The chocolate

ARchitect
r e c i p e s by m a r c u s b r a u n
COURTESY OF NESTL PROFESSIONAL

As a young teenager, I became captivated by
the extraordinary world of patisserie.
Even after 25 years of working in this area,
it is still exciting to come to work every day
with the realisation that there is still so much
more to comprehend and learn from this
wonderful discipline.
I thoroughly enjoy the creativeness of
experimenting with so many possible combina-
tions of f lavours, textures and colours.
When it comes to ingredients and recipes,
I have an inquisitive analytical mind that looks
for solutions and explanations, This is an
invaluable trait, when it comes to the
consultancy work I do for companies and
businesses around the world.
Since 2003, I have had the privilege to be
able to pass on my knowledge by teaching
patisserie and bakery skills to students
at Christchurch Polytechnic Institute of
Technology (CP I T ). I acknowledge the support
of my colleagues and managers at CP I T who
encourage my professional development in
the work that I do.
This book showcases my favourite ingredient
- chocolate.
P hotographer Maurice Lye has captured
this wonderful ingredient beautifully.
I hope you get as much satisfaction recreating
these recipes as much as I did developing and
researching them....along with the pleasure
of tasting them as well!
Marcus Braun.
27
4 31
8
4 CHOCOLATE & RASPBERRY TART WITH
WHIPPED RASPBERRY GANACHE
7 CHOCOLATE AND CHERRY MILLE FEULLE
18
8 ECLAIRS WITH CHOCOLATE
& COFFEE CREMEUX
11 WHITE CHOCOLATE
& PASSIONFRUIT MACARON
12 CHOCOLATE & PISTACHIO TART
16 WHITE CHOCOLATE, COCONUT
& MALIBU TRUFFLES
18 GRACE CHOCOLATE MOUSSE WITH
ORANGE GELEE, COINTREAU PUNCHED
SPONGE & SPICED BISCUIT
22 NINA CHOCOLATE PEANUT BROWNIE
WITH CARAMEL & RUM MOUSSE
25 WHITE CHOCOLATE & AMARETTO
MOUSSE WITH APRICOT COULIS &
TOASTED GINGERBREAD
27 CHOCOLATE ICE CREAM, PISTACHIO
PEBBLES & MIXED BERRY COMPOTE
29 GANACHE GUIDE
31 GLOSSARY
3

CHOCOLATE & RASPBERRY TART
with whipped raspberry ganache
Chocolate Sable
250g Plain flour
20g Cocoa powder
100g Icing sugar
1g Salt
180g Butter
2 Egg yolks
METHOD
1. Sieve the flour, cocoa, icing sugar and slurry into this & bring back to the boil.
salt together and rub in the butter to 3. Place the filling into a clean bowl &
form a sandy texture.
2. Add the yolks and mix until combined prevent a skin forming while cooling.
into a smooth paste.
3. Wrap with cling film and chill for
approximately 15 minutes before use.
4. Line flan cases & bake blind at 180C
for approximately 15 minutes.
Raspberry Puree
500g Raspberries (fresh or frozen)
40g Icing sugar
80g Orange juice (freshly squeezed)
1 Vanilla pod (split & scraped)
METHOD
1. Gently bring all of the ingredients to
the boil.
2. Remove from the heat & remove the
vanilla pod. Blend until smooth with
an immersion blender.
3. Sieve the mixture through a fine sieve
to remove all of the seeds.
NOTE: Once sieved you should have
approximately 420g of raspberry puree.
4 5
YIELD: 10 X 70MM TARTLETS
Raspberry Filling
220g Raspberry puree
10g Cornflour
60g Orange juice (freshly squeezed)
METHOD
1. Prepare a slurry with the orange juice
& corn flour.
2. Bring the puree to the boil & whisk the
place some cling film over the top to
NOTE: Once cooled refrigerate for
2 hours before using.
Whipped Raspberry Ganache
200g Raspberry puree
360g NESTL DOCELLO Ultima
70% Couverture
METHOD
1. Bring the raspberry puree to the boil.
2. Pour the hot puree over the semi melted
chocolate & allow it to stand for 1 minute
before whisking the ganache until smooth.
3. Allow the ganache to cool & set covered
at room temperature.
4. Once cooled & set, place the ganache into
a mixer fitted with a paddle attachment,
& beat the ganache until it becomes
light & aerated.
5. Place the aerated ganache into a
piping bag.
 CHOCOLATE & RASPBERRY TART YIELD: 10 X mille feuille
with whipped raspberry ganache cont...
CHOCOLATE
Raspberry Meringues
180g Icing sugar
& Cherry Mille Feuille
30g Freeze dried raspberry powder
200g Egg whites
Chocolate Mousse Dark Chocolate Curls
200g Caster sugar
250g Cream 1. Pour melted NESTL DOCELLO
METHOD 1g Vanilla paste Bakers Dark Compound Chocolate
220g NESTL DOCELLO over acetate strips & spread the
1. Sieve the icing sugar & freeze dried chocolate & run a comb scraper through
raspberry powder together. Ultima 70% Couverture
the spread chocolate to produce strips.
2. Whisk the whites until stiff & gradually 160g Egg 2. Twist the strips of acetate to create curls
add the caster sugar until combined. 45g Caster sugar & allow the chocolate to set.
3. Fold in the sieved icing sugar & 3. Once the curls have set remove the
raspberry powder. METHOD acetate & separate the curls out into
4. Pipe drops onto a silicon mat & bake the individual curls ready for garnishing.
1. Whisk the cream & vanilla together
meringues at 85C for approximately
to form soft peaks.
1 hour or until dry. FOR ASSEMBLY OF MILLE FEUILLE
2. Gently melt the chocolate over a
5. Store in an airtight container until
bain-marie. Morello cherries (drained)
required for use.
3. Gently warm the egg & sugar together 500ml Whipped Chantilly cream
over a bain-marie in the mixing bowl &
Dark Chocolate Tiles once warmed (approximately 25C
place immediately into the mixer fitted METHOD
1. Pour the melted NESTL Kingston with a whisk attachment & whisk to a 1. Pipe the chocolate mousse onto 2 of the
Compound Chocolate over an acetate stable sabayon). cut baked puff pastry strips & place
sheet & spread the chocolate thinly & 4. Gently re-warm the mixing bowl with morello cherries in 2 rows along the
allow it to set. the aerated sabayon over the bain-marie, length of the piped mousse on each layer.
2. Cut 10 x 40mm squares using a sharp (this ensures that the bowl & sabayon 2. Sandwich the layers together & gently
paring knife or craft knife. remain warm so that the chocolate press so that the layers are adhering to
3. Using a 20mm round cutter, cut the doesnt form lumps when folding in) each other.
centre out of each tile. & then fold in the melted chocolate. 3. Run a palette knife around the sides
4. Pipe some red coloured NESTL 5. Place into a clean bowl & cover with to clean the edges & then place the
DOCELLO Snowcap White Compound cling film. Place into the refrigerator to assembled mille feuille into the freezer
dots onto each tile. set for at least 3 hours before piping. to firm up but not freeze solid (this helps
with cutting the mille feuille into portions).
assembly 4. Cut into 40mm x 100mm portions & lay
Puff Pastry Sheet each mille feuille into their sides & pipe
1. Pipe the raspberry filling into the baked
1. Roll the puff pastry out to 2mm thick the Chantilly cream along the top edge
pastry cases & allow the filling to set in
ness & dock the pastry well. & decorate with the chocolate curls and
the refrigerator for approximately 1 hour.
2. Bake at 190C until golden. morello cherries.
2. Pipe a large drop of the whipped
raspberry ganache into the centre of 3. Allow the puff pastry to cool down
each tart using a 20mm plain tube before cutting the pastry into 3 strips
leaving an edge around the outside to at 100mm x 400mm each.
place the meringues.
3. Place the meringues around the edge of
the tart & place the chocolate tile over
the peak of the ganache.

6 7
 YIELD: 10 X clairs

CLAIRS WITH CHOCOLATE

& Coffee Cremeux
Chocolate & Coffee Cremeux Choux Pastry
200g Castor sugar 100g Milk
100g Egg yolks 100g Water
280g Cream 2g Salt
180g Milk 150g butter
12g NESCAF Instant coffee 190g Plain flour
4g Vanilla paste 350g Egg (lightly beaten)
150g NESTL White Chocolate
150g NESTL DOCELLO Ultima METHOD
70% Couverture 1. Bring the milk, water, salt & butter to
the boil & add the sieved flour stirring
METHOD to form a roux.
1. Whisk the castor sugar & yolks together 2. Cook the roux out stirring continuously
until combined. to cook out the starch in the flour
2. Bring the cream, milk, coffee & vanilla (approximately 30 seconds).
paste to the boil. 3. Remove from the heat & place the roux
3. Add the hot mixture into the yolk & into a mixer with the paddle attachment
sugar mixture & mix until combined. & mix on speed 1 to cool the roux down
before adding the eggs gradually until
4. Return the mixture into a clean pot
the correct consistency is achieved.
& stir continuously until the mixture
thickens slightly & coats the back of a 4. Pipe the choux paste to lengths of 120mm
spoon (be careful not to overheat long x 20mm wide & bake at 175C for
otherwise the mixture will split). approximately 15-20 minutes.
5. Remove from the heat & pass the
mixture through a fine sieve onto the
chopped chocolate & stir until the
chocolate has completely melted.
6. Cover the mixture & place into the
refrigerator until completely cold.
7. Place the set cremeux into a piping bag
fitted with a 5mm plain piping tube
ready for filling the clairs.

