1903

Recipe

Created by

Roger Fok - Chinese finalist at the World Chocolate Masters 2015, works at JW Marriott Hongkong

Chocolate Sablé

ingredients	preparation
200g butter 100g icing sugar 50g whole egg(s) 5g salt 100g almond powder 50g DCP-22EXBRU 320g pastry flour	Cream together butter and icing sugar, and add salt and eggs. Add flour, cocoa powder and almond powder. Mix into a paste. Leave to rest for an hour and roll out. Bake at 180°C for 12 minutes.

Walnut Dacquoise

ingredients	preparation
225g egg white 60g sugar 70g icing sugar 150zest fine orange zest 45g all-purpose flour 170g walnut flour	Safe for sugar, mix together all dry ingredients. Whip together egg whites and sugar, and combine with dry ingredients. Bake at 180°C for 15 minutes.

Kumquat Compote

ingredients	preparation
100g kumquats 8g butter 30g sugar 10g invert sugar 1g corn starch 80g Fruit'Purée Kumquat Capfruit	Cook together all ingredients for 3 minutes

Walnut and Chocolate Crémeux

ingredients	preparation
188g milk 188g cream 15g sugar 75g egg yolks 75g walnut paste 100g CHD-Q70SDO 70g CHM-P40GHA 7g gelatin leaves	Mix together and heat cream, milk, sugar and walnut paste. Add egg yolks. Pour half of mixture over chocolate and gelatine, and emulsify. Add other half of mixture and blend well. Pour into a tray and leave to coo

Mandarin Chocolate

ingredients	preparation
25g cream 225g CHD-Q70SDO 70g Fruit'Purée Kumquat Capfruit 55g whole egg(s)	Mix together and heat cream and Fruit'Purée Kumquat Capfruit. Mix melted chocolate and eggs, and emulsify. Mix together previous mixtures and pipe into chocolate tart. Bake at 150°C for 8 minutes.

Chocolate Puff

ingredients	preparation
75g Whole milk 50g butter 5g DCP-22EXBRU 80g whole egg(s) 55g all-purpose flour	Boil together butter, water and sugar in large saucepan. Add flour and salt. Beat into smooth paste. Beat eggs in gradually and pipe into silicone mould. Bake at 180°C for 12 minutes.

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