For this recipe you will need a sugar thermometer, silicon cupcake/muffin tray (with a cup diameter of roughly 7cm x 3cm deep) and an A4 acetate sheet.
500g/1lb 2oz white chocolate, broken into pieces
500g/1lb 2oz dark chocolate, broken into pieces
For the sea salt caramel, put the cream and vanilla seeds into a pan and gently bring to a simmer. Remove from the heat and leave to infuse for 20 minutes.
Put another pan on a medium heat and add half the caster sugar and all of the glucose. Simmer until the sugar has dissolved, then add the remaining caster sugar and all of the golden caster sugar. Allow the sugar to dissolve again before adding the muscovado sugar. Once all the sugar has dissolved, add the vanilla infused cream then gradually whisk in the butter and salt. Leave to cool a little. Meanwhile, chop the black olives very finely (a fine brunoise). Pour the caramel into a food processor, add the black olive brunoise and blend until incorporated. Leave overnight to infuse.
For the white chocolate ribbon, melt 300g of the white chocolate in a bowl set over a pan of hot water. Do not allow the bottom of the bowl to touch the water. Melt until the white chocolate reaches 40C/104F (use a sugar thermometer for this) then add the remaining 200g white chocolate and remove the bowl from the pan of water until the temperature drops to 25C/77F. Return the bowl over the pan of hot water, and increase the temperature to 32C/90F. Pour the melted chocolate onto an A4 sheet of acetate and spread evenly with a palette knife until roughly 1mm thick. After a minute or two the chocolate will start to set but still be pliable, at this point use a sharp knife to cut out wavy strips (these will form the ribbon sat at the top of the medal). Chill until completely set.
Use the same method to melt the dark chocolate. Use the melted dark chocolate to coat four of cupcake or muffin tray cups: pour some melted chocolate into the cup and swirl it round to coat, immediately pouring any excess back into the bowl so that there is only a thin layer of chocolate left in the muffin cup. Chill for approximately 5 minutes. Keep the remaining chocolate warm as this will be needed later.
For the coffee and mascarpone mousse, place the sugar and 50ml/2fl oz water into a saucepan and heat to 121C/250F (use a sugar thermometer to measure). Meanwhile, whisk the egg yolks together in a large bowl. Once the sugar mixture is up to temperature, slowly add it to the egg mix. Continue whisking until the mix has doubled in size and cooled. In a separate bowl, whisk the cream until it forms soft ribbons when the whisk is lifted. Gently fold the mascarpone into the sugar and egg mix, followed by the gelatine and coffee. Fold in the whipped cream and, once everything is incorporated, place into a piping bag and chill in the fridge.
For the spiced biscuit, preheat the oven to 170C/325F/Gas 3. Mix all the ingredients together in a mixing bowl until completely incorporated. On a sheet of greaseproof paper roll out the dough to about 3mm/1/8in thickness. Place the onto a baking tray and bake for about 8 minutes, or until golden. Remove from the oven and, while the dough is still warm, cut out discs using a pastry cutter that is slightly smaller than the diameter of the cupcake/muffin tray cups. You will only need four biscuits (one for each ‘medal’) - any surplus can be stored in an airtight container and eaten separately.
For the grue tuiles, preheat the oven to 190C/375F/Gas 5, put everything, except the cocoa nibs, into a saucepan and heat to 90C/194F (use a sugar thermometer to measure). Remove from the heat, stir through the cocoa nibs and pour onto a sheet of greaseproof paper. Place another sheet of greaseproof paper on top and roll out as thinly as possible before removing the top layer of greaseproof paper. Carefully place on a baking tray and bake in oven for a few minutes checking regularly until the mixture darkens and begins to crisp. Remove from the oven and cool until the mixture is safe to handle, but still pliable, before cutting out discs with the same cutter used for the spiced biscuit. Put aside to cool completely and set.
To make the medals, spoon the caramel into the chocolate-covered moulds until approximately a third full and leave to settle for a few minutes. Pipe the coffee and mascarpone mousse over the top of the caramel until approximately two-thirds full, before placing the biscuit and grue tuille on top.
Check the dark chocolate reserved earlier to make sure it’s still pliable, if not, reheat in a bowl over hot water until workable. Smear the chocolate over the top of the grue tuile with a palette knife until the moulds are filled, then smooth the surface and scrape off any excess. Chill for 20 minutes or until the chocolate is firm.
To serve, carefully remove the chocolate medals from the moulds and place a white chocolate ribbon on a small wooden board and place the chocolate medal at the end.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.