Chocolates & Ganache's
Who doesn’t love chocolate, a delicacy referred to as the “food of the God” by the Maya, Toltec, & Aztec people, who prepared a beverage from its fruit, using it as a ceremonial drink & also as a currency.
Chocolate is made from the kernels of fermented & roasted cocoa beans. The kernels are ground to form a pasty fluid chocolate liquor, which may be hardened in molds to form bitter (baking) chocolate, pressed to reduce the cocoa butter content, & then pulverized to make cocoa powder, or mixed with sugar & additional cocoa butter to make sweet (eating) chocolate. The addition of dried or concentrated
milk to sweet chocolate produces milk chocolate.
From chocolate truffles with their enticing soft creamy inner centre encased in a firm chocolate shell to an inspirational & decadent cheesecake or chocolate dipped strawberries, this delicacy indeed is a master of invention, characterized by it different & unique taste profile.
To work with chocolate, you need a basic understanding of the different types available, percentage of milk solids, cocoa & sugar content & how this influences what you can achieve with the type of chocolate you are using & understanding its characteristics. It is appropriate to compare chocolate with a temperamental child, it needs to be nurtured, treated with respect & a knowledge of how to work with what you are presented with.
However, not all is good in the chocolate world with cocoa prices over the last 18 months doubling in price which can be attributed to several factors:
Poor Harvests: The top cocoa-producing countries, Ivory Coast & Ghana, have experienced poor harvests due to unfavorable weather conditions. The El Niño weather phenomenon has caused drier weather, leading to crop damage & the spread of black pod disease.
Aging Cocoa Trees & Illegal Mining: Aging cocoa trees & illegal mining activities have further reduced production.
Supply Shortages: These factors have led to supply shortages, causing cocoa futures to soar to record levels.
Political & Economic Factors: The invasion of Ukraine by Russia led to a spike in energy prices, causing European chocolate manufacturers to place fewer orders for cocoa. When fuel prices started dropping & companies realized they could keep running their factories, they were all competing for a limited supply of cocoa.
Fertilizer Prices: Cocoa is a fertilizer-intensive crop, so high fertilizer prices after the invasion of Ukraine contributed to 2022’s crop being lower than usual.
Climate Change: Cocoa trees are sensitive to climate change & only grow in a narrow band of approximately 20º around the equator. Changes in climate patterns have affected cocoa production
Milk Chocolate
Cocoa Content: Milk chocolate contains smaller amounts of cocoa solids than dark chocolates.
Milk Solids: Milk chocolate contains milk solids, which gives it a creamier taste, texture, & lighter colour. According to European regulations, the milk solids content in milk chocolate should not be less than 14%.
Sugar Content: Milk chocolate has a higher sugar & fat content than dark chocolate, making it sweeter.
Flavour: The taste of milk chocolate is akin to chocolate milk, which has been key to its popularity1.
Nutrition: Milk chocolate is 51% carbohydrates, 38% fat, 8% protein, & 2% water1. In a reference amount of 100 grams, milk chocolate supplies 565 calories of food energy, & is a rich source of vitamin B12, riboflavin, & dietary minerals, such as phosphorus1.
Uses: Milk chocolate is used in a wide diversity of bars, tablets, & other confectionery products1. It’s also the ideal chocolate for s’mores, or for melty chocolate chips in your cookies or muffins.
The quality of milk chocolate can vary greatly depending on the brand & the ingredients used, so it’s always a good idea to check the label when purchasing.
Dark Chocolate
Dark chocolate is a type of chocolate that is made primarily from cocoa solids, cocoa butter, & sugar. It does not contain any added milk solids2. Here are some key characteristics of dark chocolate:
Cocoa Content: Dark chocolate typically contains between 50-90% cocoa solids31. The higher the percentage, the more bitter the chocolate will taste.
Sugar Content: The amount of sugar in dark chocolate can vary, but it is generally less than in milk chocolate. The more cocoa & less sugar dark chocolate has, the more bitter it will taste.
