John Costello

Mayan Gold

• Apricot sorbet

  Apricot puree 250g
  Apricot juice 100g
  Water 25g
  Sugar 100g
  Vanilla Pod ½
  Glucose Syrup 30g
   

  Heat together to 90°c in the Mycook/Thermomix
  Pour into frozen Pacojet beaker and freeze

• Apricot crisp

  Apricot juice 200g
  Sugar 35g
  Film powder 4g

  Mix together with stick blender
  Stencil onto Silpat
  Dehydrate for five hours

• Crunch biscuit

  Salted Butter 300g
  Sugar brown 300g
  Bres 400g
  Cocoa nibs 100g
  Tanzania cocoa powder 60g
  Flour 40g
   

  Cream butter and sugar together
  Add cocoa nibs
  Add Bres
  Add sieved flour and cocoa powder
  Place into frame and bake 160°c for 20 minutes
  Remove from oven and cut to required size

• Apricot Fruit Salad

  Apricots (cubed) 250g
  Sugar 20g
  Apricot brandy 10g
  Chocolate red wine 30g

  Heat apricots and sugar
  Add apricot brandy and chocolate red wine
  Remove from heat and cool
  Spoon into silicone moulds and freeze

• Chocolate and Praline Mousse

  Cream 35% fat (A) 150g
  Praline hermitage 150g
  Chocolate Alto El Sol 150g
  Cream 35 % fat (B) 450g 
   

  Heat cream A, praline and chocolate to 40°C in the Mycook/Thermomix
  Allow to cool slightly
  Whip cream (B) to soft peaks and fold into above

• Apricot fluid gel

  Apricot juice 150g
  Sugar 80g
  Gellan F 8g

  Mix sugar and Gellan F together
  Heat apricot juice and add sugar and Gellan F
  Mix using a stick blender
  Once cooled, continue to mix until soft

• Apricot Brandy Jelly Cubes

  Apricot puree 70g
  Apricot Brandy 20g
  Sugar 20g
  Powdered Gelatine 8g
  Water 40g
   

  Soak gelatine in water
  Warm puree, brandy and sugar
  Add soaked gelatine
  Refrigerate until required

• Chocolate Crunch

  Fondant 100g
  Glucose Syrup 100g
  Isomalt 100g
  Tanzanian cocoa mass 70g

  Cook the fondant, glucose and Isomalt to 148°c
  Add cocoa mass
  Pour onto Silpat
  Once cooled, blend to small piece

• Praline powder

  Praline Hermitage 60g
  Maltradextrin 40g

  Mix together.

• White Chocolate Page

  white chocolate
  transfer sheet

  Spread chocolate onto transfer
  Place into tube and allow to crystallise

• Chocolate Sauce

  Compound Chocolate 114g
  Chocolate (Madirofolo) 114g
  Milk 116g
  Glucose 43g
  Mycryo 17g
  Cocoa powder 8g

  Heat together to 50°c in Mycook/Thermomix
  Store until required

• Spray Chocolate

  Cocoa butter 150g
  Red Cocoa butter 20g
  Mexican dark chocolate 200g

  Combine and melt to 40°C.

• Finishing

  Assembly - Inkpot
  Pipe chocolate and praline mousse halfway into ink pot mould
  Place apricot fruit salad into middle
  Continue to pipe mousse until 5mm from top of mould
  Top with a piece of crunch biscuit
  Freeze
  Remove from freezer and moulds
  Spray with chocolate