10 foreword13 tasting, eating and cooking with chocolate

23 chocolate essentials

...contents...57 spices and herbs77 nuts and seeds

109 fruit and tropical twists135 blossoms, leaves and roots

147 pure and simple167 kick!

182 suppliers184 index

192 thank you

melt_final 10/02/2012 12:00 Page 8

10 foreword13 tasting, eating and cooking with chocolate

23 chocolate essentials

...contents...57 spices and herbs77 nuts and seeds

109 fruit and tropical twists135 blossoms, leaves and roots

147 pure and simple167 kick!

182 suppliers184 index

192 thank you

melt_final 10/02/2012 12:00 Page 8

stirst

irstirstirstir

melt_final 10/02/2012 12:00 Page 40

stirst

ir

stirstirstir

melt_final 10/02/2012 12:00 Page 40

...CHOCOLATE HEARTS...

This idea was born at Louise’s kitchen table and has been one of Melt’s signature chocolates ever since. Customers write a love note on a piece of paper and we tie a ribbon round it like a

scroll and then enclose it inside the two halves of a chocolate heart – to be discovered on opening.We have seen the sweetest messages in the past and men are definitely more romantic with theirscribblings. You can try this at home or simply make the chocolate hearts for a lovely Valentine’s

Day present. You will need four 8cm-high heart moulds.

46 Makes 2

1 quantity of tempered milk chocolate(see pages 32–33)

1 teaspoon ground mixed spice1 teaspoon pink peppercorns

Polish four 8cm-high heart moulds withcotton wool (this makes the chocolateshiny). Mix the tempered milk chocolatewith the mixed spice.

With a ladle, pour enough chocolateinto the moulds to coat themgenerously. Tap the side of the mouldsto get rid of any air bubbles, then turnthem upside down over the bowl ofchocolate and tap again. Turn themoulds the right way up and scrape off any excess chocolate with a metalscraper. Leave in the fridge for a fewminutes until the chocolate is half set – it should still feel soft but not sticky.

Repeat the whole process with theremaining chocolate. Leave until half set,then sprinkle with the pink peppercorns.Leave in the fridge to set completely.

Turn the hearts out of the moulds. Put a frying pan with a flat base over amedium heat and leave until it is hot –you should still be able to touch it, butonly just. Briefly press each heart on thesurface of the pan until the chocolatesoftens on the edges. You can quicklyput a message inside one of the heartsnow, if you like. Press 2 hearts togetheruntil they stick – this should take about5 minutes. Store the hearts in an airtightcontainer at room temperature.

...melt...

melt_final 10/02/2012 12:00 Page 46

...CHOCOLATE HEARTS...

This idea was born at Louise’s kitchen table and has been one of Melt’s signature chocolates ever since. Customers write a love note on a piece of paper and we tie a ribbon round it like a

scroll and then enclose it inside the two halves of a chocolate heart – to be discovered on opening.We have seen the sweetest messages in the past and men are definitely more romantic with theirscribblings. You can try this at home or simply make the chocolate hearts for a lovely Valentine’s

Day present. You will need four 8cm-high heart moulds.

46 Makes 2

1 quantity of tempered milk chocolate(see pages 32–33)

1 teaspoon ground mixed spice1 teaspoon pink peppercorns

Polish four 8cm-high heart moulds withcotton wool (this makes the chocolateshiny). Mix the tempered milk chocolatewith the mixed spice.

With a ladle, pour enough chocolateinto the moulds to coat themgenerously. Tap the side of the mouldsto get rid of any air bubbles, then turnthem upside down over the bowl ofchocolate and tap again. Turn themoulds the right way up and scrape off any excess chocolate with a metalscraper. Leave in the fridge for a fewminutes until the chocolate is half set – it should still feel soft but not sticky.

Repeat the whole process with theremaining chocolate. Leave until half set,then sprinkle with the pink peppercorns.Leave in the fridge to set completely.

Turn the hearts out of the moulds. Put a frying pan with a flat base over amedium heat and leave until it is hot –you should still be able to touch it, butonly just. Briefly press each heart on thesurface of the pan until the chocolatesoftens on the edges. You can quicklyput a message inside one of the heartsnow, if you like. Press 2 hearts togetheruntil they stick – this should take about5 minutes. Store the hearts in an airtightcontainer at room temperature.

...melt...

melt_final 10/02/2012 12:00 Page 46

Makes 48

1 quantity of tempered dark chocolate(see pages 32–33)

85g dark chocolate (66 per cent cocoasolids), finely chopped

85g milk chocolate (40 per cent cocoasolids), finely chopped

125g double or whipping cream125g raspberry purée (see page 42)50g caster sugar35g liquid glucose10g unsalted butter

Use cotton wool to polish 48 heartmoulds, 2.5cm high (this makes thechocolate shiny). With a ladle, pour thetempered chocolate into the moulds.

Tap the side of the moulds to get rid ofany air bubbles, then turn them upside-down over the bowl of chocolate andtap again. Turn the moulds the rightway up and scrape off any excesschocolate with a metal scraper. Leave in the fridge until the chocolate is set.

To make the ganache, put the finelychopped dark and milk chocolate in a bowl. Put the cream and raspberrypurée in a small pan and place over a medium heat. Bring to boiling point,then remove from the heat. Put thesugar and glucose in a separate panover a high heat and cook until it turnsgolden. Remove from the heat and pourin the cream mixture a little at a time,stirring until well combined. Passthrough a fine sieve on to the choppedchocolate and stir gently from thecentre to emulsify. Leave until thetemperature measures no higher than45°C on a digital thermometer, thenadd the butter and stir until combined.Set aside to cool to body temperature.

Transfer the cooled ganache to adisposable piping bag, snip off the tip of the bag and pipe the mixture into thechocolate-coated moulds, filling them to 2mm from the top. Leave in a coolplace, but not the fridge, for at least 6 hours or overnight, until the ganacheis completely set.

Re-temper the chocolate and ladle itover the top to coat the hearts, thencover them with a sheet of acetate andrun a metal scraper over the top to sealthe chocolates. Leave in the fridge, stillcovered with the acetate, for about 10 minutes, until set. Peel off theacetate and turn the moulds upsidedown to remove the hearts.

Place the hearts in an airtight box andstore at room temperature for up to 2 weeks.

...chocolate essentials...

...RASPBERRY HEARTS...

This award-winning chocolate needs a reasonable amount of patience and skill. There are a number of elements to making up the finished chocolate, so it is not one to attempt in a rush. It offers a good opportunity to try moulding, filling and finishing. The ganache you make

is a little more than you actually need, but it is not practical to make a smaller amount. Spread the leftover ganache on some brioche as a delicious treat. You will need 48 heart moulds,

2.5cm high. See the step-by-step pictures on pages 50–51.

49

melt_final 10/02/2012 12:00 Page 48

Makes 48

1 quantity of tempered dark chocolate(see pages 32–33)

85g dark chocolate (66 per cent cocoasolids), finely chopped

85g milk chocolate (40 per cent cocoasolids), finely chopped

125g double or whipping cream125g raspberry purée (see page 42)50g caster sugar35g liquid glucose10g unsalted butter

Use cotton wool to polish 48 heartmoulds, 2.5cm high (this makes thechocolate shiny). With a ladle, pour thetempered chocolate into the moulds.

Tap the side of the moulds to get rid ofany air bubbles, then turn them upside-down over the bowl of chocolate andtap again. Turn the moulds the rightway up and scrape off any excesschocolate with a metal scraper. Leave in the fridge until the chocolate is set.

To make the ganache, put the finelychopped dark and milk chocolate in a bowl. Put the cream and raspberrypurée in a small pan and place over a medium heat. Bring to boiling point,then remove from the heat. Put thesugar and glucose in a separate panover a high heat and cook until it turnsgolden. Remove from the heat and pourin the cream mixture a little at a time,stirring until well combined. Passthrough a fine sieve on to the choppedchocolate and stir gently from thecentre to emulsify. Leave until thetemperature measures no higher than45°C on a digital thermometer, thenadd the butter and stir until combined.Set aside to cool to body temperature.