No Milk Solids: Unlike milk chocolate, dark chocolate does not contain any milk solids. However, there may be traces of milk from cross-contamination during processing, as the same machinery is often used to produce milk & dark chocolate.
Flavour: Dark chocolate has a rich, intense flavour that can range from slightly sweet to very bitter, depending on the cocoa content.
Health Benefits: Dark chocolate is rich in plant chemicals called flavanols that may help to protect the heart. It contains up to 2-3 times more flavanol-rich cocoa solids than milk chocolate.
Nutrition: Dark chocolate is a rich source of several dietary minerals, such as iron, copper, manganese, magnesium, phosphorus, & zinc.
The quality of dark chocolate can vary greatly depending on the brand & the ingredients used, so it is always recommended to check the label when purchasing.
White Chocolate
White chocolate is technically considered chocolate. It’s made from the same cacao beans as other types of chocolate, but the production process involves a twist. Chocolatiers remove the brown cocoa solids from the original chocolate equation entirely, using only the cocoa butter1.
White chocolate is made by blending cocoa butter with sugar, milk products, vanilla, & lecithin, which is a naturally derived fatty acid that’s used as an emulsifier. White chocolate must be at least 20 percent cocoa butter & 14 percent milk solids by weight & may not consist of more than 55 percent sugar or any other sweeteners.
However, it’s worth noting that white chocolate does not contain any cocoa solids, which are used to make dark & milk chocolate1. This is why some people do not consider it “real” chocolate. But, according to the technical definition, white chocolate most certainly qualifies as chocolate.
The flavour of white chocolate can vary considerably between brands. Some taste of rich cocoa butter, some are aggressively sweet, & some have a subtle hint of vanilla flavoring1. So, while white chocolate is technically chocolate, its taste & texture can be quite different from that of dark or milk chocolate.
Ruby Chocolate
Ruby chocolate is a distinct variety of chocolate that is pink or purple in color1. It was introduced as a distinct product on 5 September 2017 by Barry Callebaut, a Belgian–Swiss cocoa company1. The company claims it is a fourth natural type of chocolate, in addition to dark, milk, & white chocolate varieties.
The main ingredients of ruby chocolate are cocoa butter, cocoa mass, milk, sugar, & citric acid1. It’s made from “ruby cocoa beans”, which are existing botanical cocoa bean varieties that have been identified as having the right attributes to be processed into ruby chocolate1. While the exact production method is a trade secret, industry speculation suggests that ruby chocolate is made with unfermented cocoa beans of Brazil Lavados, which can have a natural red-pink colour.
Ruby chocolate is characterized by a taste that has been described as slightly sweet & sour, which is comparable to that of berries, as the chocolate’s main characteristic is its acidity1. It offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness & luscious smoothness.
According to a 15-month temporary marketing permit granted by the Food & Drug Administration in the United States in 2019, ruby chocolate is defined as “the solid or semiplastic food prepared by mixing & grinding cacao fat with one or more of the cacao ingredients (namely, chocolate liquor, breakfast cocoa, cocoa & low-fat cocoa), citric acid, one or more of optional dairy ingredients, & one or more optional nutritive carbohydrate sweeteners”, & it must contain a minimum of 1.5% non-fat cacao solids & a minimum of 20% by weight of cacao fat.
It’s worth noting that ruby chocolate contains no berries, berry flavour, or colourings. The pink colour is natural & comes from the ruby cocoa beans themselves.
Couverture Chocolate
All chocolates with a cocoa mass higher than 70% are categorized as couverture. In some cases, cocoa mass content can be higher. The total fat content in couverture is between 30% & 40%.
This type of chocolate has a more solid structure than other types of chocolate, of course it also commands a higher price. When heated, couverture melts & it is characterized by a smooth consistency.
This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer “snap” when broken, & a creamy mellow flavour.
