By Veronica Zahra, Executive Chef- Jacob’s Creek Heritage Vineyard
250g good quality dark chocolate
1/2 cup cream
1 cup castor sugar
Water to dampen the sugar
1/2 cup thickened cream
1 cup flaked almonds (toast in oven to a golden colour)
1 cup sugar
Enough water to dampen the sugar
TO MAKE GANACHE
Chop the chocolate into very small pieces. Place the cream into a saucepan and bring to the boil. Once the cream has boiled pour into the cream and stir quickly so the chocolate melts. Stir until all is combined
Place in a container to cool completely and set.
TO MAKE CARAMEL SAUCE
Place the sugar into a saucepan over a low heat stirring until the sugar has dissolved. Allow the sugar to cook and caramelise to a golden colour. Pour the cream into the caramelised sugar stirring all the time, the mixture will bubble up cook for 1 minute.
Pour into a container to cool.
TO MAKE CROQUANT
Put the sugar into a small saucepan with the water stir until the sugar has dissolved. Cook until the sugar has caramelised to a dark golden colour. When the sugar has caramelised quickly pour just enough caramel over the toasted flaked almonds. Stir gently so the almonds are only just coated with the caramel. Place the mixture between two pieces baking paper and working quickly ‘push’ the mixture with a wooden spoon to flatten. Once flattened roll with a rolling pin to a thin biscuit.
While still warm cut the biscuit into rounds with a biscuit cutter then allow to cool completely.
TO PLATE /
Spoon a small amount of the caramel sauce onto the plate, place the croquant on the top, then quenelle the chocolate ganache. Garnish with a sprig of fresh mint or top with a small piece of the croquant.
***Croquant translates to crisp