Chocolate

Tempering Chocolate

Stir the melted chocolate gently until it reaches 46deg C / 115 deg F on a thermometer and is very smooth. Pour two-thirds of the chocolate onto a smooth work surface such as marble or laminate. Work the chocolate by spreading it back and forth with a palette knife for 3-4 minutes until it is thick and on the point of setting (about 27 deg C/ 80 deg F). Using two palette knives, quickly transfer the chocolate from the table to the reserved chocolate in the bowl. Reheat it in a saucepan of hot water, stirring constantly to 32 deg C / 90 deg F.

Chocolates

Chocolate	8 oz
Double cream	2 ½ oz

Melt the chocolate and add the cream. Beat till smooth and shiny. Pour the mixture into little chocolate moulds. Leave to cool and set.

Quick Tempering Method (For dipping fruits etc and chocolate tear-drops etc)

Melt the chocolate then stir it gently till it reaches 46deg C / 115 deg F and is very smooth. Put the bowl in a container of cool water. Stir often until it cools to about 27 deg C/ 80 deg F then set in a pan of hot water and heat to 32 deg C / 90 deg F.

Chocolate Fondant Pudding (serves 6)

Unsalted butter	75g / 2.5 oz
Dark chocolate	300g /10oz
Brown sugar	75g / 2.5oz
eggs	5 medium
Plain flour	40g / 1.5oz

Dice the butter. Sift the flour. Preheat oven to 200c/400F/gas mark 6. butter one ramekin per person. Fill a saucepan with water and simmer. Place chocolate in a stainless steel or plastic bowl in water until chocolate is melted. Place butter, sugar, eggs and flour in food processor and whist to a smooth batter. Add the melted chocolate and whizz again. Divide the mixture among the ramekins. Sift over with some sugar. Bake the ramekins in over 9 minutes until just starting to rise. When cooked, there should be a thin crust on top and melted underneath.

Milk & Dark Chocolate Tart (Serves 8)

For the tart (makes 6)

Plain flour	450g / 1lb
butter	225g/ ½ lb
Egg	1
Icing sugar	30g / 1oz

Add the icing sugar to the flour. Sift flour. Rub butter into flour till a sandy texture. Beat the egg and add to the flour. Work into a paste. Handle as little as possible. Refrigerate for 30 minutes. Roll out thin. Bake blind

Eggs	3
Caster sugar	60g / 2oz
Double cream	225 fl oz / ½ pint
Dark chocolate	200g / 7oz
Milk chocolate	100g / 3oz
Sweet tart cases	8

Separate the eggs – you only need the yolks. Whisk yolks and sugar until pale. Bring the double cream to the boil. Slowly add the warm cream. Stir until the mixture has the consistency of custard. Add both of the melted chocolates and stir until smooth and shining. Pour into the tart cases and leave in the fridge to set for at least an hour.

White Chocolate Ripple

White Chocolate

2 oz

Boil a pot of hot water. Put the chocolate in a metal or ceramic bowl and place over the pot of water to melt. Stir gently until melted. Pour into a piping bag and pipe over tarts.

Chocolate Sauce

Dark chocolate buttons	2 oz
Double cream	1 fl oz

Boil a pot of hot water. Put the chocolate in a metal or ceramic bowl and place over the pot of water to melt the chocolate and then add cream. Pour over plate to decorate.

Quick Hot Chocolate Souffle (per person)

milk	250ml
caster sugar	100g
vanilla pod	½
eggs	1
cornflour	1 soupspoon
cocoa powder	to taste
egg whites	4
butter	for ramekins

First off, make a crème patisserie. To do this, boil the milk, half the sugar and the vanilla together. Whisk the eggs and cornflour to a smooth paste. Pour in the boiling milk, whisking continuously. Return to a clean pot and stir up to the boil. Remove from heat and beat in sufficient cocoa powder to create a dark chocolate colour. Place in a container and cover with cling film. Now, to make the soufflé, butter the ramekins. Whisk the egg whites up to meringue. Add the rest of the sugar and whisk till glossy. Beat a third of the egg whites into the crème patisserie, and then gently fold in the remainder. Fill the ramekins and bake in a hot oven for 10 minutes. Serve immediately.