My lo can
MAKES 12
Preparation: begin one day ahead.
MINT CHOCOLATE CREMEAUX
9 g (5/16 oz) mint leaves
140 g (5 oz) milk
285 g (101/8 oz) pure cream (35% fat)
5 g (3/16 oz) gold-strength gelatine leaves
30 g (1 oz) cold water
230 g (8¼ oz) Lactée Supérieure (38%) milk couverture chocolate, roughly chopped
60 g (2¼ oz) dark couverture chocolate (64% extra-bitter Guayaquil), roughly chopped
Infuse the mint leaves in the milk and cream overnight in the refrigerator.
Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Strain the milk mixture, discarding the mint, into a medium saucepan and heat to 90°C (195°F). Combine both chocolates and melt them in a microwave or in a heatproof bowl over a saucepan of simmering water. Pour the cream mixture over the gelatine and water and stir to dissolve. Combine with the melted chocolate. Fill twelve 4 cm (1½ inch) round silicone moulds to a depth of 8 mm (5/16 inch), and freeze.
MILK CHOCOLATE MOUSSE
6 g (3/16 oz) gold-strength gelatine leaves
28 g (1 oz) water
270 g (9½ oz) milk
75 g (2¾ oz) pure cream (35% fat)
80 g (2¾ oz) choc-malt drink powder
1.5 g (1/16 oz) guar gum
345 g (12 oz) Lactée Supérieure (38%) milk couverture chocolate, melted
375 g (13 oz) cream, whipped to soft peaks
Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak. Put the milk, cream, choc-malt drink powder and guar gum in a medium saucepan. Combine well using a hand blender.
Transfer the saucepan to the stovetop and heat the mixture to 85°C (185°F). Pour the hot milk mixture over the gelatine and water. Add the melted chocolate and combine well. Allow the mixture to cool to 28°C (82°F). Fold through the whipped cream.
CHOC–MALT SABLÉ
110 g (3¾ oz) unsalted butter
2 g (1/16 oz) salt
50 g (1¾ oz) almond meal
100 g (3½ oz) choc-malt drink powder
45 g (1½ oz) egg yolks
140 g (5 oz) plain (all-purpose) flour
15 g (½ oz) baking powder
Soften the butter in an electric mixer fitted with the paddle attachment. Add the salt, almond meal and choc-malt drink powder and mix until just combined. Pour in the egg yolks and combine. Add the flour and baking powder and mix until just combined. Form into a flat disc and wrap in plastic wrap. Put it in the refrigerator to chill.
Preheat the oven to 160°C (315°F) and line a baking tray with baking paper. Grate the sablé over the tray using a coarse grater, spreading the grated sablé so it will cook evenly. Bake for 15 minutes, then set aside to cool.
RASPBERRY JAM
260 g (9¼ oz) raspberry purée
4.5 g (5/32 oz) pectin 325 NH 95
26 g (1 oz) caster (superfine) sugar
3.5 g (1/8 oz) citric acid
Put the raspberry purée in a medium saucepan and bring to the boil. Whisk in the pectin and caster sugar, then cook the mixture for 3 minutes. Add the citric acid, stir and remove from the heat. Set aside to cool.
CINNAMON SABLÉ
165 g (5¾ oz) unsalted butter
45 g (1½ oz) icing (confectioners’) sugar
35 g (1¼ oz) boiled egg yolk
5 g (3/16 oz) baking powder
175 g (6 oz) plain (all-purpose) flour
30 g (1 oz) almond meal
1 g (1/32 oz) salt
7 g (¼ oz) ground cinnamon
9 g (5/16 oz) rum
Soften the butter in an electric mixer fitted with the paddle attachment. Add the icing sugar and combine. Pass the egg yolk through a very fine sieve to achieve a fine paste. Add to the bowl of the electric mixer and combine ingredients well.
Add half of the dry ingredients and mix. Add the rum and mix again. Add the remaining dry ingredients and mix until just combined. Wrap the dough in plastic wrap and put it in the refrigerator to chill.
Preheat the oven to 160°C (315°F) and line a baking tray with baking paper. Roll out the sablé mixture to 3 mm (1/8 inch) thick. Using a 4 cm (1½ inch) diameter scone cutter, cut out 12 discs, place them on the prepared tray and bake for 15 minutes.
CHOC-MALT CRUNCH
160 g (5¾ oz) Choc-malt Sablé
60 g (2¼ oz) choc-malt drink powder
50 g (1¾ oz) Excellence dark couverture chocolate (55%), roughly chopped
45 g (1½ oz) Almond Praline, roughly chopped
25 g (1 oz) unsalted butter
85 g (3 oz) vegetable or canola oil
55 g (2 oz) choc-malt breakfast cereal, lightly crushed
Combine the baked sablé and choc-malt drink powder in the bowl of an electric mixer fitted with the paddle attachment and mix. Melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave and add to the almond praline.
Add the chocolate and praline mixture to the sablé mixture and combine. Melt the butter in a medium saucepan then add the oil. Pour into the sablé mixture and combine. Fold through the crushed cereal.
Spread the mixture 8 mm (5/16 inch) thick on a tray and chill, then use a 4 cm (1½ inch) scone cutter to cut twelve rounds. Alternatively, fill twelve 4 cm (1½ inch) round silicone moulds to a depth of 8 mm (5/16 inch), then freeze.
GREEN COCOA SPRAY
350 g (12 oz) cocoa butter
500 g (1 lb 2 oz) white couverture chocolate, chopped
8 g (¼ oz) green liposoluble food colouring
Heat the cocoa butter in a saucepan over medium heat until melted. Pour the cocoa butter over the white chocolate and add the green colouring. Using a hand blender, blend until smooth and well combined.
CHOCOLATE CAN LID
500 g (1 lb 2 oz) dark couverture chocolate (64%), chopped or buttons, tempered
edible silver dusting powder
Pour the tempered chocolate into 12 silicone can lid moulds and leave at room temperature to set. Pop the chocolates from the moulds and lay them on baking paper. Use a clean, dry paintbrush to apply silver metallic dust to the surface.
TO ASSEMBLE
Place twelve 5 cm (2 inch) high x 5 cm (2 inch) diameter round cake rings on a tray lined with baking paper. Put the milk chocolate mousse into a piping (icing) bag fitted with a plain nozzle and pipe into each mould to fill to half way. Use the back of a spoon to smooth the mousse up the sides of the cake rings to coat completely. Push in a mint chocolate cremeaux disc, then pipe in more mousse. Pipe a ball of raspberry jam onto each choc-malt crunch then push the crunch into the mousse. Pipe on another small amount of mousse and seal with a disc of cinnamon sablé to top it off. Put the cakes in the freezer for 3 hours until frozen.
Remove from the freezer and unmould using a blowtorch, or use a cloth dipped in hot water and rub the sides of the cake ring until released. Put the cakes back on the tray and return to the freezer until ready to finish.
Put the green cocoa spray in the chamber of a Wagner airless spray gun. Remove the cakes from the freezer and put them in an area that is easy to clean. Holding the spray gun 20 cm (8 inches) away from the cakes, spray in a left-to-right motion making sure you cover the cakes evenly all over. It’s best to spray 2 coats. Finish with a chocolate can lid. Refrigerate for 2 hours to bring to the correct eating temperature.