2am Dessert Blog » Chocolate

Elle Magazine Photoshoot Part 4

admin — Tue, 15 Dec 2009 19:45:34 +0000

Finally, the last shot was more glamorous.
We created basil and Kyoho Macarons with yoghurt sauce.

Japanese Grape Macaron

Japanese Grape White chocolate Mousse
30g milk
30g cream
12g Japanese grape puree
80g white chocolate
130g whipped cream
1) Melt white chocolate. Incorporate white chocolate with basil puree
2) Incorporate the 2 mixtures together. Refrigerate.

Cassis Macaron
50g egg whites
38g sugar
violet colouring
45g almond powder
60g icing sugar

4g Cassis puree
1) Sift almond powder with icing sugar
2) Whisk the whites and sugar until stiff peaks
3) Add colouring lightly
4) Fold in almond powder mixture to the whites lightly
5) Fold in cassis puree lightly
6) Pipe the macarons on a tray and let it dry for half an hour at room temperature
7) Bake in the oven at 150 degrees

Elle Magazine Photoshoot Part 2

admin — Fri, 11 Dec 2009 13:11:12 +0000

The second dessert was more sparkly. It was shot with a Swarovski necklace.
I was going for the delicate yet refine look with bronze and crystals in the dessert. Was afraid it might have been a little overdone but the final photo turned out neat.

Valrhona Chocolate Bricks
200g 72% Valrhona chocolate
255g cream
140g Egg whites
2 charges

1) Heat cream in a pot. Pour over chocolate
2) Add whites. Blend the mixture
3) Sieve mixture
4) Pour into a siphon. Charge with 2 creamers

Garnish:
Chocolate shells, isomalt, blood orange

Cadbury Cooking Class Part 2

admin — Wed, 02 Dec 2009 23:12:33 +0000

There are 120 cases a year of children below the age of 12 diagnosed with cancer.
It really saddens us to see them going through so much at such an innocent age.
Hopefully this cooking class could be a yearly affair

The class lasted 3 hours and we managed to do a flourless cake, chocolate mousse and chocolate truffles.

Cadbury Milk Chocolate Truffles

150ml water
1000g chocolate
100g butter

1) melt the chocolate and add in water
2) add butter and incorporate.
3) let it cool until piping consistency and pipe into balls.
4) chill the chocolate until It is firm to roll on hands
5) chill once more and shape it again for a rounder shape.
6) dust with cocoa powder.

Cadbury Chocolate Cooking Class

admin — Mon, 30 Nov 2009 20:35:34 +0000

We recently conducted a cooking class for 20 children from the Children’s Cancer Society.
This is one of the most meaningful events we have done this year and my chef and I thoroughly enjoyed it.
We made Chocolate Mousse and the kids loved it. Heres what we used.

Cadbury Chocolate Mousse

700g Cadbury chocolate
80g yolks
50g sugar
250ml cream
250ml milk
1000ml whipped cream

Chocolate Spheres

admin — Fri, 27 Nov 2009 19:33:09 +0000

We got some balloons for an event and decided to find out what would happen if we dipped them in tempered chocolate. We wanted to to see what kind of effect it would have.

Verdict: It was shiny but the dipping leaves a tail at the end when you leave the chocolate shells to dry.
We used it as décor for the tartlets.