Textures of Dark Chocolate and Pineapple

Whipped Pineapple ‘Mousse’

4g           Powdered gelatin

24g         Cold water

60g         Freeze dried pineapple, ground to a powder

130g       White chocolate

5g           Vanilla paste

380m      Meadow Fresh Cream

1. Soak gelatin in the measure water and set aside
2. Bring Cream and vanilla paste to boil
3. Add hot cream to white chocolate and soaked gelatin and blend until smooth
4. Allow to chill overnight for best results.
5. When ready add the mousse mixture with the freeze dried pineapple powder in a stand mixer and whisk until light and aerated

Whipped Dark Chocolate ‘Mousse’

4g           Powdered gelatin

24g         Cold water

130g       Dark chocolate (62% recommended)

380m      Meadow Fresh Cream

Pinch       Flaky sea salt 

1. Soak gelatin in the measure water and set aside
2. Bring Cream, salt and vanilla paste to boil
3. Add hot cream to dark chocolate and soaked gelatin and blend until smooth
4. Allow to chill overnight for best results.
5. When ready add the mousse mixture in a stand mixer and whisk until light and aerated

Buttermilk Chocolate Cake

225g       Edmonds Standard Grade flour 

420g       Chelsea White Sugar

70g         Cocoa powder

1 ½ tsp   Baking powder

5g           Iodised salt

2             Eggs, size 8

250g       Meadow Fresh Cultured Buttermilk

120g       Tararua Butter, melted

5g           Vanilla Paste

2tsp        Instant coffee mixed with 250ml hot water

1. Mix all dry ingredients until combined
2. In a separate bowl, mix eggs, buttermilk, vanilla and butter until well combined
3. Combine wet and dry ingredients to a smooth consistency
4. Mix the instant coffee with hot water then add to the cake mixture and stir to combine. Please note, this recipe will be very runny and this consistency is normal
5. Pour mixture in a tray lined with baking paper and bake in a pre heated over at 160°C for 25-30mins or until a skewer comes out clean when inserted in the centre
6. Allow cake to completely cool before removing from the tray.
7. Let the cake chill completely then cut to 6cm long, 3cm wide and 1cm thick or your desired dimensions

Caramelised Pineapple 

30g         Chelsea White Sugar

15g         Water

x2           Slices fresh pineapple (cut to 0.5cm thickness)

1. In a pan, bring sugar and water to a light caramel
2. Take a large round cutter and cut the pineapples down as close to the skin to remove excess.
3. Place pineapples in the pan and cook each side (approximately 2mins each side) or until tender (be careful not to over cook)
4. Remove from the pan and finish my torching with a blow torch.

Pineapple Gelee

200ml     Pineapple juice

5ml         Vanilla paste

10g         Sosa Vegetable setting powder

or

4g           Gelatin sheet

1g           Agar agar

If using the Sosa Vegetable setting powder:

1. Bring pineapple juice, vanilla paste and Sosa Vegetable setting powder in a pot, mix to combine then bring to a rapid boil.
2. Transfer to a 1L plastic container and allow to set before placing in the refrigerator (this is a quick setting agent).
3. Once set, cut to 1cm dice

If using gelatin and agar:

1. Soak gelatin in cold water until softened then drain excess water
2. Combine pineapple juice, vanilla paste and agar agar to a pot and bring to boil
3. Add gelatin and stir to combine.
4. Transfer to a 1L plastic container and place in the refrigerator until set
5. Once set, cut to 1cm dice

Cocoa Tuile

50g         Edmonds Standard Grade Flour 

50g         Chelsea Icing Sugar

50g         Egg whites

50g         Tararua Butter

15g         Cocoa powder

1. Mix all the dry ingredients until well combined
2. Mix in egg whites to form a smooth paste
3. Add in melted butter and mix combine
4. Spread very thinly and evenly on a tray lined with baking paper. Bake at 160 for 10mins or until the tuile is fully dry.
5. Break into smaller shards

Chocolate Coated Freeze Dried Pineapple

30g         Freeze dried pineapple

250g       Dark chocolate (62% cocoa)

Pinch       Flaky sea salt

1. Melt chocolate in a bain marie
2. Dip freeze dried pineapples in the chocolate until coated. Use a fork to remove pineapples and allow excess chocolate to drip off so it is not too think
3. Place on a tray lined with baking paper then lightly sprinkle with flaky salt
4. Place in the freezer to harden
5. When ready to use chop the chocolate coated freeze dried pineapple into chunks