JHB West - April 22
Chocolate roulade By Capsicum Culinary Studio’s Samantha Davis You’ll need: 3 large eggs, separated; 175g caster sugar; 1 tsp cornflour; finely grated zest of 1 large orange; 200g unsweetened chestnut purée; 15g cocoa powder, sifted; 2 pinches cream of tartar For the filling - 2 level tablespoons cocoa powder, sifted; 5 level tablespoons icing sugar, sifted; pinch ground cardamom; 300ml double cream, lightly whipped; 75g extra bitter chocolate, melted How to: Preheat oven to 200ºC and line a 30cm x 23cm Swiss roll tin with baking paper then brush with melted butter. Place egg yolks in a food mixer with 125g of the caster sugar and orange zest and whisk until thick and pale. Whisk in chestnut purée and fold in cocoa powder and cornflour. In another bowl, whisk the egg whites and cream of tartar until soft peaks form. Add 50g of caster sugar and whisk lightly so the meringue is soft, not stiff. Fold the two mixtures together and spoon into the Swiss roll tray. Bake in the oven for 12 – 15 minutes, or until springy to the touch. Turn out onto a wire rack to cool completely, then turn out onto baking paper sprinkled with caster sugar and peel off the lining paper. In a bowl, add the cream and fold in the melted chocolate. Add the cocoa powder, icing sugar and ground cardamom and mix. Spread the cream mixture evenly onto the cake and then start to roll up the cake starting with one of the short edges and rolling tightly using the paper to help. Leave in the fridge for an hour. Drizzle with melted chocolate, sprinkle over icing sugar and decorate with cherries. Pop over to our website, getitmagazine. co.za/joburg-west for a decadent double chocolate brownie with smoked paprika and salt recipe. A healthier alternative to regularly processed chocolates, Biomedcan’s CBD chocolates offer many health benefits. Think a decrease in anxiety, stress, depression, improved sleep, memory and focus, lowering high blood pressure, regulating the heart rhythm and the list continues. It is not addictive, gluten-free, free of artificial flavours and the dark chocolate is suitable for vegans. Choose between the milk or 70 per cent dark chocolate slabs. Around R129 each from biomedcan. co.za, takealot.com How to store chocolate ... by Kate Waller, The Chocolate Tier “Chocolate should always be stored in a slightly cool, dry, dark place such as a pantry or cupboard less than 21 degrees Celsius to ensure the quality isn’t compromised. Now, most of you will start shouting now and ask me when any part of South Africa is consistently below 21 degrees? Even in Winter. In fact, a lot of you tell me how you prefer to keep it in the freezer. However… we do know that the fridge ruins chocolate, even in a heatwave it is best not to keep your chocolate in a fridge. If the chocolate is uncovered, you will find it draws in all the smells and flavours from the other foods kept in the fridge. If you keep it in a sealed container, you may find condensation takes place and as any chocolate lover knows, water and chocolate are NOT the best of friends. In my opinion, there are only two places where chocolate should be stored. In your mouth. In your tummy.” 16 Get It Magazine April 2022 GIWR0408_016_1036820877.indd 16 2022/03/17 14:19:49
A triple chocolate tart calls for a bold wine. We’re drinking this Muratie Ben Prins Cape Vintage 2018. You’ll smell floral notes of violets and roses along with Christmas spice and plum pudding, and taste the deeply rich flavours of Kirsch-macerated black cherries and dark chocolate-enrobed hazelnuts, as well as undertones of truffles and tobacco. It’s a world class wine … buy one to enjoy with your chocolate tart, another to put aside for up to two decades. R295. Details: muratie.co.za/product/ben-prins-cape-vintage Triple chocolate tart You’ll need: ½ large packet (250g) Romany Creams; 1/3 cup butter, melted; 2 large slabs (150g each) Belgian dark chocolate; 500ml homemade chocolate mousse For the chocolate mousse - 5 eggs, separated; 450ml cream; 240g Belgian chocolate; 170ml black coffee; 2 shots brandy; 4 x 10g Gelatin leaves; 20ml vanilla essence; 100g sifted cocoa powder; 100g castor sugar Nice to have - Extra-large slab (150g) Belgian dark chocolate; 1 Tbsp milk; strawberries, for serving How to: For the chocolate mousse: Separate the egg whites and yolks. Place egg whites into a large wide bowl suitable for whisking and set aside. Measure out the cream into a deep bowl suitable for whisking. Whisk with the hand mixer until stiff peak, cover with cling wrap and keep in the fridge. Make sure the coffee is hot, dissolve the gelatin leaves into the coffee. Add brandy and vanilla essence. In a large flat bowl suitable for a double boiler, place the chocolate cocoa powder and coffee mixture into the bowl and allow the ingredients to melt gently over low heat stirring occasionally Once everything is melted, smooth and looking glossy, remove from the heat immediately and stir in the egg yolks. Make sure you are