8 9
 CLAIRS WITH CHOCOLATE
& Coffee Cremeux cont...
Chocolate Glaze
350g NESTL Bitter Dark
58% Chocolate
160g Sugar syrup
METHOD
1. Melt the chocolate over a bain-marie
& stir in the warm sugar syrup.
2. Allow the glaze to cool slightly before
dipping the top of each clair with
the glaze.
Chocolate Decorations
Cut out discs
1. Pour the melted NESTL Kingston 400g NESTL White
Compound Chocolate over an acetate sieve this mixture together through
sheet & spread the chocolate thinly
& allow it to set.
2. Using a 15mm & a 20mm round cutter, add caster sugar gradually until
cut the chocolate into discs.
Drop drag garnish
1. Place some NESTL Kingston
Compound Chocolate into a paper
piping bag & pipe large drops onto an
acetate sheet & drag a teaspoon through (the mixture should flow slightly at this
the chocolate to form the drag design.
METHOD
1. Pierce 3 holes along the underside
of each clair - 1 in the middle & the
other 2 near the ends.
2. Fill the clairs with the cremeux.
3. Dip the top of each clairs into the
chocolate glaze & allow the glaze to
set before decorating the top of each mately 30 - 40 minutes at room
clair with more cremeux & the
chocolate decorations.
10
YIELD: 40 x 50mm shells
WHITE CHOCOLATE
(20 assembled macaron)
& Passionfruit Macaron
Macarons
105g Icing sugar 6. Bake for 12 - 15 minutes at 150C.
8g Freeze dried passion fruit powder 7. Allow the macaron to cool completely
125g Ground almonds before removing from silicone paper &
100g Egg whites filling with passion fruit & white
chocolate ganache.
Qty Yellow food colouring
125g Caster sugar
1g Vanilla paste Passionfruit & White Chocolate
Qty Cocoa nibs Ganache
METHOD 100g Passion fruit pulp
(seeds removed)
1. Place the icing sugar, freeze dried 5g Citric acid
powder & almonds in the food processor
& blend together until fine & then
Chocolate (semi melted)
a fine sieve.
2. Whisk the whites to form stiff peaks & METHOD
1. Bring the passion fruit pulp to the boil
combined, - add yellow colour and vanilla & whisk in the citric acid.
paste to the mixture to achieve the 2. Pour the hot pulp onto the semi melted
desired shading. chocolate & blend with immersion
3. Fold the almond, passion fruit powder blender or whisk until smooth.
& icing sugar mixture into the egg 3. Allow the ganache to cool & set covered
whites until completely incorporated at room temperature.
4. Once cooled & set, place the ganache
stage so dont worry about knocking
into a mixer fitted with a paddle
the air from the meringue when folding
attachment & beat the ganache until it
in the dry ingredients).
becomes lightly softened.
4. Pipe macaron using 5mm tube onto
5. Place the ganache into a piping bag &
silicon paper or a silicone mat & gently
pipe onto one upside down macaron
tap the tray against the bench to allow
shell & sandwich together with another
the macaron to spread slightly - sprinkle
macaron shell.
the top of each macaron with the
cocoa nibs. TIP: Store the filled macaron in an
5. Allow the macaron to skin for approxi- airtight container overnight to allow
the shell to soften slightly more
temperature or until they no longer before serving.
stick to your finger when the tops
are touched.
11
 YIELD: 1 - 350 x 120mm tart

CHOCOLATE
& Pistachio Tart
Sweet Pastry Ganache
195g Plain flour 120g Cream
20g Ground almonds 150g NESTL Bitter Dark
1 Vanilla pod (split & scraped ) 58% Cocoa Chocolate
75g Icing sugar
140g Salted butter METHOD
2 Egg yolks 1. Bring the cream to the boil.
2. Pour the hot cream over the chopped
METHOD chocolate & allow it to stand for
1. Sieve the flour, ground almonds, vanilla 1 minute before whisking the ganache
seeds & icing sugar together and rub in until smooth.
the butter to form a sandy texture. 3. Allow the ganache to cool & set covered
2. Add the yolks and mix until combined at room temperature.
into a smooth paste. 4. Once cooled & set place the ganache into
3. Wrap with cling film and chill for a mixer fitted with a paddle attachment
approximately 15 minutes before use. & beat the ganache until it becomes
4. Line flan cases & bake blind at 180C light & aerated.
for approximately 15-20 minutes. 5. Place the aerated ganache into a piping
bag & set aside for assembly.

