Ingredients
3 each egg yolks
3 each whole eggs
2.5 ounces castor sugar
4.5 ounces unsalted butter
4.5 ounces Valhrona chocolate
1 ounce plain flour
4.5 ounces milk
1 ounce unsalted butter
2 each whole eggs
1.7 ounces plain flour
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3 each egg yolks 3 each whole eggs 2.5 oz castor sugar 4.5 oz unsalted butter 4.5 oz Valhrona chocolate 1 oz plain flour 1. Grease 4 individual moulds well with extra soft butter, then place a disc of greaseproof paper on bottom of mould and grease again. 2. Melt chocolate & butter in a bowl over a bain marie. 3. Whisk together eggs, yolks & sugar in a kitchen aid or using a hand mixer until white & fluffy. 4. Fold butter & chocolate into sabayon, then sift in butter & fold until just combined. 5. Pour into prepared moulds. 6. Bake at 375°F for approximately 6 minutes (depending on oven type) May require more or less time, but the cake should be just set & still soft in the centre. 4.5 oz milk 1 oz unsalted butter 2 each whole eggs 1.7 oz plain flour .5 fluid oz water .3 oz castor sugar .2 fluid oz vanilla essence 1 vanilla bean 1. Melt butter 2. In a bowl, sift plain flour & add sugar 3. Whisk in eggs, then melted butter, trying to keep lumps to a minimum. 4. Add milk & water, then vanilla essence. 5. Scrape the seeds from vanilla beans & keep pods for another use. 6. Pass crepe mix through a fine strainer & refrigerate for 30 minutes. 1. Heat the Teflon pan until hot, spray with canola spray & pour in a small amount of mix. Spread mix out to quite thin in pan. 2. When the bottom side is coloured flip over & cook just until the crepe is set. 3. Continue to cook until all of the mix is used. 12 fluid oz blood orange juice (strained) 4 fluid oz lemon juice (strained) 4 oz sugar 1.2 oz glucose 1 oz stabilizer 1. Combine all ingredients in a pot 2. Boil to a light syrup, remove from heat & pass through a fine strainer 3. Refrigerate mix until chilled 4. Churn in an ice cream machine as per your ice cream manufacturer's instructions. 12 fluid oz blood orange juice 4 fluid oz lemon juice 1 lb castor sugar 1.5 fluid oz Grand Marnier .2 fluid oz vanilla essence vanilla bean (from crepe mix) 4 blood oranges, peeled & sliced for garnish 1. In a large pot, place all ingredien
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse