Chocolate Helipops

Recipe

Created by

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

Tonka Bean Chocolate Ice Cream

ingredients	preparation
600g milk 40g Tonka beans 150g cream 60g invert sugar 188g CHD-P65ALTOBIO 37g neutral ice cream base 27g skimmed milk powder 37g atomised glucose	Heat together cream, milk and invert sugar. Pour over chocolate and emulsify. Mix in milk powder, glucose powder and neutral ice cream base. Pour into Pacojet container and store in freezer for 4 hours.

Soft Peru Ganache

ingredients	preparation
150g cream 110g CHD-P65ALTOBIO 25g butter 15g glucose	Heat together cream and glucose. Pour over chocolate and emulsify. Mix in soft butter and pipe into lollipop stick.

Chinese Crêpe

ingredients	preparation
45g butter 63g sugar 90g whole egg(s) 3g DCP-22EXBRU 1beans(s) vanilla bean 2g salt 33g all-purpose flour	Cream together butter and all dry ingredients. Add eggs and mix into batter. Leave to rest for one hour. Pan-fry at 170°C and roll out.

Oatmeal Streusel

ingredients	preparation
25g oatmeal 15g brown sugar 25g butter 0.5g salt 25g all-purpose flour	Cream together butter and sugar. Add salt, flour and oatmeal, and mix into paste. Bake at 170°C for 12 minutes.

Vanilla Tuile

ingredients	preparation
25g butter 25g icing sugar 19g egg white 1g vanilla bean pulp 23g all-purpose flour	Cream together butter and all dry ingredients. Add egg whites and mix into batter. Leave to rest for one hour and bake at 170°C for 8 minutes.

Salted Caramel Butter

ingredients	preparation
50g cream 45g glucose 45g sugar 1g salt 37g butter 45g milk	Make a caramel with cream, sugar, glucose, salt and butter. Add milk to cool down and pour into piping bag.

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