Chocolate textures

MAKES 12

You will need

1 quantity Zonuts

1 quantity Dark Chocolate Glaze

CHOCOLATE CUSTARD

200 g (7 oz) pure cream (35% fat)

400 g (14 oz) Crème Pâtissière

140 g (5 oz) dark couverture chocolate (70%), chopped or buttons

Put all of the ingredients into a medium saucepan over medium heat and whisk constantly until the mixture comes to the boil.

Use a spatula to scrape the mixture into a baking dish or mixing bowl, cover with plastic wrap, ensuring the plastic is touching the surface of the custard to prevent any condensation. Allow to cool. Store in the refrigerator until needed.

CHOCOLATE COOKIE CRUMBLE

80 g (2¾ oz) unsalted butter, at room temperature

160 g (5¾ oz) brown sugar

50 g (1¾ oz) dark couverture chocolate (70%), chopped or buttons

110 g (3¾ oz) dark couverture chocolate (55%), chopped or buttons

60 g (2¼ oz) eggs, at room temperature

110 g (3¾ oz) plain (all-purpose) flour

30 g (1 oz) unsweetened cocoa powder

½ teaspoon salt

1 teaspoon bicarbonate of soda (baking soda)

30 g (1 oz) freeze-dried raspberry powder (optional)

Put the butter and the brown sugar into the bowl of an electric mixer fitted with the beater attachment and beat on medium speed until light and creamy.

Melt the two kinds of dark chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water until completely melted, then set aside.

Slowly add the egg to the beaten butter mixture and mix thoroughly.

Sift the flour, cocoa powder, salt, bicarbonate of soda and freeze-dried raspberry powder (if using). Add this to the butter mixture, mixing on low speed until combined. Add the melted chocolate, which should still be at 40°C (105°F), and mix well. Scrape down the bowl and mix it one more time. Line a baking tray with plastic wrap, scrape the mixture onto the wrap and shape it into a rectangular parcel about 2 cm (¾ inch) high. Refrigerate for 30–60 minutes to firm up.

Preheat the oven to 180°C (350°F) and line two baking trays with baking paper. Unwrap the dough and, using the biggest holes of a grater, grate the dough onto the baking trays until the trays are evenly and completely covered.

Put the trays in the oven and bake for 13–15 minutes until crunchy, stirring every 5 minutes to help the cookie dough form crumbly pieces. Allow to cool and store in an airtight container.

CHOCOLATE TEXTURES TOPPING

400 g (14 oz) chocolate cookie crumble

100 g (3½ oz) chocolate-coated poprocks

100 g (3½ oz) Callebaut Crispearls

8 g (¼ oz) sea salt

10 g (³/₈ oz) Burnt Vanilla Powder

Mix all of the ingredients together in a bowl and keep covered until needed.

TO ASSEMBLE

Stand the zonuts on a baking tray with the bottom side up. Use a skewer or pointy object to make four evenly spaced holes in the bottom of each zonut. Put the chocolate custard into a piping (icing) bag fitted with a 7 mm (⁹/₃₂ inch) piping tube. Insert the tip of the tube into one of the holes in the bottom of the zonut and squeeze about a tablespoon into each hole until the zonut is filled. Repeat with remaining zonuts. Turn the filled zonuts back over.

Heat the chocolate glaze to 28°C (82°F) in a microwave or in a heatproof bowl over a saucepan of simmering water. Put the dark chocolate glaze in another piping bag fitted with a 7 mm piping tube and pipe the glaze in a circle around the flat top of each zonut.

Dip the glazed side into the chocolate textures topping, ensuring the top is completely covered with the topping. Store in a cool, dry place. These are best eaten within 4–5 hours of making.