Pistachio Paste
Chocolate Filling
160g Shelled skinned pistachios
50g Caster sugar 195g NESTL DOCELLO
15g Glucose Ultima 70% Couverture
30g Water 3 Egg yolks
1 Egg
METHOD 100g Caster sugar
1g Vanilla paste
1. Place all of the ingredients into a food
150g Cream
processor & blend until a fine, smooth
paste is achieved. Qty Flaked sea salt

NOTE: You can increase this recipe to METHOD

make a larger quantity & it will store in
the refrigerator in an airtight container 1. Gently melt the chocolate over
for up to 4 weeks. a bain-marie.
2. Mix the yolks & egg together with
the caster sugar & vanilla paste
until combined.
3. Mix the egg mixture into the
melted chocolate.

12 13
 CHOCOLATE
& Pistachio Tart cont...
4. Mix through the cream & pour into
the prepared pastry cases & sprinkle the
surface lightly with the flaked sea salt.
5. Bake the filling at 160C until just set
- approximately 10-12 minutes.
6. Allow the tart to cool completely before
removing from the tin.

Sablage Pistachios (for garnish)

60 g Granulated sugar
30g Water
140g Shelled skinned pistachios

METHOD
1. Bring the sugar & water to the boil &
simmer for 3-4 minutes to form a syrup.
2. Add the pistachios & stir so that they
are covered with the sugar syrup.
3. Turn the heat down to low & continue
to stir - the sugar will turn a white
colour as it starts to crystallize around
the pistachios (this is called sablage).
4. Spread the pistachios out onto a silicon
mat & separate out from each other to
prevent sticking & allow these to
cool completely.
NOTE: If you continue to cook & stir the
pistachios past the sablage stage they
will actually begin to caramelize which
could be another way of presenting
these if desired.

Chocolate Petals
1. Pour the melted NESTL Kingston
Compound Chocolate over an acetate
sheet & spread the chocolate thinly
& allow it to set.
2. Using different sized round cutters, cut
round petals in the set chocolate.
3. Pipe some melted NESTL Kingston
Compound Chocolate drops onto the
petals & spray with metallic coloured spray.
ASSEMBLY - Pipe bulbs of ganache onto the
tart & decorate with the sablage pistachios
& chocolate petals.

14 15
 YIELD: APPROX 100 TRUFFLES

WHITE CHOCOLATE, COCONUT

& Malibu Truffles
Truffle Filling
120g Coconut cream (UHT)
70g Cream
20g MAGGI Coconut Milk Powder
1g Vanilla paste
750g NESTL White Chocolate
75g Malibu
Qty MAGGI Coconut Milk Powder
(for dusting when rolling)
Qty Fancy shred coconut
(lightly toasted)
Qty Tempered NESTL
White Chocolate (for coating)

METHOD
1. Bring the coconut cream, cream, MAGGI 5. Cover the tray & the piped truffles with
Coconut Milk Powder & vanilla paste to cling film & allow the truffles to set at
the boil. room temperature for at least 8 hours.
2. Pour the hot mixture over the semi 6. Roll the truffles into a round shape and
melted chocolate & blend with immersion dust with the extra MAGGI Coconut
blender or whisk until smooth & then Milk Powder (this stops the truffles
whisk in the Malibu. from sticking to your hands).
3. Place the truffle mixture into a bowl 7. Dip or roll the shaped truffles in
& cover with cling film & allow the tempered white chocolate & roll in
truffle mixture to cool & set at room the toasted coconut.
temperature overnight. 8. Store the truffles in an airtight
4. Agitate the truffle mixture slightly container at room temperature
either in a mixer with a paddle
attachment or a wooden spoon before NOTE: Do not refrigerate otherwise
placing the truffle mixture into a piping the truffle shells will contract & crack.
bag fitted with a 10mm plain piping
tube & pipe bulbs of the truffle
mixture onto a clean tray.

16 17
 YIELD: 10 DESSERTS

Grace CHOCOLATE MOUSSE WITH ORANGE GELEE,

Cointreau punched sponge & spiced biscuit
Spiced Biscuit
200g Plain flour
100g Ground almonds
100g Icing sugar
5g Ground cinnamon
2g Ground ginger
190g Butter
2 Egg yolks
METHOD
1. Sieve the flour, almonds, icing sugar
and spices together and rub in the
butter to form a sandy texture.
2. Add the yolks and mix until combined
into a smooth paste.
3. Wrap with cling film and chill for
approximately 15 minutes before use.
4. Roll the dough out to 2mm thickness &
cut out rounds using a 85mm round cutting discs of sponge using a 60mm
cutter & bake these at 180C for
approximately 8-10 minutes.
5. Store the baked bases in an air tight
container until required.
Chocolate Sponge Sheet
250g Egg
100g Caster sugar
15g NESTL Cocoa powder
85g Plain flour
METHOD
1. Warm the eggs & sugar together in the
mixing bowl over a bain-marie
(approximately 25C).
2. Whisk the warmed eggs & sugar to a
stable sabayon & gently fold in the
sieved flour & cocoa powder.
3. Spread on a silicone paper lined baking
tray & bake at 200C for approximately
6-7 minutes.
4. Allow the sponge sheet to cool down
before turning out of the baking tray &
round cutter.

