This recipe is inspired by a component commonly used by Heston in his various recipes, such as his Tiramisu recipe. It has a beautiful crumbly and crunchy texture and a sweet and roasty chocolate flavour. Using dark chocolate, it resembles a soil and can work well for a nature themed dessert. It works great as a crumb for a plated dessert to go under a rocher of ice cream or a quenelle of cremeux (though honestly i could eat spoonfuls of this stuff on its own).
This recipe has fairly simple and accessible ingredients and doesn’t require much fancy equipment. In this recipe, we’ve used dark chocolate but you can use any chocolate that you like. Ive tried using four types of chocolate (white, milk, dark and caramelised white) all at once and it tasted great. There is quite a lot of sugar in this recipe so bear that in mind when planning a plated dessert. You can use darker chocolate to offset the sweetness.
When reading the method, you might notice that it goes against your intuition and that it violates a lot of the principles we're taught about chocolate and sugar-work. Normally you shouldn't mix water with chocolate, heat it directly in the pan or agitate syrup (to avoid crystallisation) but we are doing all of those things! The chocolate undergoes a magical transformation within 10 seconds and you'll have crumbly and roasty crystallised chocolate. It's a fairly foolproof recipe and a great easy and quick component to add to your dessert repertoire.
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Choc Soil
180g Water
480g Caster
220g Dark 85% dark
Method
prepare ingredients, pastry brush, ramekin of water, clean thermometer, wooden spoon & suitable pan
Prepare a silicone mat or sheet of baking paper which we will use to cool the soil
Boil the water and caster sugar together over medium heat in a pan to make a syrup. (Tip: use a pastry brush and a ramekin of water to brush down edges to prevent crystallisation around pan)
CAREFULLY swirl the pan to combine and allow even boiling
Once the syrup reaches 135°C (or begins to colour at the edges), immediately add all the chocolate in at once and stir quickly with a wooden spoon. Make sure you stir all the way to the edges of the pan as that’s where the sugar will like to clump up. use your wooden spoon to break up any large clumps work quickly as In about 10 seconds the chocolate will transform into soil!
Immediately pour the soil out onto the prepared silicone mat and baking paper. Allow to cool completely.
store in a 2ltr tub and label and date
Gareth Rixon
Chocolate soil
This recipe is inspired by a component commonly used by Heston in his various recipes, such as his Tiramisu recipe. It has a beautiful crumbly and crunchy texture and a sweet and roasty chocolate flavour. Using dark chocolate, it resembles a soil and can work well for a nature themed dessert. It works great as a crumb for a plated dessert to go under a rocher of ice cream or a quenelle of cremeux (though honestly i could eat spoonfuls of this stuff on its own).
This recipe has fairly simple and accessible ingredients and doesn’t require much fancy equipment. In this recipe, we’ve used dark chocolate but you can use any chocolate that you like. Ive tried using four types of chocolate (white, milk, dark and caramelised white) all at once and it tasted great. There is quite a lot of sugar in this recipe so bear that in mind when planning a plated dessert. You can use darker chocolate to offset the sweetness.
When reading the method, you might notice that it goes against your intuition and that it violates a lot of the principles we're taught about chocolate and sugar-work. Normally you shouldn't mix water with chocolate, heat it directly in the pan or agitate syrup (to avoid crystallisation) but we are doing all of those things! The chocolate undergoes a magical transformation within 10 seconds and you'll have crumbly and roasty crystallised chocolate. It's a fairly foolproof recipe and a great easy and quick component to add to your dessert repertoire.
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