Transfer the cooled ganache to adisposable piping bag, snip off the tip of the bag and pipe the mixture into thechocolate-coated moulds, filling them to 2mm from the top. Leave in a coolplace, but not the fridge, for at least 6 hours or overnight, until the ganacheis completely set.

Re-temper the chocolate and ladle itover the top to coat the hearts, thencover them with a sheet of acetate andrun a metal scraper over the top to sealthe chocolates. Leave in the fridge, stillcovered with the acetate, for about 10 minutes, until set. Peel off theacetate and turn the moulds upsidedown to remove the hearts.

Place the hearts in an airtight box andstore at room temperature for up to 2 weeks.

...chocolate essentials...

...RASPBERRY HEARTS...

This award-winning chocolate needs a reasonable amount of patience and skill. There are a number of elements to making up the finished chocolate, so it is not one to attempt in a rush. It offers a good opportunity to try moulding, filling and finishing. The ganache you make

is a little more than you actually need, but it is not practical to make a smaller amount. Spread the leftover ganache on some brioche as a delicious treat. You will need 48 heart moulds,

2.5cm high. See the step-by-step pictures on pages 50–51.

49

melt_final 10/02/2012 12:00 Page 48

Makes 30

50g caster sugar50g water1 vanilla pod, halved lengthwise and

seeds scraped out150g blanched almonds, cut into small,

slim batons20g icing sugar1 quantity of tempered dark chocolate

(see pages 32–33) 5g cocoa butter, melted15g candied orange peel, finely

chopped

Preheat the oven to 120˚C/Gas Mark 1/2.

First make a vanilla syrup. Place thecaster sugar, water, vanilla pod andseeds in a small pan and bring to theboil, stirring to dissolve the sugar.Simmer for 3 minutes, then removefrom the heat. This makes more syrupthan you will need but it isn’t reallypractical to make a smaller amount.

Place the almonds in a bowl. Pour over15g of the vanilla syrup and stir well tocoat the almonds. Sprinkle the icingsugar over the almonds to coat. Spread the sugar-coated almonds out on a baking tray lined with bakingparchment. Bake in the oven for 5 minutes, to dry the nuts out. Removefrom the oven and set aside to cool.

Place 100g of the dark chocolate in abowl (you won’t need the remainingchocolate for this but it keeps well). Add the melted cocoa butter and mixwell. Add the roasted almonds andcandied orange peel and stir well untilthoroughly combined. Scoopteaspoonfuls of the mixture on to abaking tray lined with baking parchmentand leave the chocolates to set in acool place.

...nuts and seeds...

...ROCHERS...

This is an old-fashioned type of chocolate made using roasted almond batons bound together with chocolate to create a mini hedgehog shape.

We also include a little candied orange peel to add a lovely citrus note.

93

melt_final 10/02/2012 12:01 Page 92

Makes 30

50g caster sugar50g water1 vanilla pod, halved lengthwise and

seeds scraped out150g blanched almonds, cut into small,

slim batons20g icing sugar1 quantity of tempered dark chocolate

(see pages 32–33) 5g cocoa butter, melted15g candied orange peel, finely

chopped

Preheat the oven to 120˚C/Gas Mark 1/2.

First make a vanilla syrup. Place thecaster sugar, water, vanilla pod andseeds in a small pan and bring to theboil, stirring to dissolve the sugar.Simmer for 3 minutes, then removefrom the heat. This makes more syrupthan you will need but it isn’t reallypractical to make a smaller amount.

Place the almonds in a bowl. Pour over15g of the vanilla syrup and stir well tocoat the almonds. Sprinkle the icingsugar over the almonds to coat. Spread the sugar-coated almonds out on a baking tray lined with bakingparchment. Bake in the oven for 5 minutes, to dry the nuts out. Removefrom the oven and set aside to cool.

Place 100g of the dark chocolate in abowl (you won’t need the remainingchocolate for this but it keeps well). Add the melted cocoa butter and mixwell. Add the roasted almonds andcandied orange peel and stir well untilthoroughly combined. Scoopteaspoonfuls of the mixture on to abaking tray lined with baking parchmentand leave the chocolates to set in acool place.

...nuts and seeds...

...ROCHERS...

This is an old-fashioned type of chocolate made using roasted almond batons bound together with chocolate to create a mini hedgehog shape.

We also include a little candied orange peel to add a lovely citrus note.

93

melt_final 10/02/2012 12:01 Page 92

Makes about 64

50g pistachio nuts, finely chopped, plusextra to decorate

200g marzipantempered milk chocolate, for dipping

(see pages 32–33)

For the milk chocolate ganache150g milk chocolate, finely chopped100g double or whipping cream10g liquid glucose15g unsalted butter, cut into small

cubes

Line a 20 x 20cm baking tray withbaking parchment.

Knead the pistachio nuts into themarzipan. Roll the marzipan out with arolling pin to fit the base of the bakingtray, then put it in the tray.

For the ganache, put the milk chocolatein a bowl. Put the cream and glucose ina small pan and bring just to boilingpoint. Remove from the heat, pour onto the milk chocolate and stir gentlyfrom the middle to emulsify. Check on adigital thermometer that thetemperature is no higher than 45°C,then stir in the butter until wellcombined. Pour the ganache on top ofthe marzipan layer and tap the tray on awork surface to smooth the top. Leaveovernight in a cool place, but not thefridge.

Invert the tray to remove the chocolateand marzipan block, then peel off theparchment. Spread a thin, even layer oftempered chocolate over the marzipanwith a palette knife or, if you prefer,apply the chocolate with a pastry brush.Leave until set, then cut into smallrectangles or squares. Use a dippingfork to dip into tempered chocolate (seepage 43), then decorate with choppedpistachios.

...nuts and seeds...

...PISTACHIO MILK CHOCOLATES...

Pistachios are sexy and exotic with chocolate. Both their flavour and their vibrant green colour make this such a good combination – worth making for a special treat. Although pistachios are

expensive, a strong impact can be created with just a small amount.

103

melt_final 10/02/2012 12:01 Page 102

Makes about 64

50g pistachio nuts, finely chopped, plusextra to decorate

200g marzipantempered milk chocolate, for dipping

(see pages 32–33)

For the milk chocolate ganache150g milk chocolate, finely chopped100g double or whipping cream10g liquid glucose15g unsalted butter, cut into small

cubes

Line a 20 x 20cm baking tray withbaking parchment.

Knead the pistachio nuts into themarzipan. Roll the marzipan out with arolling pin to fit the base of the bakingtray, then put it in the tray.

For the ganache, put the milk chocolatein a bowl. Put the cream and glucose ina small pan and bring just to boilingpoint. Remove from the heat, pour onto the milk chocolate and stir gentlyfrom the middle to emulsify. Check on adigital thermometer that thetemperature is no higher than 45°C,then stir in the butter until wellcombined. Pour the ganache on top ofthe marzipan layer and tap the tray on awork surface to smooth the top. Leaveovernight in a cool place, but not thefridge.

Invert the tray to remove the chocolateand marzipan block, then peel off theparchment. Spread a thin, even layer oftempered chocolate over the marzipanwith a palette knife or, if you prefer,apply the chocolate with a pastry brush.Leave until set, then cut into smallrectangles or squares. Use a dippingfork to dip into tempered chocolate (seepage 43), then decorate with choppedpistachios.

...nuts and seeds...

...PISTACHIO MILK CHOCOLATES...

Pistachios are sexy and exotic with chocolate. Both their flavour and their vibrant green colour make this such a good combination – worth making for a special treat. Although pistachios are

expensive, a strong impact can be created with just a small amount.

103

melt_final 10/02/2012 12:01 Page 102

...DARK CHOCOLATE ANDBEETROOT CAKE...

This divine recipe is not dissimilar in theory to the well-established carrot cake. The beetroot addstexture and moisture rather than any discernible flavour. This version includes a thick, dark

chocolate topping. This hard shell contrasts very well with the soft, moist cake, but for speed this isoptional and the cake can instead be served warm from the oven. For the topping, we like to use asmoky, earthy, single-estate dark chocolate from São Tomé, an island off the west coast of Africa,

which is a chocolate we stock at Melt (also available at other chocolate stores and somesupermarkets). Alternatively, use a dark chocolate with at least 60 per cent cocoa solids.

140 2–3 slices of fresh ginger, approximately5mm thick

250g raw beetroot, unpeeled200g unsalted butter, cut into cubes400g dark chocolate (at least 60 per

cent cocoa solids), chopped5 organic eggs, separated180g dark soft brown sugar135g plain flour

Preheat the oven to 180˚C/Gas Mark 4.Grease a 20cm round, loose-basedcake tin and line the base with bakingparchment.

Place the slices of fresh ginger in ameasuring jug, pour over 250ml boilingwater and set aside to infuse.

Place the beetroot in a pan, cover withplenty of water, bring to the boil andcook for 40–50 minutes, until soft. Drainand leave to cool, then slip off the topsand skin with a paring knife. Quarter thebeetroot and blitz in a food processor orblender with 4 tablespoons of theginger water until very finely choppedbut not a complete mush.

Put the butter and 300g of thechocolate in a heatproof bowl and placein a low oven (about 50°C) for 15minutes, until melted, stirring gentlyonce or twice. Remove and set aside.

Meanwhile, whisk the egg whites untilstiff. Take the chocolate and butter outof the oven and stir to amalgamate well.Stir the egg yolks vigorously into thewarm chocolate and butter, then stir thesugar in until well combined. Fold thismixture gently into the whisked eggwhites. Finally sift the flour and fold it in,followed by the beetroot mixture.

Turn the mixture into the prepared caketin and bake for 30–40 minutes or untila knife inserted in the centre comes outclean. Remove from the oven and leaveto cool in the tin.

To make the topping, melt theremaining chocolate in the turned-offoven. Coat the cake with a thick layer ofthe melted chocolate and leave to set.

Serve the cake with a blob ofmascarpone or whipped cream and acup of fresh ginger tea.

...melt...

melt_final 10/02/2012 12:01 Page 140

...DARK CHOCOLATE ANDBEETROOT CAKE...

This divine recipe is not dissimilar in theory to the well-established carrot cake. The beetroot addstexture and moisture rather than any discernible flavour. This version includes a thick, dark

chocolate topping. This hard shell contrasts very well with the soft, moist cake, but for speed this isoptional and the cake can instead be served warm from the oven. For the topping, we like to use asmoky, earthy, single-estate dark chocolate from São Tomé, an island off the west coast of Africa,

which is a chocolate we stock at Melt (also available at other chocolate stores and somesupermarkets). Alternatively, use a dark chocolate with at least 60 per cent cocoa solids.

140 2–3 slices of fresh ginger, approximately5mm thick

250g raw beetroot, unpeeled200g unsalted butter, cut into cubes400g dark chocolate (at least 60 per

cent cocoa solids), chopped5 organic eggs, separated180g dark soft brown sugar135g plain flour

Preheat the oven to 180˚C/Gas Mark 4.Grease a 20cm round, loose-basedcake tin and line the base with bakingparchment.

Place the slices of fresh ginger in ameasuring jug, pour over 250ml boilingwater and set aside to infuse.

Place the beetroot in a pan, cover withplenty of water, bring to the boil andcook for 40–50 minutes, until soft. Drainand leave to cool, then slip off the topsand skin with a paring knife. Quarter thebeetroot and blitz in a food processor orblender with 4 tablespoons of theginger water until very finely choppedbut not a complete mush.

Put the butter and 300g of thechocolate in a heatproof bowl and placein a low oven (about 50°C) for 15minutes, until melted, stirring gentlyonce or twice. Remove and set aside.

Meanwhile, whisk the egg whites untilstiff. Take the chocolate and butter outof the oven and stir to amalgamate well.Stir the egg yolks vigorously into thewarm chocolate and butter, then stir thesugar in until well combined. Fold thismixture gently into the whisked eggwhites. Finally sift the flour and fold it in,followed by the beetroot mixture.

Turn the mixture into the prepared caketin and bake for 30–40 minutes or untila knife inserted in the centre comes outclean. Remove from the oven and leaveto cool in the tin.

To make the topping, melt theremaining chocolate in the turned-offoven. Coat the cake with a thick layer ofthe melted chocolate and leave to set.

Serve the cake with a blob ofmascarpone or whipped cream and acup of fresh ginger tea.

...melt...

melt_final 10/02/2012 12:01 Page 140

Makes 50

30g caster sugar10g liquid glucose 100g raspberry purée (see page 42)70g milk chocolate (35–40 per cent

cocoa solids), finely chopped110g dark chocolate (66 per cent

cocoa solids), finely chopped50g unsalted butter, cut into small

cubes5 drops of rose essencetempered dark chocolate, for dipping

(see pages 32–33)crystallised rose petals or dried rose

petals, to decorate

Put the sugar, glucose and raspberrypurée in a pan and bring to the boil.Remove from the heat. Put thechopped milk and dark chocolate in abowl and pour the hot fruit puréemixture over. Stir gently from the middleto emulsify. Check on a digitalthermometer that the temperature is nohigher than 45°C, then stir in the butteruntil combined. Finally, stir in the roseessence. Leave in a cool place until firmenough to pipe.

To make sure the ganache is the rightconsistency, stir well – this will give aneven texture and the air that is introducedwill help to thicken the mixture.

Fit a plain 15mm nozzle into a pipingbag and fill it with the ganache. Pipe30cm lengths on to a baking sheet linedwith baking parchment; the mixtureshould be thick enough to come out ina perfect cylinder shape rather thanflatten underneath where it meets theparchment. Leave in a cool place (butnot the fridge) for at least 6 hours to set.

Cut the piped lengths into 3cm pieces.Use a dipping fork to coat them intempered chocolate (see page 43).Place on a sheet of baking parchment,sprinkle with little pieces of rose petal todecorate and leave to set.

...blossoms, leaves and roots...

...ROSE RASPBERRY LOG...

Floral flavours can work really well if they are natural and subtle. Rose tastes beautiful with chocolate as long as the rose essence is not synthetic but good quality and you add just

enough to give a gentle, fresh, floral flavour.

145

melt_final 10/02/2012 12:01 Page 144

Makes 50

30g caster sugar10g liquid glucose 100g raspberry purée (see page 42)70g milk chocolate (35–40 per cent

cocoa solids), finely chopped110g dark chocolate (66 per cent

cocoa solids), finely chopped50g unsalted butter, cut into small

cubes5 drops of rose essencetempered dark chocolate, for dipping

(see pages 32–33)crystallised rose petals or dried rose

petals, to decorate

Put the sugar, glucose and raspberrypurée in a pan and bring to the boil.Remove from the heat. Put thechopped milk and dark chocolate in abowl and pour the hot fruit puréemixture over. Stir gently from the middleto emulsify. Check on a digitalthermometer that the temperature is nohigher than 45°C, then stir in the butteruntil combined. Finally, stir in the roseessence. Leave in a cool place until firmenough to pipe.

To make sure the ganache is the rightconsistency, stir well – this will give aneven texture and the air that is introducedwill help to thicken the mixture.

Fit a plain 15mm nozzle into a pipingbag and fill it with the ganache. Pipe30cm lengths on to a baking sheet linedwith baking parchment; the mixtureshould be thick enough to come out ina perfect cylinder shape rather thanflatten underneath where it meets theparchment. Leave in a cool place (butnot the fridge) for at least 6 hours to set.

