Madirofolo chocolate and Madagascan lime delice, by Alyn Williams
Ingredients (for eight 6cm ring moulds)
70g full fat milk
162g double cream
1 whole egg
100g Cacao Barry Madirofolo chocolate (65%)
70g Cacao Barry Papouasie chocolate (35.8%)
1 leaf gold gelatine (bloomed)
1.25g Madagascan lime powder
24g Cacao Barry Mexique chocolate (66.1%)
30g whipping cream
45g stock syrup
63g whole eggs
44g icing sugar
44g ground almonds
12g plain flour
10g melted unsalted butter
46g egg whites
10g caster sugar
For the Jaconde sponge base
Whisk the dry ingredients together to incorporate.
Add the whole eggs slowly, whisking continuously.
Pour in the melted butter and incorporate.
Whisk the whites and sugar together to soft peaks, fold this into the batter.
Spread thinly (3mm) onto a silicon mat or silicon paper, bake on a flat tray at 180̊c for approx 8 minutes.
Once cooked and cool, remove from the mat and cut into discs to fit snugly inside the ring mould.
For the delice
Chop the chocolates into pea sized pieces, mix the two chocolates together.
Boil the milk, cream and lime powder, add the gelatine once boiled. Stir well then pass through a fine sieve.
Pour over the eggs and whisk and then pour over the chopped chocolate, stir with a spatula until completely emulsified, knock out any air.
Carefully pour 50g of delice mix into the moulds, tap the side to ensure there are no air bubbles and that the top is perfectly flat.
For the glaze
Boil the cream and pour over the chopped chocolate, allow to stand for 2 minutes, then stir in the syrup.
Once the glaze is cool, carefully pour 5g on top of the delice.
Place in the fridge until set, this should take about 2-3 hours.
To serve, warm the ring gently in your hand, push the delice from below to release. Don’t touch the glaze.