Cointreau Punching Syrup

80g Orange juice
90g Granulated sugar
80g Cointreau

METHOD
1. Bring the orange juice & sugar to the
boil & simmer for 2-3 minutes until a
thick syrup is formed.
2. Remove from the heat & stir in
the Cointreau.
3. Store the punching syrup at
room temperature.

18 19
 Grace CHOCOLATE MOUSSE WITH ORANGE GELEE,
Cointreau punched sponge & spiced biscuit cont...

Orange Compote Gelee

5g Powdered gelatine METHOD
15g Cold water 1. Hydrate the gelatine with the 40g of
250g Orange juice (freshly squeezed) cold water.
35g Lemon juice 2. Bring the sugar to 120C hydrated
1 Zest of orange (micro planed) with some of the water.
70g Icing sugar 3. Heat the cream & vanilla together &
1 Vanilla pod (split & scraped) add to the hot syrup and cook out to
dissolve the sugar.
3 Oranges, filleted
4. Make a slurry with the remaining water
& the corn flour and add to the above
METHOD and cook out.
1. Hydrate the gelatine with the 5. Remove from the heat & dissolve the
cold water. hydrated gelatine.
2. Bring the juice, zest, icing sugar & vanilla 6. Pour the mixture over the chocolate and
pod to the boil & simmer to reduce into chocolate colour & blend with an
a syrup. immersion blender until smooth.
3. Add the orange fillets & simmer for a 7. Use the glacage at 25C.
further 2-3 minutes.
4. Remove from the heat & dissolve the
hydrated gelatine into the hot syrup. Chocolate Mousse
5. Pour into 40mm dome silicone moulds
110g Cream
& allow the gelee to set. (Silikomart
SF004 Mould) 170g NESTL Bitter Dark
6. Once the gelee is set, place into a 58% Cocoa Chocolate
freezer until frozen. 45g Granulated sugar
7. Once frozen remove the gelee from 30g Water
the silicone moulds & store in the 120g Egg yolks
freezer until required for assembly Chocolate Collars
240g Cream (whisked to soft peaks)
of the mousse. 1. Place some NESTL Kingston 3. Place a disc of chocolate sponge into
METHOD Compound Chocolate into a paper piping the centre & soak the sponge with the
bag & pipe large drops onto an acetate punching syrup.
Glacage (Chocolate glaze) 1. Prepare a ganache by heating the 110g sheet & drag a teaspoon through the 4. Top the mould with the remaining
of cream - remove from the heat & chocolate to form the drag design &
15g Powdered gelatine mousse & smooth the top flat.
whisk in the chopped chocolate to shape into a curl over a 80mm tube.
40g Cold water produce a ganache. 5. Place the assembled mousses into the
2. Remove the collar from the acetate & freezer until frozen solid.
390g Granulated sugar 2. Bring the sugar & water to the boil & spray with edible gold spray & place 6. Once frozen un-mould the mousses and
320g Water heat to 110C - once this temperature is over the glazed mousses.
achieved gradually add the hot syrup place these onto a cooling rack & while
320g Cream
into the whisked egg yolks. still frozen pour over the glacage at a
1g Vanilla paste ASSEMBLY temperature of 25C to cover each one 
28g Cornflour 3. Fold in the ganache into the yolk
1. Pipe a quantity of mousse into each of of the mousses to glaze them.
280g NESTL White Chocolate mixture followed by the whipped cream.
the moulds (silikomart mould SF002). 7. Once the glaze is set place each mousse
qty Orange chocolate colour 4. Place the mousse into a piping bag
2. Gently press in the frozen orange gelee onto the baked spiced biscuit & decorate
ready for assembly.
into the centre of each mousse. with the chocolate collars.

20 21
 YIELD: 10 DESSERTS

NINA chocolate peanut brownie

with caramel & rum mousse
Chocolate peanut brownie with *Caramel
caramel & rum mousse
325g Cream
75g NESTL Bitter Dark 1 Vanilla pod (split & scraped)
58% Cocoa Chocolate 250g Granulated sugar
220g Butter
40g Canola oil METHOD
150g Eggs
1. Heat the cream & vanilla together.
270g Caster sugar
2. Prepare a dry caramel from the sugar
5g Vanilla essence & then add the hot cream - whisk until
80g Plain flour smooth & the caramel has dissolved into
30g Ground almonds the cream.
35g NESTL Cocoa powder 3. Sieve to remove the vanilla pod.
3g Baking powder
130g Chopped toasted peanuts
Caramel Rum Mousse
METHOD 14g Powdered gelatine
1. Line a 200mm x 300mm slice tray with 40g Cold water
silicone paper on the base. 350g *prepared caramel
2. Gently melt the chocolate, butter & oil 45g Dark rum
together over a bain-marie. 450g Cream (whisked to soft peaks)
3. Whisk the eggs, sugar and vanilla
together until combined and whisk into METHOD
the melted chocolate mixture.
4. Sieve the flour, ground almonds, cocoa 1. Hydrate the gelatine with the
powder & baking powder together and cold water.
gently whisk into the above mixture 2. Reheat the caramel until warm &
until combined and then stir in the dissolve the melted gelatine into this.
chopped peanuts. 3. Whisk the rum into the caramel & allow
5. Pour onto prepared tray and bake at this to cool slightly before folding in the
170C for approximately 18-20 minutes. whipped cream.
6. Once cooled down place into the 4. Spread over the baked brownie base
refrigerator to firm up. & spread smooth.
5. Freeze until firm & then cut into
portions while still frozen as this
will help cut the mousse cleanly.

