| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Food networ, Food3 |
4 |
servings |
INGREDIENTS
| 100 |
g |
Dark couveture |
| 100 |
g |
White couveture |
| 50 |
g |
Milk chocolate |
| 25 |
ml |
Warmed cream |
| 10 |
g |
Unsalted butter |
| 20 |
g |
Hazelnut praline; crushed |
INSTRUCTIONS
CUPS, SAUCERS AND SPOONS
DEMERARA SUGAR CUBES
Cups, saucers and spoons: Temper both chocolates and by using
marbling, moulding, piping and flooding techniques with acetate
produce the cups, saucers and spoons. Set aside.
Ribboned white and dark curls: Spread the dark chocolate on to a
marble slab and comb with a serrated scraper. When lightly set,
spread on top with the white chocolate and with a straight edge
scraper form into curls quickly before the chocolate totally sets.
Demerara sugar cubes: Chop the chocolate and add to the cream which
has been boiled, stir in and allow to cool.
Beat up butter with a whisk and add the cold chocolate and cream
mixture and continue to beat until light and fluffy.
Spread 1/2 inch thick between two pieces of greaseproof paper and
refrigerate to harden.
Cut into 3/4 cubes and coat in the praline powder.
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