The main ingredients of couverture chocolate are cocoa solids, cocoa butter, & sugar. The precise standards for couverture chocolate state that it must contain a minimum of 35% total dry cocoa solids, including not less than 31% cocoa butter & not less than 2.5% of dry non-fat cocoa solids.
Couverture chocolate is ground to a finer texture during the production process, which produces a superior flavour & texture. This makes it the preferred chocolate for tempering & enrobing truffles, bonbons, & other fine candies.
Many fine chocolate makers produce couverture chocolate, including Amano, Callebaut, El Rey, Felchlin, Guittard, Lindt, Scharffen Berger, & Valrhona. It’s always a good idea to sample different brands over time, if possible, to find your personal favourite couverture
Compound Chocolate
Compound chocolate is a type of chocolate substitute that’s made from a combination of cocoa, vegetable fat, & sweeteners. It’s often used as a lower-cost alternative to pure chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as “compound coating” or “chocolatey coating” when used as a coating for candy.
Unlike couverture or “real” chocolate, compound chocolate doesn’t need to be tempered. Instead, it’s simply warmed to a few degrees above its melting point. This makes it a popular choice for coating candy bars or other chocolate treats.
However, the taste & texture of compound chocolate can be quite different from that of real chocolate. Compound chocolates tend to be sweeter, smoother, & less intense in flavour than real chocolate2. This is because the vegetable fats used in most compound chocolate products lack the complexity & depth of flavour that cocoa butter provides in couverture chocolates.
In terms of nutrition, there are stark differences between compound & real chocolate. As mentioned previously, compound chocolate is made with vegetable fats like palm kernel oil or coconut oil, whereas real chocolate contains cocoa butter. Cocoa butter is a natural fat that contains healthy fatty acids like oleic acid & stearic acid which can help reduce inflammation in the body. Additionally, cocoa butter is high in antioxidants which have been linked to various health benefits such as improved heart health & better cognitive function.
While compound chocolate can be a cost-effective alternative for certain applications, it doesn’t offer the same rich flavour or health benefits as real chocolate
Cocoa Powder
Cocoa powder is a chocolate product produced during the process of chocolate liquor extrusion. This is done in order to separate cocoa butter from the mixture. The end product is with a fine powdered consistency, having a mild & subtly bitter taste.
Another characteristic of the cocoa powder is that it is easy dissolved in liquids. Cocoa powder has wide applications in baking since it doesn’t react with sodium hydrogen carbonate.
How to temper Chocolate – The Seeding Method:
Melt the Chocolate: Melt ⅔ of the chocolate you need over a double boiler until it reaches 46ºC. Stir constantly to prevent hot spots.
Add the Seed Chocolate: Transfer your melted chocolate to another bowl & add a little unmelted chocolate (the “seed”) to the melted chocolate & stir until it cools to around 36ºC. The seed chocolate is tempered chocolate that is added to untempered melted chocolate in order to help bring it to a tempered state.
Cool the Mixture: Continue to stir in the seed chocolate in smaller quantities & monitor the temperature. Aim for a temperature of 28-29.5°C. To maintain this temperature, use a hair dryer to bring it up to the optimum temperature
Reheat the Chocolate: Once you are in this temperature range & all the seed chocolate has melted throughout, microwave the chocolate back into a working temperature range of 31-33°C. The chocolate is now tempered & ready to use!
Test the Chocolate: To know if the chocolate is tempered, dip a spatula or spoon in the chocolate & allow it to cool at room temperature. The tempered chocolate should harden within a few minutes & have a shiny, solid appearance.
Tempering chocolate gives it a glossy sheen & a firm snap when broken, as well as a smooth & silky texture. It’s a great technique to achieve a professional finish on your chocolate-based desserts.
Chocolate Truffles
Ganache Ratio’s: While the process of making ganache is always the same, the ratios of chocolate to cream vary based on the use. These are the standard guidelines for ganache ratios.
2 Parts Chocolate to 1 Part Cream (2:1 ratio)
• Uses: Chocolate Truffles, stiff piping work
• Consistency: When the ratio of chocolate to cream is double the amount by weight, the ganache cools to a very thick almost fudge like mixture.
