These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. Mint chocolate parfait ·4 egg yolks ·90g icing sugar ·4 egg whites ·90g icing sugar ·1 lt double cream ·5-10 drops peppermint oil ·50g grated dark 70% chocolate Delice Feuilletine ·250g praline paste ·125g dark chocolate 64% ·62g feuilletine Mint ganaches ·500g white chocolate, chopped ·250ml double cream ·10 stalks of chocolate mint Dark ganache ·250ml double cream ·400g Manjari Valrona chocolate Gastrique ·200g glucose ·50ml water ·100g sugar ·70g of wine vinegar Mint Oil ·1 bunch of mint ·250 – 300ml vegetable oil.
Mint chocolate parfait 1.Whisk the egg yolks and 90g of powdered sugar to the ribbon stage, until it is thick and pale. 2.Semi whip the cream and keep chilled. 3.Whisk the egg whites and 90g of powdered sugar to a firm meringue. 4.Add the grated chocolate and peppermint oil to the whisked egg yolk mix. Mix well. 5.Gently fold in the egg whites and the semi whipped cream. 6.Spoon onto a sheet pan lined with parchment paper and level. Freeze for 8hrs. Cut into squares once frozen. Delice Feuilletine Melt the chocolate over a water bath. Mix well with the praline paste and the feuilletine. Spread thinly on a sheet pan lined with parchment paper. Chill well. Mint ganaches Boil the cream and infuse with the mint. Leave for 10 minutes and boil the mint and cream again. Strain. Pour directly onto the chopped chocolate. Mix well. Pour over the chilled feuilletine and level with a spatular. Chill. Dark ganache Repeat the above process using the ingredients for the white ganache. Pour over dark ganache and level. Chill the delice for 2hrs. Cut into oblongs once set. Gastrique Boil all the ingredients together until it reaches a medium syrup. Mint Oil Blanch the mint and strain through a piece of muslin. Twist the muslin until the mint is squeezed dry. Place the mint in a vita prep or blender and blend with half of the oil for approx. 5 minutes. Gradually add more oil to the mint until it reaches a thick puree consistency. The mix should be warm to the touch. Pour the mint oil into a container and plunge the container in to an ice bath so it cools quickly. Leave the oil in a container undisturbed for a day. The oil will separate. Stain off the top through fine muslin. For Assembly Chocolate hoop * Mint oil Chocolate mint leaves White and dark chocolate shards.* The chocolate hoop is made on a strip of acetate spread with dark tempered chocolate which is then comb scraped and spun with a thin trail of dark chocolate before forming into a hoop. To make the shards spread the crocodile print acetate thinly with tempered chocolate and cut once set with a knife into oblongs and squares. The squares are for the parfait and the oblongs for the delice. To Assemble. Mix some of the gastrique with a little mint oil and dress the plate. Unwrap the hoop and stand up on the plate. Place the delice in the hoop and cover with a white shard. Place the mint parfait sandwiched between two dark shards on top of the delice. Finish the plate with washed picked chocolate mint leaves.