Chocolate Olympic Torches With Ginger Cardamom Cream
Serves 6
Ingredients
1 egg white50 g/ 1 3/4 oz/ 4 tbsp caster (superfine) sugar
15 g/ 1/2 oz/ 2 tbsp plain (all-purpose) flour
15 g/ 1/2 oz/ 2 tbsp cocoa powder
25 g/ 1 oz/ 2 tbsp butter, melted
50 g/ 1 3/4 oz dark chocolate
Cardamon Cream
150 ml/ 1/4 pint/ 2/3 cup double (heavy) cream1 tbsp icing (confectioners') sugar
1/4 tsp ground cardamom
pinch of ground ginger
25 g/ 1 oz stem ginger, chopped finely
Instructions
1.Place a sheet of baking parchment on 2 baking trays (cookie sheets). Lightly grease 6 cream horn moulds (molds). To make the horns, beat the egg white and sugar in a mixing bowl until well combined. Sieve (strain) the flour and cocoa powder together, then beat into the egg followed by the melted butter.2.Place 1 tablespoon of the mixture on to 1 baking tray (cookie sheet) and spread out to form a 12.5 cm/ 5 inch circle. Bake in a preheated oven, 200oC/ 400oF/ Gas Mark 6, for 4-5 minutes.
3.Working quickly, remove the biscuit (cookie) with a palette knife (spatula) and wrap around the cream horn mould (mold) to form a cone. Leave to set, then remove from the mould (mold). Repeat with the remaining mixture to make 6 cones.
4.Melt the chocolate and dip the open edges of the horn in the chocolate. Place on a piece of baking parchment and leave to set.
5.To make the cardamon cream, place the cream in a bowl and sieve (strain) the icing (confectioners') sugar and ground spices over the surface. Whisk the cream until standing in soft peaks. Fold in the chopped ginger and use to fill the chocolate cones.
Macs tip
The only tip I can give you is work as fast as you can maybe to give you a bit more time leave the baking tray on top of the stove to maintain the heat as long as possible.Chocolate facts
Chocolate coins were first developed for Queen Marie Antoinette to ease her distaste for taking medicines. To solve this problem and since chocolate was considered a medicine at the time, the royal family chemist, Sulpice Debauve, developed chocolate coins made of cocoa, cane sugar, and medicine mixed together.
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