This ganache can be piped before completely cooled to create intricate piping work for cakes or cupcakes. By chilling the ganache, it will set up firm. Chilled ganache can be scooped & rolled into chocolate truffles.
1 Part Chocolate to 1 Part Cream (1:1 ratio)
• Uses: Filling &/or Frosting for Cakes & Cupcakes, Thick Glaze, Whipped Ganache Frosting
• Consistency: When ganache with an equal ratio of chocolate to cream by weight cools it becomes a pudding like texture.
This ganache works well to fill layer cakes or even as the frosting for the whole cake, like my favourite Devil’s Food Cake. After this frosting is cooled, it can be whipped into a fluffy ganache frosting & that is sort of like a super intense chocolate whipped cream!
This ganache can also be used as a glaze for a cake or cheesecake. It should be poured while still slightly warm, & an offset spatula can be used to spread it out to glaze the baked good.
1 Part Chocolate to ½ Part Cream (1:1.5 ratio)
• Uses: Thin Glaze, Dipping Chocolate (for Fondue or Chocolate Fountain), Lighter Whipped Ganache Frosting, Drinking Chocolate
• Consistency: Ganache with 1 ½ times more cream to chocolate will be thin enough to pour as a glaze & is thin enough to drink.
This ganache is thin enough to pour as a glaze over baked goods or to dip a variety of things in. This ratio works well for a thin glaze or for dipping purposes like fondue or a chocolate fountain.
It is important to note that this ganache will not set up hard. It will remain soft but will become thicker
as it cools. In its warm state, this ratio of ganache is the perfect rich sipping cocoa!
2:1 Ratio: Truffles & thick piping work
• 225gms bittersweet or semi-sweet chocolate
• 112gms heavy cream (or whipping cream or double cream)
• large pinch of salt (optional but recommended)
1:1 Ratio: Frosting, thick glazes, filing & whipped ganache
• 225gms bittersweet or semi-sweet chocolate
• 225gms heavy cream (or whipping cream or double cream)
• large pinch of kosher salt (optional but recommended)
1:1.5 Ratio: Thin glazes, fondue & lightly whipped ganache
• 225gms bittersweet or semi-sweet chocolate
• 336gms heavy cream (or whipping cream or double cream)
• large pinch of kosher salt (optional but recommended)
Method:
Roughly cut your chocolate into small pieces & place in a bowl.
Heat cream to a low simmer & add to the chocolate & let stand for 2-3 minutes& fold in the salt.
Put your whisk into the centre of the chocolate/cream mixture & begin whisking in small circles going in one direction & slowly moving outward in bigger circles until the mixture is smooth.
Serve hot if using as for fondue, a chocolate fountain, or sipping chocolate. If using as a glaze or for stiff piping work, allow to cool for about 10 minutes before pouring. If using as a frosting, allow to cool at room temperature for about 4 hours & up to overnight. If making truffles, place the ganache in the refrigerator uncovered until the mixture becomes solid, about 1 hour, before scooping & shaping.
Store unused ganache in an airtight container in the refrigerator for up to 1 week.
Variations:
• Fresh Mint Ganache: Roughly chop about ⅓ cup fresh mint leaves & add it into the pot with the cream. Bring the cream up to a boil, cover the pot, & turn off the heat. Let the mint steep for
about 15 minutes. Remove the lid & bring the cream back up to just under a boil. Pour the hot cream over a fine mesh sieve into the bowl with the chopped chocolate. Discard the mint leaves. Alternatively, you can add up to 1 tsp mint extract into the ganache.
• Vanilla Bean Ganache: Scrape a vanilla bean & together with the pod, add to the cream & bring to a rapid simmer. Remove from heat & steep vanilla bean in the cream for 15-20 minutes. Remove the lid & bring the cream back up to just under a boil. Pour the hot cream over a fine mesh sieve into the bowl with the chopped chocolate. Discard the vanilla pod. Alternatively, you can add up to 1 tablespoon vanilla extract into the ganache.
• Coconut Ganache: Substitute the heavy cream for full fat coconut milk. Alternatively, you can add up to 1 tsp coconut extract into the ganache.
• Espresso Ganache: Add 1-2 tsp instant espresso in with the heavy cream.
Chocolate Covered Cherries
Ingredients:
1.5kgs icing sugar
¾ cup butter, room temperature
¾ cup sweetened condensed milk
3 tsp vanilla extract or almond extract
36 maraschino cherries, drained & dried
1kg semi-sweet chocolate chips
Method:
In a large bowl, mix the icing sugar, butter, condensed milk & vanilla extract. Using your hands, knead until it forms a thick paste. Refrigerate for an hour, or until firm & cold.
Make sure the cherries are well drained & d. Line a large baking sheet with parchment or wax paper. Set aside.
When the mixture is firm, scoop out about 2 teaspoons & roll into a ball & form into a flat disk & shape around each cherry & placing on the prepared baking sheet. Place the baking sheet in the freezer for an hour or two until firm.
To assemble, melt the chocolate chips in a microwave safe bowl in 30 second increments, stirring after each, until melted.
Remove the cherries from the freezer & dip into the melted chocolate, placing back on the lined baking sheet. Refrigerate until chocolate firms.
Chocolate Coated Strawberries
Ingredients:
500gms semisweet chocolate chips
3 tablespoons heavy cream
12 long-stemmed strawberries
Method:
Melt the chocolate & cream together in a bowl set over simmering water until just melted. Stir & remove from the heat. Dip each strawberry in the chocolate & set aside on waxed or parchment paper to dry.
Peanut Butter Easter Egg Cups
Ingredients:
200gms creamy peanut butter
1 cup sifted icing sugar
3 tbsp butter, melted
500gms chocolate, tempered
Method:
In a small bowl, stir together peanut butter & confectioner’s sugar until smooth. Add melted butter. Stir until incorporated. Cover bowl. Chill for two days.
Line a baking sheet with parchment paper. Place tempered chocolate (or melted confectionery coating, see note) into a pastry bag fitted with a small piping tip, or a disposable plastic bag with the end snipped off. Fill each egg cavity about 2/3 of the way with chocolate.
Turn mold over onto prepared baking sheet. Shake & rotate the mold. The melted chocolate should coat each cavity. After shaking out the excess chocolate, inspect each cavity. If there are any bare spots, dot a little melted chocolate onto them with either a small brush or your finger.
Quickly sweep a metal spatula across the mold. This clears excess chocolate from the edges of the mold. After you do this, the mold might look smeared with chocolate. That’s fine. The thin chocolate breaks easily away from the finished eggs.
Allow the chocolate to set up. Don’t refrigerate.
Fill each cavity with peanut butter filling just below the edge of the mold.
Cap each mold with melted chocolate. Use a zig zag or circular pattern to close each cavity. When the cavity is almost closed, stop. Tap the mold gently. The chocolate should flow a little & close the mold. If it doesn’t, pipe a little extra chocolate into the mold to close.
Chill for about 10 minutes. Invert mold & tap gently. Eggs should come out easily. If they don’t, the chocolate might not be set. Return to the refrigerator for a further 15 minutes & try again until they all come out cleanly. Set peanut butter eggs on a wire rack set in a rimmed baking sheet & drizzle with more chocolate if desired.
Chocolate Bowls
Ingredients:
Method:
Using a microwave & in a microwave-safe bowl, melt ¾ of the chocolate chips in 30-second intervals, stirring after each interval, until the chocolate is completely melted & smooth.
Add in the remaining chocolate chips & stir together until all of the chocolate is melted & smooth. If needed, return to the microwave & heat in 10-second intervals, until the chocolate is just melted.
