CHOCOLATE COFFEE CREAM, HONEYCOMB, ROASTED PEAR

Ingredients

Chocolate coffee cream:
• 70g whole milk
• 31g egg yolk pasteurised
• 34g caster sugar
• 144g 32% milk chocolate
• 72g 70% dark chocolate
• 144g whipping cream
• 1g cinnamon powder
Chocolate crumble:
• 80g butter
• 60g caster sugar
• 90g flour
• 32g cocoa powder
• 1g baking powder
• 1g Maldon salt
Chocolate honeycomb:
• 200g caster sugar
• 70g glucose
• 45g honey
• 25g water
• 10g cocoa powder
• 20g bicarbonate
• 3g salt
Chocolate ice cream
• 100g milk
• 100g water
• 34g cocoa powder
• 60g 64% chocolate
• 12g glucose
Honey roast pear:
• 2 pears
• 50g honey
• 10g butter

Method

Chocolate coffee cream:

Bring the milk to the boil. Whisk together the egg yolk and the sugar. Temper a little bit of the hot milk over the egg yolk and stir well. Add the rest of the milk and combine. Return to the pan and cook on a gentle heat to 82°C. Remove from the heat. Melt both chocolates. Pour the hot anglaise over and stir to melt the chocolate. Blitz with a hand blender then add semi whipped cream and fold into the chocolate mixture. Pipe immediately into 7cm rings 50g each and chill in the fridge.

Chocolate crumble:

Mix all the ingredients together until feel like a dough then spread into an oven tray with baking paper and cook at 180°C for 11-13 min. remove from the oven, let it chill at room temperature and then serve.

Chocolate honeycomb:

Bring to the boil cocoa powder and water together then add sugar, glucose, honey, salt then bring to 150°C. Add the bicarbonate and mix into a deep tray with baking paper and let it rest.

Chocolate ice cream

Bring all the ingredients to boil then chill to 40°C, add into the ice cream machine and turn. Once ice cream is ready place into the freezer until the serve.

Honey roast pear:

Peel the pears then use a melon ball to shape the pears into little balls. Heat the honey to 140°C, add the pears and keep glaze for 2-3 min then add the butter mixed well. Remove from the heat into a tray. Serve once is room temperature.

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