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In chocolate heaven
Granted, without seasoned skills and commercial baking equipment, home bakers will be hard-pressed to replicate the sculptured shapes of these chocolate creations. Still, these six recipes from Antoinette’s chef-owner Pang Kok Keong will enable you to achieve the same flavours.
Chicken Or the Egg
The age-old question “which came first, the chicken or the egg?” is the inspiration behind this chocolate egg creation. it uses a classic flavour combination of chocolate (coral sponge cake) and raspberry (caviar).
Serves 10
Prep time 40 minutes + 3 hours freezing + 6 hours crystallisation
Cook time 40 minutes
chocolate coral sponge cake
• 262g egg white
• 28g egg yolk
• 21g cocoa powder
• 83g icing sugar
• 14g corn oil
• 42g cake flour
» Mix all the ingredients together and pass the batter through a fine sieve strainer.
» Fill a 500ml siphon bottle with the batter and charge with two N20 chargers.
» In a microwavable container, pour the batter in and bake it in a microwave at high for 90 seconds.
» Remove the container from microwave and cool the cake on a wire rack. Once cooled, freeze the cake until needed.
raspberry gel
• 112g raspberry purée
• 175g sugar syrup
• 25ml sherry vinegar
• 2.25g agar powder
• 0.75g xanthan gum
» In a pot, bring the raspberry purée, sugar syrup, sherry vinegar to a boil.
» Add agar agar powder and xanthan gum. Stir constantly to avoid lumps and bring the mixture to boil again. Then pour it on a tray to cool the mixture down.
This story is from the March 2019 edition of Epicure Magazine.
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This story is from the March 2019 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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