This week’s Chef Special.
Dark Chocolate Delice
300g dark chocolate 25g unsalted butter 1/2 gelatine leaf, soaked 25ml hot water 2 egg yolks 5g cocoa powder 200ml pomace olive oil 145g egg whites, broken up with a fork pinch of salt
Melt together the chocolate, salt & butter in a mixing bowl over a simmering pan of water then leave to cool to room temperature.
Dissolve the gelatine in the hot water.
Combine the egg yolks and cocoa in a third mixing bowl then emulsify by slowly adding the oil and whisking continuously.
Combine the chocolate, gelatine and oil mixtures together then fold the egg whites in gently.
Pour into moulds or a shallow tart ring and leave to set for two hours in the fridge.
This is best served at room temperature so bring out 15 minutes before serving.
In the restaurant we set our chocolate on a pastry base then serve with hazelnuts, passion fruit and fennel.