YIELDS: 4 | PREPARATION: 3.5 HOURS | COOKING: 45 MINUTES | SKILL LEVEL: ADVANCED Recipe by Kirsten Tibballs
Kirsten's winning dish in the "Chocolate Immunity Challenge" on Dessert Masters Season 1.
A chocolate caviar tin, filled with a rich chocolate sponge, mascarpone cream and luscious chocolate mousse., topped with crispearls and coffee caviar.
CHOCOLATE CAKE
135g
brown sugar
92g
milk
62 g
unsalted butter, cubed
25g
Cacao Barry Plein Arome Cocoa Powder
1/4 teaspoon
bicarb soda
97 g
plain flour
2.5 g
baking powder
90 g
whole eggs, whisked
CAVIAR TIN
2 g
PCB gold metallic powder
100%
Food Grade Alcohol
500 g
tempered Callebaut 811 54.5% dark chocolate
CARAMELISED ALMONDS
135 g
caster sugar
100 g
water
140 g
slivered almonds
3 g
Maldon Sea salt
MELBA TOAST
400 g
Callebaut Velvet 32% White Chocolate
150 g
caramelised almonds, finely chopped
3 g
yellow oil soluble colour powder
20 g
Callebaut 823 33% Milk Chocolate
100 g
Callebaut Mycryo Cocoa Butter (powder)
CHOCOLATE MOUSSE
235 g
Bulla Thickened Cream (A)
15 g
St Remio St Francis roasted coffee beans
175 g
Callebaut 823 33% Milk Chocolate
60 g
Callebaut Origine Madagascar 67.4% Dark Chocolate
150 g
Bulla Thickened Cream, semi whipped (B)
SOAKING SYRUP
100 g
water
130 g
caster sugar
10 g
Cacao Barry Plein Arome Cocoa Powder
30 g
cold brew espresso coffee, using St Remio St Francis roasted coffee beans
40 g
marsala wine
MASCARPONE CREAM
150 g
mascarpone cheese
45 g
caster sugar
2 g
Heilala Vanilla Bean Paste
65 g
Bulla Thickened Cream
5 g
marsala wine
COFFEE PEARLS
500 ml
grapeseed oil
120 g
coffee, Jura Cold Brew, using St Remio St Francis roasted coffee beans
150 g
water
30 g
caster sugar
3 g
agar agar
10 g
mirror glaze
200 g
Mona Lisa Dark Chocolate Crispearls