Recipe – Callebaut Chocolate Hero – Darren Purchese
Burch & Purchese Sweet Studio
*Recipe extracted from ‘Lamingtons & Lemon Tart’ published by Hardie Grant/Title Image credit: Patricia Niven
Dark Chocolate & Orange Set Creams – Serves 4 – 6
Callebaut Dark chocolate & orange set cream
Candied orange zest
Dark Chocolate & Orange Set Creams
50ml Cointreau (optional) or warm water
1 Orange, fine zest **
4 Egg yolks
80g Callebaut Milk chocolate, chopped small
160g Callebaut Dark chocolate, chopped small
- Bring the cream, milk and freshly grated orange zests to a boil in a saucepan.
- Remove from the heat and leave to sit for 10 minutes to infuse.
- Bring back to a boil and again remove from the heat and reserve.
- In a mixing bowl whisk the eggs and egg yolks together.
- Pour one third of the hot milk/cream onto the eggs and mix well with a whisk.
- Pour this mixture back into the saucepan with the remaining milk/cream and mix well with a spatula or wooden spoon.
- Place the pan back onto a low heat and stir constantly. Cook the cream to 80∞C using a digital thermometer to accurately check the temperature. *
- Place both of the chocolates into a mixing bowl.
- Strain the hot custard through a sieve onto the chocolate. Mix well with a spatula or whisk until you have a smooth and shiny chocolate cream.
- Add the alcohol or water at this point and again mix in well.
- Pour the cream evenly into six dishes, I like to use wide shallow glass bowls but anything will do really.
- Place the dishes into a fridge for a minimum of two hours to set.
* If you don’t have a digital thermometer available then cook the custard until it lightly coats the back of the spatula.
** A microplane is the best tool to use for grating citrus zests, and I prefer to zest straight into the bowl or pan I need them in to capture all of the essential oils.
50g Muscovado sugar
50g Caster sugar
1 tblspn Dark treacle
100g Unsalted butter, room temperature
200g Plain flour
pinch Bicarbonate of soda
pinch Cinnamon, ground (optional)
pinch Nutmeg, ground (optional)
pinch Clove, ground (optional)
pinch Star Anise, ground (optional)
1 Orange, fine zest
2 Egg yolks
- as needed Demerera sugar or white sugar crystal
- Place the sugars, treacle and butter into a mixing machine bowl and attach the paddle. Mix on a low speed until you have a smooth paste, scrape down the insides of the bowl and the paddle to ensure there are no butter lumps and mix again for a further minute.
- Add the remaining ingredients into the bowl and mix again slowly until the ingredients are totally combined and you have even mixed dough.
- Remove the dough from the bowl and roll it out to a thickness of 2mm between two sheets of baking parchment.
- Place the dough into a fridge to chill and rest for a minimum of two hours before removing and peeling off the paper top and bottom.
- Place the dough onto a chopping board and quickly cut sticks approx. 10cm X 1cm.
- Place 12 sticks onto a baking tray lined with baking paper or a silicone mat and sprinkle them lightly with the demerera or white sugar.
- Bake in an oven preheated to 160∞C for 12 minutes or until cooked to golden brown.
- Place the remaining uncooked dough into the freezer for a later date.
Candied Orange Zest
100g Caster Sugar
- Peel the oranges with a speed peeler or sharp knife. Remove any excess bitter pith with a knife and rinse the zests in cold water for a minute.
- Finely slice the zest into strips and place the strips into a small saucepan of cold water. Heat the pan to boiling and drain off the water, refresh the strips in cold water and repeat this step two more times.
- After the strips have been blanched for three times add them to a clean small saucepan with the remaining ingredients and heat to a boil. Reduce the heat to the lowest setting and cook the strips low for 10 minutes. Remove from the heat and store the strips and syrup in the fridge until needed. *
* The strips will last up to two months covered in the fridge.
- Remove the creams from the fridge and serve with the muscovado sticks, orange segments, candied zest and pouring cream.
These pots could be caramelised on top as for crème brulee, just lightly dust caster sugar evenly over the surface of each cream. Caramelise briefly and evenly with a blowtorch, once cool you will have a hard sugar crust.
Switch orange for another citrus or spice, alternatively infuse the cream and milk with green tea or Earl grey.
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