Bayroute Recipes

Shukulata Al Habib: It’s the ultimate chocolate experience, this Middle Eastern delight

I was thinking of a chocolate dessert to bring to you and this one from Bayroute came to mind. Dark tempered chocolate with meringue, brownie crumbs, cake, mousse, edible flowers, edible gold, candied almonds, on a bed of raspberry coulis. Divine! Says Editor, Farzana Contractor

Ingredients

For the chocolate mousse

• 30 ml cream • 19 ml whipped cream

• 120 g Morde dark baking chocolate, chopped • 10 g Morde white baking chocolate, chopped

For the raspberry gel

• 125 g raspberry puree or crush

• 30 g icing sugar, sieved

For the raspberry mousse

• 119 g raspberry puree or crush • 19 g castor sugar • 96 g 70% dark chocolate

• 133 g whipped cream,

For the brownie base

• 340 g flour • 3 g baking powder • 2 g baking soda • 40 g cocoa powder • 3 g salt • 175 g butter • 145 g milk chocolate

• 175 g sugar

For the caramelised chocolate

• 25 ml water • 200 g sugar

• 80 g dark chocolate slab, chopped

For the assembly

• 35 g raspberry mousse • 25 chocolate mousse • 14 g raspberry gel • 50 g caramelised chocolate • 40 g dark chocolate • 35 g brownie • 2-3 edible flowers, available in some gourmet grocery stores (jasmine and roses are edible flowers) • caramelised almonds, optional, available online • popping candy like Magic Pops, optional

Method

For the chocolate mousse

Melt the chopped dark and white chocolate slabs using the double boiler method.

Keep aside. You can also melt the chocolate in the microwave by placing the chopped chocolate in a bowl and microwave at 20-second intervals. Stir after each of the intervals and once the chocolate has almost melted, take out of the microwave and let it fully melt in the residual heat.

In another bowl, whip the 30 ml cream using a beater until it forms soft peaks.

Transfer the cream into a heavy-bottomed saucepan and warm a little over low-medium heat. Pour it into the chocolate mixture to make the ganache.

Fold in the whipped cream & keep aside.

For the raspberry gel

In a heavy-bottomed saucepan combine the raspberry puree along with the icing sugar and bring the mixture to boil over medium heat. Take off heat. Blend using a hand blender and keep in the fridge to chill.

For the raspberry mousse

Using the microwave or the double boiler method, melt the chocolate and transfer it into a bowl. Place a heavy-bottomed saucepan over low heat. Add the raspberry puree, sugar and pour in the melted chocolate to make the raspberry ganache.

Give it a good stir and take the saucepan off the heat and let it cool to 50° C. Fold in the whipped cream and keep aside.

For the brownie base

Pre-heat the oven to 170° C. Keep a greased 8X8" square baking tray ready.

In a big bowl blend the butter and sugar.

Keep aside.

In another bowl, sieve all the dry ingredients including the flour, salt, cocoa powder, baking powder and baking soda.

Keep aside. Using a microwave or the double boiler method, melt the chocolate. Let it cool to 45° C.

Fold it in the butter and sugar mixture. Add the dry ingredients and fold using the cut and fold method. Pour the batter into the greased baking tray and bake for 20 minutes at 170° C. Insert a toothpick in the centre of the brownie to check if it is done. Cool on the rack. Once it cools, cut into small squares and store in the fridge.

For the caramelised chocolate

In a heavy-bottomed saucepan over medium heat warm the water and sugar together. Bring it to a boil and lower the heat. Add the chopped chocolate and remove from the heat. Mix well using a wooden spoon, transfer into a flat tray and once cool, store in a dry place or the refrigerator. Create small circles with the caramelised chocolate and let it set in the refrigerator.

For the assembly

Take 40 g dark chocolate and melt it in the microwave.

Pour it into a silicon, approximately 6" half-sphere mould, and swirl it so that the chocolate coats all the edges well.

Tilt the mould upside-down and place it on a plate so that the extra chocolate drains off. Place the mould in the refrigerator for 10 minutes or till it sets. Repeat the process and create another half-sphere. Using the remaining melted chocolate (you may need to melt it again if it has hardened), create flat chocolate spheres on thin OHP plastic sheets used for making confectionery. Place it in the fridge to set. Pour the raspberry and chocolate mousse into piping bags with nozzles. De-mould the chocolate half-spheres and even out the edges using a hot plate. Place one half-sphere on a plate, the hollow side facing upwards. Pipe chocolate mousse into it, followed by small pieces of chocolate brownie. Place pieces of caramelised chocolate on top.

Pipe in raspberry mousse. Using a hot circular nozzle, make holes in the second half-sphere. Place it on top of the other half-sphere.

For the plating

Place the chocolate circles on the sides of the dome. Place a piece of caramelised chocolate in the centre of these circles and with the back of a spoon, spread some raspberry gel on it. Place the dome in the centre of the plate and pour the raspberry gel around it.

Garnish with edible flowers. You canalso use caramelised almonds and popping candy.

Chef Ajay Thakur, Corporate Chef, Bayroute