International Chocolate Day

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!

John Williams – Executive Chef, The Ritz, London

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 60thanniversary of the Queen’s Coronation.

Chocolate Textures with Tonka Ice Cream

Serves 9

Tonka Ice Cream


1ltr milk

1ltr whipping cream

200g sugar

400g yolks

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

40g butter


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



125g butter

150g sugar

50g cream

50g glucose

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

60ml kaluha

60ml rum

200ml water

420g sugar

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

To Garnish

Maldon sea salt

7×3.5cm 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 7×3.5cm 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, Head Chef, Humphry’s at Stoke Park

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.

Chocolate Fondant

(serves 4-6)


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, Australian-Italian chef, Sydney

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.

Melanzane Al Ciocolato (Egglant & Chocolate)

serves 4


500g almond meal

500g icing sugar

500g butter

150g flour

50g cocoa powder

10 eggs


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

6 cloves

Chocolate ganache

165g cream

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

Ricotta mix

200g Italian ricotta

20g candied orange peel

10g amarene cherries

To Assemble

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, Founder of Cioccolata Bella, Australia

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.

Chocolate Marquise


For the Marquise

250g butter

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

50ml brandy

300ml double cream

Icing sugar for dusting


Electric mixer

Kitchen scales

Cup measures


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.

To serve

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

Click here to download the Cioccolata Bella app

Michael Hartnell, Executive Chef, Eureka 89

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.

Chocolate Pudding


For the filling

100g dark chocolate

100g cream

10ml Cointreau

For the pudding

240g butter

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.