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

Jaconde sponge

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. and