Line the outsides of the bowls you are using as molds with either wax paper, foil or parchment paper. (If using foil, spray with a little non-stick spray after wrapping the bowls). Place the bowls upside-down on a sheet pan lined with parchment paper or wax paper.
Transfer the melted chocolate to a pastry bag or a zip-top bag. Cut a small hole in the tip of the pastry bag or zip-top bag. Test the size of the hole by squeezing a little chocolate out to make sure that it is flowing easily & in even lines.
Squeeze chocolate over the lined bowls in a overlapping pattern, until you have covered the surface of the bowl molds. Make sure to use a lot of overlapping lines. The pattern should look delicate, but if it is too delicate, the bowls will break easily.
Repeat the process until all of the molds are covered.
To make the bottoms of the bowls flatter & to help them sit upright, either pipe an overlapping ring on the bottom of each of the bowl molds, or gently place a piece of flat plastic on the top of each bowl mold (i.e. what will be the bottom of each chocolate bowl) after finishing piping.
Leave the chocolate bowls to set at room temperature for at least an hour.
Once chocolate has set, very gently remove the chocolate & lining from each mold. Peel the wax paper, parchment or foil away from the chocolate. Try to avoid touching the chocolate, use chilled disposable gloves as a precaution.
Store chocolate bowls in a plastic container for several weeks in a cool place. Use to serve your favourite cold desserts &/or fruit.
Why melt the chocolate chips in intervals & portions of chips at a time? This method will keep the chocolate in temper & ensure a chocolate bowl with snap.
Alternatively, you can just melt all of the chocolate at the same time.
If you run out of chocolate before finishing covering all of the molds, you can melt additional & continue the process. It will not affect the bowls if they are covered with chocolate from different batches.
It is best to leave the chocolate to set at room temperature for at least an hour.
Cappuccino Mousse in Chocolate Cups
Ingredients:
For the chocolate cups, saucers & handles:
500gms dark chocolate 65%, chopped
Cappuccino Mousse
120 gms white baking chocolate
3 ½ teaspoons instant coffee
250 mls cream, divided
1 tablespoon pure vanilla extract
¼ cup water
2 x 7 gms packets gelatine powder
6 egg yolks
½ cup sugar
2 cups whipping cream
kirsch sabayon
150ml whipping cream
100 mls water
120 gms castor sugar
4 x 60gm eggs yolks
20 mls Kirsch
Sugar Cube Ganache:
100ml whipping cream
100g 65% dark chocolate, chopped
50g Demerara sugar (to coat the ganache cubes)
To finish the dessert
20gms Caramel or coffee extract
There are so many components to this dish & I highly recommend commencing preparation work 3 days prior to serving, particularly if making for the first time. Once you are confident with the process’s involved, you will be able to cut it back to two days or even the day before, but the day of your function should involve only assembly.
To make the chocolate saucers: Brush the base of four 13cm saucers with a film of oil. This will ease the wrapping process.
Take a piece of cling film & place the saucer on it bottom-side down. Wrap the cling film around, pulling the edges of the film up over the top of the saucer & twisting them together tightly to ensure the underside is completely smooth.
The cling film must be stretched tightly, without any creases.
Brush the base of four 13cm saucers with a film of oil. This will ease the wrapping process.
Take a piece of cling film & place the saucer on it bottom-side down. Wrap the cling film around, pulling the edges of the film up over the top of the saucer & twisting them together tightly to ensure the underside is completely smooth.
The cling film must be stretched tightly, without any creases.
Holding the saucer by the twisted cling film, dip the base into the melted chocolate up to the rim then, lifting & holding the saucer vertically with your finger, thin down the thickness of the chocolate to obtain the thinnest possible coating over the cling film. This will give you the thinnest & finest chocolate saucer.
With your thumb & forefinger together, push any excess chocolate away from the rim, so your saucer, once set, will be a perfect shape. This also ensures that once it is set, the saucer will easily release from the cling film without catching.
Lay the saucer on a tray with the chocolate side up, & leave the crystals to stabilize, firm up & set for a minimum of 12 hours.