Cut the piped lengths into 3cm pieces.Use a dipping fork to coat them intempered chocolate (see page 43).Place on a sheet of baking parchment,sprinkle with little pieces of rose petal todecorate and leave to set.

...blossoms, leaves and roots...

...ROSE RASPBERRY LOG...

Floral flavours can work really well if they are natural and subtle. Rose tastes beautiful with chocolate as long as the rose essence is not synthetic but good quality and you add just

enough to give a gentle, fresh, floral flavour.

145

melt_final 10/02/2012 12:01 Page 144

156

...melt...

150g dark chocolate (60 per centcocoa solids), chopped

175g self-raising flour1 teaspoon baking powder175g very soft unsalted butter175g golden caster sugar3 organic eggs

For the mascarpone and whitechocolate topping

250g white chocolate, chopped500g mascarpone cheese150ml double cream

Butter an 18cm round cake tin and dustit lightly with flour.

Put the chopped dark chocolate in aheatproof bowl and place in a low oven(about 50°C) for about 15 minutes, untilmelted, stirring gently once or twice.Remove from the oven and set aside.Increase the oven temperature to180°C/Gas Mark 4.

Sift the flour and baking powder into abowl. Add the butter, sugar and eggsand mix well with a handheld electricbeater until completely smooth. Stir inthe melted chocolate. Pour the mixtureinto the prepared tin and bake for 25–30 minutes, until it is well risen and askewer inserted in the centre comes outclean. Reduce the oven temperature to50˚C. Leave the cake in the tin for 10minutes, then turn out on to a wire rackto cool.

To prepare the topping, put the whitechocolate in a heatproof bowl and placein the oven for about 15 minutes, untilmelted, stirring occasionally. Keep aneye on it; white chocolate can burn andwhen it does it goes into small,caramelised lumps – delicious, but notright for now!

While the chocolate is melting, whiskthe mascarpone and cream togetheruntil well combined. Allow the meltedchocolate to cool slightly, then stir it intothe cream and mascarpone. Theresulting topping is stunning – mattwhite and not too sweet. When thecake is cool, liberally dollop the toppingover it.

...CHOCOLATE CAKE WITH MASCARPONE AND

WHITE CHOCOLATE TOPPING...

The topping for this dark chocolate cake is a very firm favourite in Louise’s family. It has topped and filled many, many cakes, particularly birthday cakes, often decorated with a toy animal or two. If you add a little milk or dark chocolate to the mix you can create a ‘muddy field’ with a horsegalloping across – perfect for eight-year-old girls. Double the quantities for the topping if you

want to make a large cake, or if you wish to fill and top it.

melt_final 10/02/2012 12:01 Page 156

156

...melt...

150g dark chocolate (60 per centcocoa solids), chopped

175g self-raising flour1 teaspoon baking powder175g very soft unsalted butter175g golden caster sugar3 organic eggs

For the mascarpone and whitechocolate topping

250g white chocolate, chopped500g mascarpone cheese150ml double cream

Butter an 18cm round cake tin and dustit lightly with flour.

Put the chopped dark chocolate in aheatproof bowl and place in a low oven(about 50°C) for about 15 minutes, untilmelted, stirring gently once or twice.Remove from the oven and set aside.Increase the oven temperature to180°C/Gas Mark 4.

Sift the flour and baking powder into abowl. Add the butter, sugar and eggsand mix well with a handheld electricbeater until completely smooth. Stir inthe melted chocolate. Pour the mixtureinto the prepared tin and bake for 25–30 minutes, until it is well risen and askewer inserted in the centre comes outclean. Reduce the oven temperature to50˚C. Leave the cake in the tin for 10minutes, then turn out on to a wire rackto cool.

To prepare the topping, put the whitechocolate in a heatproof bowl and placein the oven for about 15 minutes, untilmelted, stirring occasionally. Keep aneye on it; white chocolate can burn andwhen it does it goes into small,caramelised lumps – delicious, but notright for now!

