Brandy Smoke-Infused Chocolate Tarte with Caramel Powder

Brandy Smoke-Infused Chocolate Tarte with Caramel Powder

Level #3 EXECUTIVE CHEF

Serves 2

Preparation time 30 minutes

Cooking time 1 hour 45 minutes

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Method

1 The chocolate topping:

2 Add the chocolate and coconut milk to a small saucepan. Give a gentle stir. When the mixture begins to simmer turn off the heat so that the chocolate will melt in the heated coconut milk.

3 The base:

4 Toast the cumin seeds in a frying pan. Then take them out ready for grinding.

5 Turn the heat off and immediately add the margarine to melt in the frying pan.

6 While waiting for the margarine, grind the cumin seeds and digestives together. Once thoroughly ground into crumbs, stir in the melted margarine and popping candy.

7 Take moose rings with the bottom covered with cling film and spoon in the base mixture.

8 The brandy (optional):

9 Place 1 cup of brandy into a cream siphon.

10 Add the oak wood chips to the smoking gun and pump the smoke into the cream siphon.

11 Quickly put the lid on the siphon to trap the smoke inside and charge with the cream chargers.

12 Once charged, give the siphon a gentle shake. Cover the cream nozzle with a cloth and gently release the gas.

13 Back to the chocolate:

14 Add the vanilla extract, salt and 20g of smoked brandy and stir.

15 Pour the mixture on top of the base in the moose rings. Place in the fridge for a minimum of 1 hour, ideally for a few hours or overnight to set.

16 For the caramel:

17 Heat a small saucepan and add the caster sugar and water. Wait for the water to cook away.

18 When the mixture is a golden caramel colour, add the cream and stir rapidly. Then add the margarine and stir. Turn the heat off and leave to cool.

19 Add 2 tbsp of caramel to a food mixer with some of zorbit powder. Then pulse the food mixer.

20 Keep added more powder until you reach the texture you like.

21 Back to the base and chocolate topping:

22 Once set, remove the cling film, use something flat to press out the mixture from the bottom.

23 Plate the dessert and sprinkle with salt crystals and caramel powder.

24 Top with edible flowers and serve.