Allow to set at room temperature.
8. With a warm spoon, gently melt a small section of chocolate on the bottom of each cap, then adhere them to the Swiss meringue stems.

NOTE: Consume the mushrooms within 24 hours of assembling.