serves
6
prep
10 minutes
cook
10 minutes
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Mid
level
Stream free On Demand
Ordinary To Extraordinary
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
Chocolate ganache
- 400 g dark chocolate (53% couverture)
- 350 g water
Orange oil
- 50 ml extra virgin olive oil
- 1 orange, zested
Spice mix
- 50 g coriander seeds
- 30 g black peppercorns
- 40 g cardamom seeds
- 1 cinnamon quill
- 1 star anise
- 15 g sugar
To serve
- 6 g sea salt
Marinating time: 1-2 days
Chilling time: 2-3 hours
Instructions
- For the ganache, place the chocolate in a stainless-steel bowl. Bring water to the boil, then pour directly onto chocolate and stir until chocolate melts and emulsifies. Cool to 35˚C then whisk in a stand mixer fitted with the whisk attachment until the temperature drops to 25˚C. Refrigerate for approximately 2 hours.
- For the orange oil, combine the olive oil with the orange zest in a stainless-steel bowl and set aside. Allow to infuse for 1-2 days before using.
- For the spice mix, roast the spices on a baking tray in oven at 170˚C for 8 minutes. Grind spices in a coffee grinder. Add the sugar and pass through a fine sieve.
- To serve, place a scoop of ganache into a bowl. Drizzle with 1 tablespoon of orange oil. Finish with a sprinkle of sea salt and the spice mix.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ordinary To Extraordinary
