Chocolate Week recipe

Hurrah! Chocolate Week 2013 is just around the corner, promising a host of chocolate-inspired afternoon teas at London’s most enviable dining locations. To celebrate, we’ve managed to get our hands on one of the recipes set to feature at the Langham’s luxury Afternoon Tea (£40 per person) which includes a menu of finger sandwiches with inventive chocolate-inspired fillings, including white chocolate and cauliflower mousse with Scottish smoked salmon and Confit magret duck pithivier with cocoa nibs and the delicious sounding dessert in question: Jivara and Ivoire Blackforest dome with red velvet cake (pictured above, far right).

To find out more visitlondon.langhamhotels.co.uk

Basic Custard

125g cream

125g milk

50g yolk

25g sugar

Method

Bring cream and milk to boil and pour the mixture over the egg and sugar.

Cook mixture to 82°C. Strain the mixture through a sieve.

Ivoire chocolate mousse

150g basic custard

4g gelatine

225g whipping cream

250g white chocolate

Method

Make an emulsion with the melted chocolate and custard. The temperature should be 40°C. Fold in the cream. Then, pipe half into a dome shape mould.

Jivara Chocolate Mousse

150g basic custard

2g gelatine

225g whipping cream

275g jivara milk chcoclate

Method

Make an emulsion with the melted chocolate and custard. The temperature should be 40°C. Fold in the cream. Top up the rest of mould with the Jivara chocolate mousse. Put mousse in the freeze. Unmould 6 hours later.

Chocolate financier

187g ground almond

150g icing sugar

270g egg white

75g whipping cream

10g cornflour

50g caraque chocolate

Method

Combined all ingredient together expect chocolate in a kitchen mixer.

Melt the chocolate down and stir vigorously into the mixture. Pipe financier into the dome shape mould and insert a griottine cherry in the centre.

Chocolate Glace

225g whipping cream

600g absolu cristal

300g caraibe 66%

Method

Make an emulsified ganache with the hot cream and melted chocolate. Heat Absolu Cristal to 80°C and mix into the ganache. Strain through. Pour the glace onto the dome and sit the mousse on the financier.