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The Sweet Spot Demonstration

The Sweet Spot Demonstration

18 June 2019

Recipies by Monsieur Truffe Master Chocolatier Samantha Bakker

Chef Samantha Bakker will be demonstrating these wonderful dessert creations at Foodservice Australia 2019 held over 23rd to 25th June 2019 at Melboune Exhibition Centre.
The Sweet Spot is a demonstration stage within the trade fair.
For more about Foodservice Australia 2019 see more details.

You may prefer to read these recipes via our print friendly version


Prickly Affair

PricklyAffair01a PricklyAffair02a

Dark Chocolate Soil

Crystallised Chocolate

  • 200g sugar
  • 50g water
  • 100g 55% CT Noir Selection

Method:
In a pot, bring the sugar and water to the boil and continue cooking until 135 degrees C.
Remove from the heat and rapidly stir through the chocolate until the mix crystallizes.
Put out onto a tray lined with a silicon mat to cool down.
For the soil • 100g cacao powder • 300g crystallized chocolate • Oil s/q for wet look

Method:
Gently combine all the ingredients in a bowl.
For a wet soil look fold through a small amount of canola oil.

Tequila & Lemon caramel

  • 100g sugar
  • 50g (50/50) tequila and lemon juice
  • 25g cream
  • 1 tsp. butter

Method:
Heat the sugar until you obtain a caramel with the desired colour.
Deglaze the caramel with the citrus mixture and the cream.
Mix in the butter.

Lemon fluid gel

  • 50g lemon juice
  • 18g sugar
  • 18g water
  • 2g agar agar
  • Lemon extract
  • Agave simple syrup s/q

Method:
Mix all the first 4 ingredients and bring to the boil.
Pour into a wide tray and leave to set in the fridge.
Blend into a smooth gel and season with a dash of lemon extract. Add some agave syrup if necessary.

Agave and Milk Chocolate Sponge

  • 3 eggs
  • 70g agave syrup * 20g buckwheat flour * 105g milk chocolate

Method:
Gently melt the chocolate.
Add the eggs and syrup.
Add the flour.
Whisk with energy ensuring no lumps.
Sieve the mixture into the ISI cream gun and charge the gun with 2 gas canisters.
Shake and expel into disposable cups about half full.
Microwave the sponge for 1 minute on High.
Let it cool down before unmolding.

Coconut and Chipotle chilli Cremeux

  • 200g coconut cream
  • 100g agave
  • 3g agar agar
  • 25g water
  • ¼ tsp. chipotle chili
  • 100g white chocolate

Method:
Mix everything and bring to the boil

Pour the cream over the chocolate.
Homogenise with the stick blender.
Pour out on a tray.
Leave to set.

Coconut Macaroon

  • 125g egg whites (room temperature)
  • 100g sugar
  • 200g shredded coconut

Method:
In a stand mixer, on medium, whip the egg whites until they are frothy.
Steady add the sugar. After you added the sugar, place the stand mixer and whip until the sugar is fully mixed.
Add the coconut.
Spread the macaroon on a mat and cook for 15 minutes at 180 degrees C.


Devil’s Garden

DevilsGarden04a DevilsGarden03a

Dark Chocolate Soil

Crystallised Chocolate

  • 200g sugar
  • 50g water
  • 100g 55% CT Noir Selection

Method:
In a pot, bring the sugar and water to the boil and continue cooking until 135 degrees C.
Remove from the heat and rapidly stir through the chocolate until the mix crystallizes.
Put out onto a tray lined with a silicon mat to cool down.

For the soil

  • 100g cacao powder
  • 300g crystallized chocolate
  • Oil s/q for wet look

Method:
Gently combine all the ingredients in a bowl.
For a wet soil look fold through a small amount of canola oil.

Mezcal & Lemon caramel

  • 200g sugar
  • 1tsp mezcal
  • 1tbsp lemon extract
  • 200g cream

Method:
Heat the sugar until you obtain a caramel with the desired colour.
Deglaze the caramel with the cream.
Mix in the mezcal and lemon extract.

Agave and White Chocolate Sponge

  • 3 eggs
  • 1 yolk
  • 70g agave syrup
  • 20g plain flour
  • 105g white chocolate

Method:
Gently melt the chocolate.
Add the eggs and syrup.
Add the flour.
Whisk with energy ensuring no lumps.
Sieve the mixture into the ISI cream gun and charge the gun with 2 gas canisters.
Shake and expel into disposable cups about half full.
Microwave the sponge for 1 minute on High.
Let it cool down before unmolding.

Cynar Caviar

  • 50g Cynar syrup (50/50, cynar – simple syrup)
  • 2g agar agar

Method:
Put canola oil in the fridge. Reserve.
Mix all the ingredients and bring to the boil.
Pour the mixture into a syringe.
Make drops in the cool oil and let them set before using them.

Strawberry Cloud

  • 150g strawberry puree
  • 50g sugar
  • 2g lecithin
  • 100g apple juice
  • 1g agar agar
  • 1 tsp chipotle chilli

Method:
In a pot, bring the strawberry puree and the sugar to the boil.
Using a stick blender combine the lecithin. Reserve.
In a pot bring to the boil the apple juice with the agar agar.
Combine both preparations.
Put the mixture into the ISI cream gun and charge with 2 gas canisters.
Shake and expel into a container.

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