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Recipe in 7 steps

Pumpkin and black sesame seed praliné

Caster sugar 125g 36.1 %
Water 30g 8.6 %
Fleur de sel 1g 0.2 %
Black sesame seeds 75g 21.6 %
Pumpkin seeds 115g 33.2 %
Total 346g 100%

Toast the pumpkin and black sesame seeds for 15 mins at 160°C.

Use a sugar thermometer to heat the sugar and water to 116°C.

Add the toasted seeds and caramelise. Pour and leave to cool on a silicone mat.

Put half the mixture in the food processor to make the praline.

The other half will be used to add crunch to the dessert.

Duarta 70% chocolate crémeux

Whole milk 113g 12.7 %
Whipping cream 340g 38.3 %
Egg yolks 93g 10.4 %
Caster sugar 60g 6.7 %
Dark chocolate DUARTA 70% ORGANIC 280g 31.6 %
Total 886g 100%

Make a custard using milk, cream, yolks and sugar.

Pour onto chopped chocolate then use a hand blender to achieve a smooth emulsion.

Put to one side and leave to set in the fridge for 12 hours.

Duarta 70% chocolate ganache

Whipping cream 225g 23.8 %
Glucose syrup 25g 2.6 %
Invert sugar 25g 2.6 %
Dark chocolate DUARTA 70% ORGANIC 197g 20.8 %
Whipping cream 472g 50.0 %
Total 944g 100%

Bring 225g of cream, glucose syrup and invert sugar to the boil.

Pour the boiling liquid onto chopped Duarta chocolate. Blend.

Add 472g of cold cream.

Blend again.

Put to one side and leave to set in the fridge for 12 hours.

Whip the ganache into a frosting.

Pour into a piping bag with a star nozzle ready for service.

Sorrel pesto

Sorrel 266g 44.0 %
Olive oil 186g 30.7 %
Lemon zest 2g 0.3 %
Strained lemon juice 66g 10.9 %
Icing sugar 18g 2.9 %
Ground almonds 66g 10.9 %
Total 604g 100%

Put all the ingredients into the blender.

Pour into a pipette ready for service.

Wafer curl

Caster sugar 332g 33.4 %
Eggs 166g 16.7 %
Flour 122g 12.2 %
COCOA POWDER 22/24% 36g 3.6 %
Salt 6g 0.6 %
Butter 166g 16.7 %
Whole milk 166g 16.7 %
Total 994g 100%

Whisk eggs and caster sugar in the mixer until the pale and frothy.

Add sifted flour, cocoa and salt then whole milk and butter melted at 45°C.

Use a hand mixer to blend then refrigerate for at least 12 hours.

Spread thinly on a silicone mat and bake at 180°C for around 8 mins.

Use a ruler to slice 10cm strips 3.5cm wide then roll them into curls.

Duarta chocolate brownie - Recipe for a 30x45 frame

Eggs 640g 20.3 %
Caster sugar 800g 25.4 %
Butter 800g 25.4 %
Dark chocolate DUARTA 70% ORGANIC 400g 12.7 %
Pure cocoa mass 100g 3.1 %
Flour 400g 12.7 %
Total 3140g 100%

Melt butter, chocolate and cocoa paste at 45°C.

Whisk eggs and caster sugar.

Add to the mixture then finish with the sifted cocoa and flour.

Pour the mixture into a frame on a silicone mat and bake at 170°C for 20-25 minutes.

Leave to cool, freeze then cut into 1cm cubes.

Sorrel sorbet / Greek yoghurt

Water 175g 22.9 %
Invert sugar 25g 3.2 %
Caster sugar 50g 6.5 %
Spray-dried glucose 22g 2.8 %
Super neutrose 3g 0.3 %
Greek yoghurt 250g 32.7 %
Strained lemon juice 22g 2.8 %
Spinach leaves 175g 22.9 %
Dill 7g 0.9 %
Sorrel (1 bunch) 35g 4.5 %
Total 764g 100%

Heat water and invert sugar to 40°C. Add the spray-dried glucose, super neutrose and caster sugar mixture.

Heat to 85°C and leave to cool. Blend the cold syrup, herbs, lemon juice and Greek yoghurt until smooth.

Pour into a pacotiser bowl. Freeze.

Pacotise when serving.

Final assembly

Position an 11cm ring off-centre on the plate.

Dot different sizes of crémeux and Duarta chocolate ganache onto the plate.

Position 5 wafer curls.

Pipe sorrel pesto and seed praline into the gaps.

Garnish with brownie cubes and nougatine shards.

Finish with red-veined sorrel leaves and a sorbet quenelle.