22 23
 NINA chocolate peanut brownie YIELD: 10 DESSERTS
with caramel & rum mousse cont...
WHITE CHOCOLATE & AMARETTO MOUSSE
Chocolate Rum Ganache
200g Cream
with Apricot Coulis & Toasted Gingerbread
70g Dark rum
400g NESTL DOCELLO Ultima
*Ganache Gingerbread YIELD 1: 300mm x 200mm tray
70% Couverture
30g Unsalted butter 100g Cream 70g Golden syrup
70g Amaretto 70g Honey
METHOD 190g NESTL White 40g Butter
1. Bring the cream & rum to the boil - Chocolate (melted) 1 Egg
remove from the heat & pour over the 20g Milk
chopped chocolate & whisk until smooth. METHOD 2g Baking soda
2. Whisk in the softened butter & place 1. Heat cream & amaretto then whisk 95g Plain flour
into a clean bowl covered with cling film in the melted chocolate into the cream 6g Ground ginger
- allow the ganache to cool & set at to emulsify. 2g Ground cinnamon
room temperature.
2. Keep the ganache warm.
3. Once set place the ganache into a mixer METHOD
with the paddle attachment & aerate
the ganache. 1. Gently melt the golden syrup, honey
YIELDS: 10 x MOUSSES MOULDS: SILKOMART SF114 MOULD & butter together over a bain-marie.
4. Place into a piping bag fitted with a
10mm plain piping tube & pipe the White Chocolate Mousse 2. Whisk in the egg & milk.
ganache onto the mousse. 3. Gently whisk in the sieved baking soda,
5g Powdered Gelatine flour & spices.
20g Cold water 4. Spread onto prepared baking tray
Dark Chocolate Tiles 160g Cream (whisked to soft peaks) & bake at 200C for approximately
1. Pour the melted NESTL Kingston 1 Vanilla pod (split & scraped) 12 minutes.
Compound Chocolate over an acetate 60g Egg whites 5. Allow the gingerbread to cool down
sheet & spread the chocolate thinly 25g Castor sugar before cutting into 10mm cubes & toast
& allow it to set. * Ganache these at 150C.
2. Place some of the melted NESTL 6. Store the toasted ginger bread in an
Kingston Compound Chocolate into a METHOD airtight container until required.
paper piping bag & spin thin lines over
the chocolate sheet. 1. Hydrate the gelatine with the cold water.
3. Spray the chocolate sheet with coloured 2. Whisk the cream & vanilla to form Apricot Coulis
cocoa butter & then cut 10 tiles at 80mm soft peaks. 120g Apricot puree
x 25mm rectangles using a sharp paring 3. Heat the whites & sugar together over 25g Lemon juice
knife or craft knife. a bain-marie until it reaches 40C & 20g Icing sugar
ASSEMBLY then place immediately into the mixer
& whisk to full volume. METHOD
1. Once the mousse has set cut the mousse 4. Remove from the mixer & hand whisk
into 80mm x 25mm rectangles. 1. Bring the puree, lemon juice & sugar
in the melted gelatine.
2. Pipe the aerated ganache on top of the to the boil & simmer for 1 minute.
5. Fold in the Ganache.
mousse & gently place a chocolate tile 2. Pass the coulis through a fine sieve &
on each. 6. Fold in the whipped cream & fill into refrigerate until required.
piping bag & fill into moulds.

