Chocolate Trilogy

Madeira Wine Cossart Gordon Colheita Bual 1997

Chocolate Mille Feuille

Ganache

Ingredients:
100g Milk Chocolate
120g cream
20g butter
Boil the cream then add the chocolate and the butter.
Chocolate leaf
50g Dark Chocolate
White Chocolate and Coconut Mille Feuille
50g Puff Pastry
40g Caster sugar
White Chocolate Mousse
50g Coconut milk
100g White chocolate
120g Chantilly
20g Desiccated coconut
1 sheet of gelatine

Boil the milk, add the chocolate and the gelatine, then add the Chantilly with the coconut and the chocolate.
 

Fruit Brunoise

Ingredients:
20g Mango o
20g Strawberry
2 mint leaves
Chop the mango and the strawberry into cubes and add the chopped mint.
Chocolate Truffle
15g Dark Chocolate
50g Butter
1 Egg yolk
60g Caster sugar
15g Milk
20g Cream
Cocoa powder

Method:
In a pan mix the chocolate and the milk with a spatula, then add the butter and stir slowly. Next add the egg yolk and the cream and mix well. At the end add the caster sugar and beat well with a whisk.
Leave in the fridge for 2 hours.
Mould it into triangles and add the cocoa powder
 

Raspberry Sauce

Ingredients:

50g Raspberries
10g Sugar
1 Mint leaf

Place all ingredients in a mixer and blend for 10 seconds.

Chefe Benoît Sinthon
Restaurant Il Gallo d’Oro

Hotel The Cliff Bay