Hurray! It’s International Chocolate Day! To celebrate, we’ve gathered together a five-course tasting menu of chocolate pudding recipes from celebrated chefs and cake connoisseurs from the UK to Australia. Enjoy!
FOUR – The World’s Best Food Magazine’s very own chef John Williams shares his recipe for Chocolate Textures and Tonka Ice Cream. John is the Executive Chef at The Ritz, London. Most recently he was one of several chefs to prepare food at the Coronation Festival held in Buckingham Palace, marking the 60th anniversary of the Queen’s Coronation.
Tonka Ice Cream
1ltr whipping cream
4 tonka beans, grated
Bring the milk, cream and tonka to the boil
Make a sabayon with the yolks and sugar, and then make a creme anglaise
Blend together and pass
Leave for 24 hours in the fridge then churn
270g whipping cream
2 vanilla pod, cut in half
2 tonka beans
140g milk chocolate
460g 63% chocolate
Combine cream, tonka beans, vanilla pods and bring to boil, cling-film and infuse for 20mins
Melt chocolate and add the infusion, cool to 45°c, blend and add the butter
Split mix in two and set aside
175g flaked hazelnut
Boil the butter, sugar, cream and glucose
Add flaked hazelnut and roll as thin as possible
80g cacao powder
7g bicarbonate of soda
300g plain flour
3 whole eggs
1 egg yolk
200ml vegetable oil
Using the yolk, make a mayonnaise with the oil
Put the sugar and water on the stove and bring to the boil to make a syrup
Place all dry ingredients in a large mixing bowl
Slowly add the syrup, then the mayonnaise, then the whole eggs. This must be done very slowly
Finally add the alcohol
Spread 800g over a non stick mat, and cook for 6-8 minutes @ 165°c
Maldon sea salt
7x3.5cm rectangle of tempered milk chocolate: melt 200g milk chocolate, spread fairly thin over acetate, leave to just set then cut to size and allow to set completely
Isomalt ring: isomalt can be bought – heat to 163°c then shape to a circle
Feuilletine: mix 100g milk chocolate with 100g feuilletine, roll to 3mm thick, spread half the ganche over the top.
Cut the brislet, feuillatine/ganache and super-moist all into 7x3.5cm rectangles per portion
Place a layer of supermoist, top with the feuillatine/ganache and sprinkle with Maldon sea salt
Place the set milk chocolate rectangle on top, then the brislet and pipe 9 drops of remaining ganache on top to one side
Place isomalt ring and a scoop of ice cream on the other side
Chris Wheeler is the head chef at Humphry’s restaurant in Stoke Park, England. A member of Craft Guild of Chefs, Chris joined Stoke Park in 2003. His impressive culinary background includes the role of Group Head Chef and right-hand man to French chef Jean Christophe Novelli. Together with Novelli, Chris has worked in various Michelin-star restaurants.
200g x Butter
260g x Sugar
4 x Whole Eggs
20g x Cocoa Powder
200g x Dark Chocolate
4 x Egg Yolks
100g x Soft Flour
In a bowl, slowly melt the Butter and Dark Chocolate together.
Then whisk the Sugar, Eggs and Egg Yolks together adding to the Butter and Dark Chocolate mixture.
Gently mix Chocolate mixture into the Sabayon
Sieve the Flour and Cocoa Powder twice and gently fold into the mixture
Poor into the Buttered and Floured pre prepared moulds
Bake at 180˚C for around 8 – 10 minutes
Beetroot Ice Cream
250g x Double Cream
250 x Beetroot Juice
6 x Egg Yolks
140g x Sugar
Ice Cream machine
Mix both the double cream and beetroot juice together in a pan and slowly bring to boil.
Whisk the egg yolks and sugar together until light and fluffy.
Add half of the double cream and beetroot mixture to the egg yolks and then return the mixture to the remaining Cream.
Return the mixture to a clean saucepan and cook on the heat until it thickens, preferably so it coats the back of a spoon.
Pour the thickened mixture into a clean bowl or tray and chill until cold
Once cool, place the mixture into an ice cream machine and churn until set
Danny Russo is an Australian-Italian chef based in Sydney. His culinary accolades include a coveted Chef’s Hat, while his chocolate eggplant pudding recipe (featured below) won Opera House’s Callebuaut Chocolate Dessert of the Year award.