24 25
 WHITE CHOCOLATE & AMARETTO MOUSSE YIELD: 10 X PORTIONS
with Apricot Coulis & Toasted Gingerbread
cont... CHOCOLATE ice cream, pistachio
Crispy White Chocolate Base
60g NESTL White Chocolate
Pebbles & Mixed Berry Compote
15g Canola oil
55g Feuilletine
Chocolate Ice cream Chocolate Cornet Wafer Nests
15g Popping candy
175g Castor sugar 120g Plain flour
METHOD 100g Egg yolk 125g Icing sugar
1. Melt the chocolate & oil together over a 500g Milk 8g NESTL Cocoa Powder
bain-marie. 5g Vanilla paste 100g Egg whites
2. Remove from the heat & stir in the 400g NESTL DOCELLO
feuilletine. Ultima 70% Couverture METHOD
3. Stir in the popping candy. 360g Cream 1. Sieve the flour, icing sugar & cocoa
4. Spread onto silicon paper & allow powder together.
to set before cutting. METHOD 2. Lightly whisk the egg whites to break
1. Whisk the castor sugar & yolks together them up slightly & add them to the dry
until combined. ingredients & whisk until a smooth
White Chocolate Springs batter is achieved.
2. Bring the milk & vanilla paste to
1. Pour the NESTL DOCELLO Snowcap the boil. 3. Rest the wafer batter at room
White Compound Chocolate over an 3. Add the hot milk into the yolk & sugar temperature for 10 minutes before using.
acetate strip & spread the chocolate mixture & mix until combined. 4. Spread a quantity of the wafer batter
& run a comb scraper through the onto a silicon mat & drag a comb scraper
4. Return the mixture into a clean pot &
spread chocolate to produce strips. through the batter to form strands of
stir continuously until the mixture
2. Twist the strips of acetate to create curls thickens slightly & coats the back of the mixture.
& allow the chocolate to set. a spoon (be careful not to overheat 5. Bake the wafer at 170C for approxi
3. Once the curls have set remove the otherwise the mixture will split). mately 4-5 minutes.
acetate & separate the curls out into 5. Remove from the heat & pass the 6. Remove from oven and immediately
individual curls ready for garnishing. mixture through a fine sieve onto the gather 5-6 strands at a time & quickly
chopped chocolate & stir until the form into balls & allow these to cool
ASSEMBLY & set before storing these in an air
chocolate has completely melted.
1. Assemble dessert components on plate 6. Cover the mixture & place into the tight container.
as desired. refrigerator until completely cold NOTE: Bake small batches of the wafer
(approximately 2-3 hours). to help with shaping of the balls as these
7. Once the mixture is cold stir in the set quickly once removed from the oven.
cream & place the mixture into an You can return the baked wafer back
ice-cream churner to freeze. into the oven for 1 minute to soften
8. Once churned store the ice-cream again for shaping if they set too quickly
covered in the freezer until required. if required.

