Chocolate, Raspberries and Szechuan Pepper by Graham Hornigold and Melanie Nelson-Ströme (HKK, London)

Chocolate, Raspberries and Szechuan Pepper. Photo: Laura Lajh Prijatelj

Chocolate, Raspberries and Szechuan Pepper. Photo: Laura Lajh Prijatelj

Chocolate Tuille
Yields  1000 g, 100 portions @ 10 g each

405g caster sugar
6 g Pectin NH
8g Extra Brute cocoa powder
225 g unsalted butter
135 g glucose
105 g water
120g 70%  Cacao Barry Occoa Dark chocolate

100 g cocoa nibs
10 g blitzed Szechuan pepper

Combine the sugar, pectin and cocoa powder together. Bring the butter, glucose and water to the boil. Add the sugar mixture. Bring to a boil and cook until the texture is smooth and creamy. Remove from the heat and add the chocolate. Allow to cool to a workable temperature. Roll between two sheets of baking paper, very thin. Store in the freezer. When required, remove sheet and working quickly, remove baking paper, place tuille on Silpat, sprinkle with cocoa nibs and pepper and bake at 190°C for ten minutes. Tuille should be very crunchy when cool.

 

Raspberry Jelly Cubes
Yields 450 g, 55 portions @ 8 g each

225 g raspberry puree
3 g gelatine (gold)
0.75 g agar agar

Spray a metal tray with One Spray. Line with cling film. Soak the gelatine in cold water. Squeeze out excess water from the gelatine. Bring the puree to the boil with the agar agar. Remove from the heat and add the gelatine. Whisk to melt the gelatine. Pass through chinois and pour in to the tray, being careful to remove any bubbles on the surface. Chill immediately. Cut into small 1 cm x 1 cm cubes.

 

Chocolate and Szechuan Pepper Crumble
Yields 2900 g, 290 portions @ 10 g each

37 g Szechuan pepper
600 g caster sugar
975 g T55 flour (soft)
325 g Cacao Barry Extra Brute cocoa powder
20 g baking powder
12 g Maldon sea salt
945 g unsalted butter

Blitz the pepper to fine powder in the spice grinder. Sieve together the flour, cocoa powder, pepper and baking powder. Add all ingredients to a large Hobart bowl.  Mix to crumble. Divide between Silpats and bake at 165°C for approx. 10-20 minutes. Break into small crumbles.

 

Sorbet Syrup
Yields 6103 g

2250 g sugar
2700 g  water
900 g  glucose
205 g  staboline
50 g  glycerine
25 g super neutrose

Bring everything to the boil except for super neutrose which you add as soon as the other ingredients in the pan come to the boil. Blitz, pass and chill.

 

Raspberry Sorbet
Yields 1100 g, 55 portions @ 20 g each

1000 g raspberry puree
100 g sorbet syrup

Blitz together. Freeze.

 

Soft Chocolate Cake
Yields 800 g, approx. 80 portions @ 10 g each

180 g soft flour (T55)
135 g dark brown sugar or demerara
12 g Extra Brute cocoa powder
3 g bicarbonate of soda

100 g butter, melted
100 g whipping cream

100 g whole milk

70 g golden syrup
100 g Inaya 65% dark chocolate, melted

Spray a small baking pan (approx. 15 cm square) with One Spray and dust with flour. Combine all the dry ingredients in a bowl and whisk together. Combine the wet ingredient, except the chocolate in another bowl and whisk together until the golden syrup has dissolved. Pour the wet onto the dry and whisk briefly until it comes together to a batter. Add the chocolate. Pour into the prepared pan and bake at 175°C for approx 20-30 minutes.

 

Chocolate Raspberry and Szechuan Pepper Mousse
Yields 2700 g, 67 portions @ 40 g each

350 g Whole milk
20 g Szechuan pepper
220 g Caster sugar
180 g Pasteurized egg yolk
720 g Cacao Barry Harmonie Lactee 32% Milk Chocolate

360 g Cacao Barry Ocoa Dark chocolate 70%
150 g Raspberry puree
720 gWhipping cream

Bring the milk to the boil. Add the pepper and allow to infuse for 20 minutes. Strain off the milk. Prepare the rest of the recipe in the ThermoMix. Put the milk, egg yolk and sugar in the Thermo. Set the machine to 90°C for 15 minutes, speed 5. Cook the custard. Check that the temperature has reached 85°C. Turn the Thermo off the add the chocolates. Stir gently. Allow the chocolates to mostly melt, then blitz together. Blitz in the raspberry puree. Whisk the cream to soft peak stage. Fold the cream into the chocolate mixture. Pipe immediately into 5 cm rings lined with cling film @ 40 g each and freeze.

 

Raspberry consommé
Yields 700 g

1000 g Whole frozen raspberries
1 ea Vanilla pod, split and scraped
100 g Caster sugar

Combine all the ingredients in a vac pac bag and seal. Place in the main kitchen steamer and cook for 30 minutes.  Allow to cool slightly before carefully cutting open the bag and transferring the contents to a chinios lined with a double layer of muslin, over a stable container. Wrap in cling film and place the set up in the fridge and allow to drip for 12-24 hours.

 

Raspberry consommé sauce
Yields 275 g, approx. 34 portions @ 8 g each

250 g raspberry consommé
50 g neutral gel

Stir together.

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