ROAD TO ROCAMADOUR

by chef Chantel Dartnall of Restaurant Mosaic

Serves 4

CHOCOLATE LOG

INGREDIENTS

Mousse

60g butter

120g dark chocolate

2 egg yolks

3 egg whites

Chocolate coating

60g dark chocolate

METHOD

Mousse

1. Melt the butter and chocolate together over a double boiler, over medium heat.
2. Remove the mixture from the heat and whisk in one egg yolk at a time.
3. Whisk the egg whites in a mixer until stiff peak and gently fold into the chocolate mixture until completely combined.
4. Place mousse in a piping bag and allow to set in the fridge for at least 4 hours.
5. Once the mousse is set, pipe the chocolate logs into desired size, and freeze overnight.

Chocolate coating

1. Melt the chocolate over a double boiler or in the microwave, stirring occasionally.
2. The chocolate must be just below body temperature, to avoid the mousse from melting when brushing the logs.
3. Use a paint brush to paint a thin layer of chocolate on the frozen logs. Remove only one log at a time from the freezer.
4. Place logs in the fridge when painted in an airtight container on a sheet of baking paper.

ICED CHOCOLATE BRANCH

INGREDIENTS

40g dark chocolate

cocoa powder for dusting

ice bath

METHOD

1. Melt Chocolate over a double boiler and allow to cool down slightly (Making sure the chocolate is not too runny).
2. Place in piping bag, using a round number 2 piping nozzle.
3. Pipe stem shapes directly on top of the ice bath, the ice will also help create shape to the stems.
4. Remove from ice, making sure you get rid of excess water drops by placing the chocolate stems on top of a sheet of kitchen paper towel.
5. Dust the bottom of a container with cocoa powder to form a thin layer to place the stems on.
6. Dust the stems with cocoa powder again and store in a closed container in the fridge.

CHOCOLATE LEAVES

INGREDIENTS

80g dark chocolate

edible leaves

cocoa Powder for dusting

METHOD

1. Melt chocolate over a double boiler and allow to cool down slightly.
2. Dip the reverse side of the leaves gently in the melted chocolate, making sure the edges are clean.
3. Place the leaves in a tray that is lined with baking paper.
4. Allow leaves to cool down completely in the fridge before removing the leaves from the chocolate. Dust with cocoa powder.

PATE DE FRUIT

INGREDIENTS

¾C pear puree

1½C granadilla juice

¼C castor sugar (A)

1T fruit pectin

2¼C castor sugar (B)

¾C glucose liquid

20ml lemon Juice

Dusting

15ml citric acid

250ml castor sugar

METHOD

1. In a large pan place the puree and juice, heat until the liquid starts to simmer.
2. Whisk the pectin and ¼ cup sugar together in a mixing bowl using a whisk. This will help prevent the pectin from making lumps when coming in contact with the heat.
3. Add the pectin and sugar to the liquid and cook until it thickens over medium heat.
4. Add glucose and remaining sugar into the mix while whisking continuously.
5. Cook till 106◦C (use a candy thermometer)
6. Remove from heat and whisk in the lemon juice and pour into a greased tray.
7. Allow to set at room temperature for about 3 hours before rolling into small rocks or cutting out using a flower cutter.
8. Dust pate de fruits in citric acid and castor sugar

PASSION FRUIT GEL

INGREDIENTS

250g passion fruit juice

50g light brown sugar

lemon verbena

3g agar agar

METHOD

1. Place all the ingredients in a medium-sized saucepan and whisk until agar is completely whisked in, allow to rest in the pan for 2 minutes before placing on the heat.
2. Cook on a high heat and allow to boil for 2 minutes while whisking occasionally. Remove the lemon verbena and pour mixture into a flat tray and allow to cool in the fridge.
3. Once the jelly is set, blend until smooth.

PASSION FRUIT MOUSSE (ROCKS)

INGREDIENTS

100g passion fruit puree boiron

30g castor sugar

18g passion fruit juice

25g yolks

100g cream

1 sheet gelatin

35g white chocolate

METHOD

1. Mix the sugar with the Passion Fruit Juice and egg yolk, whisk until you obtain a sabayon over a double boiler and remove from heat.
2. Heat puree in a small pot over medium heat, and melt bloomed gelatin inside the puree.
3. Once melted whisk into sabayon mixture and return to heat over double boiler.
4. Using a spatula stir in the chocolate until melted and remove from heat.
5. Allow to cool while whisking the cream to a medium peak and folding into puree mixture.
6. The puree can be set inside a half sphere mould and frozen to make it easier to remove later, alternatively freeze the mousse in a flat tray and use different shaped cookie cutters.