26 27
 CHOCOLATE ice cream, pistachio pebbles
& Mixed Berry Compote cont...
Pistachio Pebbles
100g Salted butter
125g Plain flour
90g Ground pistachio
2g Salt
50g Icing sugar
METHOD
1. Rub the butter into the dry ingredients 1. Spoon some of the berry compote into While the term ganache most often applies
to produce large firm crumbs.
2. Spread the crumb pieces evenly onto
a baking tray & bake at 160C until pistachio pebbles & then scoop the while stirring, starting from the centre,
lightly coloured. (Approximately
6 minutes).
3. Once cooled store the crumb in an
air tight container until required.
Mixed Berry Compote
18g Corn flour
60g Lemon juice (freshly squeezed)
180g Raspberries (fresh or frozen)
180g Strawberries (fresh or frozen)
180g Blueberries (fresh or frozen)
30g Icing sugar
1 Vanilla pod (split & scraped)
METHOD
1. Prepare a slurry with the lemon juice
& corn flour.
2. Bring the berries, sugar & vanilla to is an emulsion and for the professional,
a simmer & simmer for 2-3 minutes.
3. Remove the vanilla pod before stirring what makes the ganache emulsion separate
in the corn flour slurry into the berries or split.
& then bring the mixture back to the
boil to thicken & cook out the corn flour.
4. Place the compote into a clean bowl
& place some cling film over the top to
prevent a skin forming while cooling.
NOTE: Once cooled refrigerate for at
least 2-3 hours before using.
28
White Chocolate Shards
1. Drop a quantity of melted NESTL a number of ways.
Snowcap Compound Chocolate onto Warm the ganache to 32C, then stir the
an acetate sheet & drag a comb scraper Ganache has a creamy, smooth texture that
through the chocolate to produce shards.
2. Allow the chocolate to set before
removing & garnishing the ice-cream.
ASSEMBLY
the base of each glass.
2. Top the compote with some of the baked liquid ingredients can be used to make it.
churned ice-cream on top.
3. Garnish with the chocolate wafer
nests & chocolate shards.
GANACHE
Ganache is a classic confectionery application: ganache. This can either be in the cream
it contains only a few ingredients, requires being used or the fat content in the chocolate.
minimal processing, and can be flavoured in
How to repair a separated ganache:
has a melt-in-the mouth consistency. ganache to re-emulsify it.
If this step fails to repair the split ganache,
It can be used in many different applications
it is too high in fat content and will require
such as coating cakes, fillings inside gateau
& tarts, chocolate truffles, chocolate centres, the addition of moisture to allow the fat
mousses etc. to disperse.
The extra moisture should be added once
to cream combined with chocolate, other the ganache has been re-warmed to 32C.
Add a minimum amount of warm liquid
It can be flavoured with infusions, liqueurs,
stir in small vigorous circles and continue
praline or nut based pastes or purees.
outwards until fully emulsified.
Infusing aromatics into the cream or
Several different options are useful in
liquid is an effective method for flavouring
repairing the ganache; these include syrups,
a ganache.
glucose & liqueurs.
For example infusing a spice like star anise
Cream is not a good choice as it contains a
into the cream by bringing it to the boil
high percentage of fat and will contribute
together, straining the star anise out of the
to the separation of the ganache.
cream then emulsifying the cream together
with the chocolate as per usual.
Although ganache is abundant throughout
both patisserie & confectionary, it is
a complex technique that requires
careful handling.
Making a ganache may be accomplished by
hand, with a spatula or whisk, or with an
immersion blender or even a food processor.
It is essential to understand that ganache
the most important thing to comprehend is
The most common fault of a ganache
separating is stirring the ganache at an
unstable temperature. If the ganache
ingredients drop below 30C during
processing it will separate the emulsion.
Another common reason for the ganache to
separate is when there is excess fat in the
29
 The main ingredients used
in ganache & their functions
CREAM:
Cream naturally plays a
significant role in ganache
formulation.
Cream is the major source
of water in a ganache
- without sufficient water, the fat cannot
disperse and the ganache separates.
Cream is the main source of butterfat in
ganache, together with the cocoa butter it
lowers the melting point of the chocolate
that is responsible for the melt in the
mouth quality of the ganache.
SWEETENERS:
Ganache can often contain some form
of sweetener.
The sweeteners most commonly used
in ganache are glucose syrups and
invert sugar.
By binding with the water
content it will lower the
water activity of the
ganache increasing the
shelf life.
Sweeteners also help contribute to the
smooth texture of ganache by preventing
recrystallisation of the sugar - over time,
as the ganache is stored, this sugar can
recrystallise resulting in a grainy texture.
30
CHOCOLATE:
As chocolate is the main component of
ganache recipes, it is no surprise that
the chocolate used has an immense
influence on the flavour and texture
of the finished product.
A basic recipe ratio of usage of chocolate
in ganache recipes are as follows:
Dark Chocolate:
2 parts chocolate:
1 part cream.
Milk & White Chocolate:
2.5 parts chocolate: 1 part cream.
These ratios can vary depending on
the application for the ganache.
BUTTER:
Butter is often added to a ganache recipe.
It lowers the melting point of the
ganache which can affect the mouth
feel of the ganache.
Adding butter depends on the
fat percentage in the cream
or chocolate and if a liquid
flavouring has been used, the theory of
adding butter with a liquid flavouring is to
replace the butterfat that would have been
present in the cream.
When adding butter into a ganache recipe
you are required to soften it and stir
it into the emulsified ganache. If the butter
is added when the ganache is too hot this
can cause the ganache to separate.
STEP BY STEP GANACHE GLOSSARY
A. Partially melt the chocolate either over SABAYON:
a bain-marie or a microwave. This is where eggs are whisked & aerated
Heat the cream (for cream based to form a stable foam.
ganache) or puree (for puree based
ganache) to almost boiling DOCK PASTRY:
point and pour it over partially To prick pastry to allow steam to escape;
melted chocolate. this can be done with a fork or the tip
B. Using either a spatula, whisk or of a knife.
immersion blender, begin to emulsify the CHANTILLY CREAM:
chocolate & cream - keep mixing in tight
circles initially. Whisked & aerated fresh cream flavoured
with vanilla & sugar
C. Mix the ingredients in a circular motion
gradually widening the circular motion Mille feuille:
to incorporate more of the mixture. Literally translates to Thousand sheet
D. When you have reached the edge of the Traditionally, a mille feuille is made up of
bowl the chocolate should be entirely three layers of puff pastry alternating with
melted and all of the ingredients should two layers of pastry cream.
have emulsified and combined into a
shiny ganache.
COFFEE CREMEUX:
Cremeux literally translates to creamy
In essence these are preparations where an
anglaise has an added flavouring. Cremeux
differ from mousses and lacks the aerated
structure typical of a mousse.
GLACAGE:
Literally translates to frosting. This is a
glaze that is used to coat mousses with a
shiny appearance.
SABLAGE:
Literally translates to sand blasting
Sablages are caramelised or crystalised
Cream based ganache coated nuts.
AMARETTO:
A sweet, almond flavored, Italian liqueur.
FEUILLETINE:
Crispy wafer-flakes that add a textural
element to desserts.
INVERT SUGAR:
This is a syrup used to control
crystallisation and create a smoother
mouth feel & longer shelf life.
Puree based ganache
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