- Chocolate Sable Biscuits:
- 110g plain flour
- 15g Callebaut CP-777 Cocoa Powder
- 100g Unsalted butter
- 50g Icing Sugar
- 1 egg yolk
- Raspberry and Blackberry Ganache;
- 100g Raspberry purée
- 50g Blackberry puree
- 20g caster sugar
- 125g UHT cream
- 265g Callebaut 811 dark chocolate
- 45g Callebaut 823 milk chocolate
- 25g invert sugar
- 15g alcohol Kirsch
- 75g Softened unsalted butter
- Marshmallow:
- First amount of sugar:
- 150g Sugar
- 50g Invert Sugar
- 35g Puree
- Second amount of puree:
- 35g Puree
- 75g Invert Sugar
- 20g Bronze Gelatine Sheets – softened in cold water
- 57g Water
Chocolate tea cake: contemporary and classical by Beverley Dunkely
Chocolate tea cake: contemporary and classical by Beverley Dunkely
Chocolate tea cake: contemporary and classical
Prepare a chocolate 6cm sphere
Dust with a small brush a clean 6cm sphere mould with IBC Scarlet Red Creative Powder
Fill and line the sphere mould with precrystallised dark 811 chocolate
Decoration:
Precolour Callebaut Split-4-D splitters with IBC scarlet red creative powder
Place precrystallied 811 Callebaut dark chocolate into a paper piping bag
Pipe a zig zag decoration on top of the prepared coloured splitters
Assembly:
Pipe a bulb of raspberry preserve onto of each chocolate sable biscuit
Optional - place a thin disc of chocolate on top of each sable biscuit
Position prepared sable biscuit on the upper most side of each tea cup – turn over
Pipe a small bulb of precrystallised 811 dark chocolate in the top of each teas cake to aid the sticking of
prepared decoration and a fresh blackberry
For a traditional Marshmallow tea cake –
Pipe a bulb of jam on the service of prepared chocolate sable circles
Pipe a bulb of fruit flavoured Marshmallow on top of jammed sables
Allow the marshmallow to set overnight
Hand dip using a dipping fork into precrystallised Callebaut 811 dark chocolate
Sprinkle with Callebaut Split-9-D dusted with IBC Scarlet creative powder
Ingredients
Method
Chocolate Sable Biscuits:
Preheat the oven to 150’C
Place the flour, cocoa powder, icing sugar and butter in a mixing bowl – rub the ingredients together until they resemble fine bread crumbs
Add the egg yolk and mix until a dough forms
Refrigerate
Roll out to a thickness of 0.5mm with a 6cm round cutter
Bake at 150’C for approximately 10 minutes
Raspberry and Blackberry Ganache:
Boil together the cream and caster sugar.
Warm the fruit purée separately.
Cool the cream to 80°C.
Pour the cream and purées onto weighed chocolates
Stir in the invert sugar.
Cool slightly to approximately 38°C/40°C – stir in the softened butter.
Lastly stir in the alcohol.
Cool to 29’C
Pipe into prepared chocolate 6cm spheres
Allow the Ganache to crystallise
Marshmallow:
Dissolve the first amount of sugar, invert sugar and puree bringing slowly to the boil.
Boil to 110°C
Blend together the second amount of puree and invert sugar in a mixing bowl. Pour onto the boiled puree once it has reached 110°C.
Place into a kitchen aid mixing bowl.
Melt the gelatine in the water taking care not to heat above 40°C. Pour onto the whisking puree mix.
Allow to cool down to 25/30°C whisking continuously to increase the volume
Pipe into prepare chocolate spheres pre piped with Raspberry and Blackberry Ganahce
Allow to set at 15°C overnight
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