stirring well. Remove cream from the fridge. Whisk the egg whites until stiff peaks. Fold in the whipped cream into the chocolate mixture, folding gently to knock out all the air bubbles, then do the same with the egg white. Place the mousse into your container of choice for setting. Allow at least two hours to set in the fridge. For the rest of the tart: Blitz biscuits in a food processor until finely crumbed. Add melted butter and blitz to combine. Press crumb mixture into the base of a 22cm tart dish (even out using the back of a spoon). Melt the two chocolate slabs in a glass bowl over a pot of simmering water until smooth. Remove from heat and cool to room temperature - make sure it does not set again. Mix your home-made mousse into the cooled chocolate. Spoon chocolate mixture into a tart dish, smoothing out with the back of a spoon. Place in the fridge to set for about 30 – 40 minutes Optional: Melt extra chocolate with milk and allow to cool slightly. Pour over chilled chocolate tart, spreading to cover the mousse completely. Refrigerate tart again for at least 30 minutes so that the chocolate topping hardens. Serve with strawberries if you like. Good idea - Make individual no slice tarts in ramekins. April 2022 Get It Magazine 17 GIWR0408_017_1036837913.indd 17 2022/03/17 14:20:42
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A triple chocolate tart calls for a bold wine. We’re drinking this Muratie Ben Prins Cape<br />
Vintage 2018. You’ll smell floral notes of violets and roses along with Christmas spice and<br />
plum pudding, and taste the deeply rich flavours of Kirsch-macerated black cherries and<br />
dark chocolate-enrobed hazelnuts, as well as undertones of truffles and tobacco. It’s a world<br />
class wine … buy one to enjoy with your chocolate tart, another to put aside for up to two<br />
decades. R295. Details: muratie.co.za/product/ben-prins-cape-vintage<br />
Triple chocolate tart<br />
You’ll need: ½ large packet (250g)<br />
Romany Creams; 1/3 cup butter,<br />
melted; 2 large slabs (150g each)<br />
Belgian dark chocolate; 500ml homemade<br />
chocolate mousse<br />
For the chocolate mousse - 5 eggs,<br />
separated; 450ml cream; 240g Belgian<br />
chocolate; 170ml black coffee; 2 shots<br />
brandy; 4 x 10g Gelatin leaves; 20ml<br />
vanilla essence; 100g sifted cocoa<br />
powder; 100g castor sugar<br />
Nice to have - Extra-large slab (150g)<br />
Belgian dark chocolate; 1 Tbsp milk;<br />
strawberries, for serving<br />
How to:<br />
For the chocolate mousse:<br />
Separate the egg whites and yolks.<br />
Place egg whites into a large wide<br />
bowl suitable for whisking and<br />
set aside.<br />
Measure out the cream into a deep<br />
bowl suitable for whisking. Whisk<br />
with the hand mixer until stiff peak,<br />
cover with cling wrap and keep in<br />
the fridge.<br />
Make sure the coffee is hot, dissolve<br />
the gelatin leaves into the coffee. Add<br />
brandy and vanilla essence.<br />
In a large flat bowl suitable for a<br />
double boiler, place the chocolate<br />
cocoa powder and coffee mixture<br />
into the bowl and allow the<br />
ingredients to melt gently over low<br />
heat stirring occasionally<br />
Once everything is melted, smooth<br />
and looking glossy, remove from the<br />
heat immediately and stir in the egg<br />
yolks. Make sure you are stirring well.<br />
Remove cream from the fridge. Whisk<br />
the egg whites until stiff peaks.<br />
Fold in the whipped cream into the<br />
chocolate mixture, folding gently to<br />
knock out all the air bubbles, then do<br />
the same with the egg white.<br />
Place the mousse into your container<br />
of choice for setting. Allow at least<br />
two hours to set in the fridge.<br />
For the rest of the tart:<br />
Blitz biscuits in a food processor until finely<br />
crumbed. Add melted butter and blitz<br />
to combine.<br />
Press crumb mixture into the base of a <strong>22</strong>cm<br />
tart dish (even out using the back of a spoon).<br />
Melt the two chocolate slabs in a glass bowl<br />
over a pot of simmering water until smooth.<br />
Remove from heat and cool to room<br />
temperature - make sure it does not set again.<br />
Mix your home-made mousse into the<br />
cooled chocolate. Spoon chocolate mixture<br />
into a tart dish, smoothing out with the back<br />
of a spoon.<br />
Place in the fridge to set for about<br />
30 – 40 minutes<br />
Optional:<br />
Melt extra chocolate with milk and allow to<br />
cool slightly. Pour over chilled chocolate tart,<br />
spreading to cover the mousse completely.<br />
Refrigerate tart again for at least 30 minutes<br />
so that the chocolate topping hardens.<br />
Serve with strawberries if you like.<br />
Good idea - Make individual no slice tarts<br />
in ramekins.<br />
<strong>April</strong> 20<strong>22</strong> Get It Magazine 17<br />
GIWR0408_017_1036837913.indd 17 20<strong>22</strong>/03/17 14:20:42
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