500g almond meal
500g icing sugar
50g cocoa powder
Whisk the butter and sugar, add the eggs one at a time, then fold in the sieved flour and combine with cocoa powder and almond meal. Bake at 180c.
Chocolate eggplant mix
3 Italian or Roman eggplants
100g dark chocolate 62%
Prick the eggplants and stick 2 cloves onto each eggplant and roast in oven until cooked. Peel the eggplant and drain overnight.
For the chocolate ganache, boil the cream and add to the chocolate, mix well.
Place eggplant into pot and cook over dry heat to dry any remaining moisture. Allow to cool, then add chocolate ganache, cinnamon powder, nutmeg, and icing sugar to taste
200g Italian ricotta
20g candied orange peel
10g amarene cherries
Place a slice of chocolate cake and spread with some ricotta mix
Top with chocolate eggplant mix and cover with a slice of deep fried eggplant
Cover with ganache and toasted slivered almonds
Elizabeth Toumbos is the renowned artisan baker behind Melbourne’s home of bespoke wedding and occasion cakes, Cioccolata Bella. So popular, Cioccolata Bella is now available as a Cioccolata Bella ipad recipe app. Below is her Chocolate Marquise recipe. Expect rich, velvet, gluttony.
For the Marquise
125g cocoa powder
175g caster sugar
5 egg yolks
125g dark chocolate
300mls thickened cream
For the raspberry sauce
250g fresh or frozen raspberries
50g icing sugar
300ml double cream
Icing sugar for dusting
Medium heatproof bowl
Large mixing bowl
10 x 125ml dariole or timbale moulds
To make the marquise mousse
Soften the butter and place it into an electric mixer with the cocoa powder. Beat the mixture until pale and creamy. Set aside in a large bowl.
Whisk the egg yolks and sugar until pale and creamy. Melt the chocolate in a microwave or over a double boiler. Add the chocolate to the egg/sugar mixture and combine.
Add the egg/sugar mixture to the cocoa/butter mixture and combine well.
Whip the cream until soft peak. Add the cream and gently fold into the mixture.
Spoon the mixture into the moulds, cover with cling wrap and refrigerate to set.
For the raspberry sauce
Place the raspberries, icing sugar and brandy into a bowl and crush with a fork, leaving a few chunks for texture. Cover and refrigerate.
Dip the moulds into a bowl of warm water to release the Marquise and turn out onto a plate.
Spread some raspberry sauce around the plate.
Add a tablespoon of double cream and dust with icing sugar
Michael Hartnell is the executive chef at Eureka 89, a boutique restaurant at the top of Eureka Tower in Melbourne, Australia. Born and raised in the United Kingdom, Michael has travelled the globe, working in premier restaurants in London, such as Daphnes, The Ivy and Locanda Locatelli, along with restaurants in New York and Melbourne. Featured below is his simple Chocolate Pudding recipe, made sumptuous with the addition of burnt orange ice cream and fresh mandarin pieces.
For the filling
100g dark chocolate
For the pudding
24g milk chocolate
4g baking powder
200g strong flour
4 eggs, separated
70g caster sugar
Zest of 2 mandarins
2 fresh mandarins, peeled
60g burnt orange ice cream
For the filling
Bring the cream to the boil, remove from the heat and stir onto the chocolate until melted.
Stir in the Cointreau and leave to set in the fridge.
When set, mould into 25 sized balls.
For the pudding
Line the side of 10 x 8cm stainless steel rings with silicone paper, place the rings on a baking sheet 6cm apart.
Preheat the oven to 190°c.
Melt the butter and milk chocolate in a bowl over a pan of simmering water.
Meanwhile, sieve together the baking powder and strong flour through a sieve.
Mix the egg yolks into the chocolate and then gently fold in the sieved flour mixture.
Whisk the egg whites and sugar until stiff and then fold into the mixture.
Half fill the moulds and then add a ball of the filling and then top up with the mixture.
Bake the puddings for 10 minutes and then remove from the oven and loosen with a knife.
Carefully put puddings onto warmed pudding plates with a spatula.
Serve with burnt orange ice cream and fresh mandarin.