To make the chocolate cups & handles: Spoon some melted chocolate along the centre of a rectangle of acetate. Using a small stepped spatula, evenly spread the chocolate to create the thinnest possible layer.
Using a paring knife, carefully lift up one corner of the acetate rectangle & hold it by the edges. With the chocolate facing inwards, bend the rectangle round to form a circle, with the edges slightly overlapping.
Slide the chocolate cylinder into a 5.5cm plastic ring to hold the shape.
To ensure that there is a good seal along the join, dip your finger in the chocolate & cover the join with a thin layer.
Stand the ring on a tray lined with greaseproof paper. Leave to set for a minimum of 12 hours.
Repeat for the remaining cups.
To make the handles, fill a small piping bag with a 2mm nozzle with some tempered chocolate (32ºC). On a sheet of greaseproof paper, pipe S-shaped cup handles 3mm thick & 3cm long.
Leave to set for a minimum of 12 hours.
Repeat for the remaining saucers.
To make the kirsch sabayon: In a medium bowl, whip the cream to form soft peaks, reserve & refrigerate.
In the mixing bowl of a stand mixture, whisk the egg yolks & water for 5 minutes on high speed until tripled in volume.
In a small saucepan on high heat, make a syrup by bringing the water & sugar to 125°C. On low speed slowly pour the hot sugar syrup between the whisk & the side of the bowl. It will reach a temperature of 70ºC. This temperature is important as it will partly cook the egg yolks & stabilize the sabayon.
Increase the speed & whisk until heat has dispersed & sabayon starts to cool; hasten the process b placing the bowl in iced water to cool rapidly.
Pour sabayon into a separate bowl & add the kirsch & fold-in the whipped cream. Reserve until ready to serve. This will be for topping each cup.
To make the Cappuccino Mousse: Dissolve coffee granules in hot water & sprinkle gelatine over coffee; let stand to bloom.
In a large bowl, whisk egg yolks & sugar with a wire whisk until combined. Place over gently simmering water & cook, stirring rapidly with the whisk until egg mixture begins to thicken & coats a spoon. Remove from heat immediately & place the bowl on an iced water bath to stop the cooking process.
*Your undivided attention is required in this process; walk away for a minute & guaranteed the only thing you will achieve is scrambled eggs.
“It is imperative to continually whisk the egg yolks to create movement at all times, particularly on the base & sides of the bowl. Have some ice cubes close at hand, if the water bath is too hot, add to the water to immediately cool. Monitor heat control & you will achieve the desired result”.
Add coffee & gelatine mixture to warm egg mixture; stir to combined the egg & gelatine mixture & sit over a bowl of iced water to cool rapidly; set aside.
In a chilled mixing bowl, whisk whipping cream to form stiff peaks. Gently fold, one-third at a time, into egg-gelatine mixture.
For the sugar cube ganache: In a small saucepan over a high heat, bring the cream to a simmer, & pour over the chopped chocolate to melt; whisk until smooth. Pour the ganache into baking tray lined with cling film.
Allow to cool & refrigerate for 12 hours until set.
Once set, remove the cling film & cut the cold ganache into cubes 2cm wide and 1cm thick. Roll each cube in demerara sugar to coat. Chill & reserve until required.
To assemble the dessert: To secure the chocolate cup to the saucer, place a pizza tray over a ramekin of hot water. Wearing disposal gloves to protect the chocolate from oils in your fingers & subsequent smears, sit the cup on the hot pizza tray to create a smooth rim, repeat with the other end & using the melted chocolate as a glue, attach the cup in the centre of the saucer. Repeat the process for all cups & saucers.
Pipe the Cappuccino Mousse into the chocolate cups & top with the kirsch sabayon & place 2 sugar coated ganache cubes on the saucer.
“You are about to present a dessert that hopefully has a “wow” factor; if your guests don’t appreciate what you have created, never ever invite them back, get new friends”.