Nuts for chocolate and whisky

Ingredients

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Ingredients For the Hot Chocolate Foam

  • g whole milk
  • g double cream
  • g Republica del Cacao Ecuador and Peru 70%
  • g deZaan Crimson red cocoa powder
  • g Sosa proespuma hot
  • ml Grandes Distilleries Peureux Glen Turner Scotch whisky
  • g hazelnuts

For the Hazelnut and Coffee microwave sponge

  • g water
  • g Sosa albuwhip
  • g soft flour
  • g deZaan Carbon black cocoa powder
  • g Sosa roasted hazelnut paste
  • g Norohy Madagascan vanilla bean paste
  • g salt
  • g sugar

For the Pistachio Shortbread crumb

  • g butter
  • g plain flour
  •   1 tsp lemon zest
  •   2 drops of lemon essence
  • g caster sugar
  • g icing sugar
  •   Handful of pistachio nuts, chopped
  •   Handful of poppy seeds

For the Chocolate Soil

  • g Belcolade dark chocolate 60%
  •   Sosa maltosec

For the Honeycomb Ice Cream

  • g Shoebury Confectionery honeycomb mini chunks, bashed with a rolling pin into small chunks

For the ice cream machine

  • g double cream
  • g whole milk
  • g caster sugar
  •   3 large egg yolks
  • g Norohy vanilla paste

Method

  • 1

    Step 1

    For the Hot Chocolate Foam: Heat the milk, cocoa powder and cream to 70°C. Blend in the proespuma hot.
  • 2

    Step 2

    Melt the coverture and mix in well with the elaboration. Place the mixture into a siphon gun with two charges.
  • 3

    Step 3

    Sit in a water bath at 65°C for 10 minutes.
  • 4

    Step 4

    Serve. Toast the hazelnuts and crush before placing on the top of the foam.
  • 5

    Step 5

    For the Hazelnut and coffee microwave sponge: Mix the water and the albuwhip and blend. Add the flour, cocoa powder, salt, sugar, hazelnut puree and vanilla paste. Blend again.
  • 6

    Step 6

    Strain the mixture. Pour the resulting dough in a cream siphon with two charges.
  • 7

    Step 7

    Aside, make two incisions in the base of some cardboard cups. Half-fill the cardboard cups with the foam.
  • 8

    Step 8

    Microwave on high for 30 seconds. Let cool upside-down on a rack. Unmould when cold.
  • 9

    Step 9

    For the pistachio shortbread crumb:
  • 10

    Step 10

    Pre-heat the oven to 150°C.
  • 11

    Step 11

    Mix the butter and sugar until light and fluffy and then add your lemon zest and combine. Sift the flour and, using your hands, bring the mixture together to create a dough, sprinkling in a small handful of poppy seeds as you combine for texture.
  • 12

    Step 12

    Lightly flour a surface and roll the dough out evenly until around 5mm in thickness. Take a cookie cutter of choice and create your cookies, lining them onto a greased baking tray.
  • 13

    Step 13

    Finally, sprinkle with sugar and bake for around 12-15 minutes. Once cooked, allow to cool for a further 10 minutes.
  • 14

    Step 14

    Sift the icing sugar into a mixing bowl and stir in enough water to create a smooth mixture. Dip one half of each cookie into the icing and leave to set for a couple of minutes before sprinkling with pistachio chunks and a light dusting of caster sugar.
  • 15

    Step 15

    For the chocolate soil: Mix in the maltosec spoon by spoon until a crumble type texture is achieved and set aside until serving.
  • 16

    Step 16

    For the Honeycomb Ice Cream: Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
  • 17

    Step 17

    Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of a wooden spoon. Leave to cool.
  • 18

    Step 18

    Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid.
  • 19

    Step 19

    Assembly: Find a vessel that suits your dish and place the hot foam into this. Place the crumb around this before dressing with the sponge pieces, Grandes Distilleries Peureux Griottines in Kirsch and serve with a rocher of honeycomb ice cream.

Ingredients

  • 400 g whole milk
  • 100 g double cream
  • 150 g Republica del Cacao Ecuador and Peru 70%
  • 20 g deZaan Crimson red cocoa powder
  • 25 g Sosa proespuma hot
  • 15 ml Grandes Distilleries Peureux Glen Turner Scotch whisky
  • 20 g hazelnuts
  • 180 g water
  • 18 g Sosa albuwhip
  • 30 g soft flour
  • 20 g deZaan Carbon black cocoa powder
  • 80 g Sosa roasted hazelnut paste
  • 3 g Norohy Madagascan vanilla bean paste
  • 1 g salt
  • 30 g sugar
  • 125 g butter
  • 180 g plain flour
  • 1 tsp lemon zest
  • 2 drops of lemon essence
  • 65 g caster sugar
  • 200 g icing sugar
  • Handful of pistachio nuts, chopped
  • Handful of poppy seeds
  • 200 g Belcolade dark chocolate 60%
  • Sosa maltosec
  • 100 g Shoebury Confectionery honeycomb mini chunks, bashed with a rolling pin into small chunks
  • 300 g double cream
  • 300 g whole milk
  • 100 g caster sugar
  • 3 large egg yolks
  • 5 g Norohy vanilla paste