While the chocolate is melting, whiskthe mascarpone and cream togetheruntil well combined. Allow the meltedchocolate to cool slightly, then stir it intothe cream and mascarpone. Theresulting topping is stunning – mattwhite and not too sweet. When thecake is cool, liberally dollop the toppingover it.

...CHOCOLATE CAKE WITH MASCARPONE AND

WHITE CHOCOLATE TOPPING...

The topping for this dark chocolate cake is a very firm favourite in Louise’s family. It has topped and filled many, many cakes, particularly birthday cakes, often decorated with a toy animal or two. If you add a little milk or dark chocolate to the mix you can create a ‘muddy field’ with a horsegalloping across – perfect for eight-year-old girls. Double the quantities for the topping if you

want to make a large cake, or if you wish to fill and top it.

melt_final 10/02/2012 12:01 Page 156

...CHOCOLATE MACAROONS...

164 Makes about 80

250g ground almonds250g icing sugar45g good-quality unsweetened cocoa

powder 210g organic egg whites250g caster sugar75g water

For the ganache290g dark chocolate (66 per cent

cocoa solids), finely chopped250g double cream70g milk60g liquid glucose70g unsalted butter, cut into cubes

Put the ground almonds, icing sugarand cocoa powder in a food processorand whizz until fine and lump free.Transfer to a large bowl.

Measure out 105g of the egg whites,add to the ground almond mixture andstir until you have a paste. Set aside.Put the remaining 105g egg whites inthe bowl of a freestanding electric mixerfitted with the whisk attachment.

Put the caster sugar and water in asmall, heavy-based pan and bring slowlyto the boil, stirring to dissolve the sugar.Boil, without stirring, until it reaches118°C on a sugar thermometer. Shortlybefore it reaches this temperature, startwhisking the egg whites on mediumspeed, just to aerate them. Slowly pourin the sugar syrup down the side of thebowl, whisking all the time. After thesugar syrup has all been added,continue to whisk on medium speeduntil the mixture forms stiff peaks; itshould be at body temperature.

Add about half the meringue to theground almond mixture and fold inroughly to loosen it. Quickly mix in theremaining meringue until just combined;be careful not to overwork it or it willbecome too loose.

Transfer the mixture to a piping bagfitted with an 8mm nozzle. Pipe it into2.5cm rounds on to baking sheets linedwith baking parchment or siliconebaking mats. Lightly tap each bakingsheet on the work surface a few timesto smooth the top of the macaroons.Leave to stand for 30 minutes, untilslightly dry to the touch. Preheat theoven to 130˚C/Gas Mark 3/4.

Bake the macaroons for 10–15 minutes– lift one off the paper to check if they’redone; it should come off with only a littleresistance. If your macaroons havesucceeded perfectly, each one will havea little frilly section at the base – this isknown as the ‘foot’. Remove the bakingparchment or silicone mats from thetrays, complete with macaroons, andleave on a work surface to coolcompletely.

Meanwhile, make the ganache. Put thechocolate in a bowl. Place the cream,milk and glucose in a small pan andheat to boiling point, then pour on tothe chocolate. Stir from the middle toemulsify. Check on a digitalthermometer that the temperature is nohigher than 45°C, then gently mix in thebutter. Leave in a cool place until firmenough to pipe.

Carefully peel the macaroons off thepaper. Match them up into pairs ofequal size. Put the ganache in a pipingbag fitted with an 8mm nozzle and pipeon to the flat side of half themacaroons, then sandwich themtogether with their matching halves.They are best left in the fridge overnightbefore serving, but bring them to roomtemperature before you eat them.

...melt...

Shop-bought macaroons have a tendency to be far too sweet and powdery. However, since wemake ours in a small kitchen with a domestic oven, as you would at home, and not on an industrialscale, we think Melt macaroons have more depth. We fill them with a really thick layer of ganache,

which is utterly delectable.

melt_final 10/02/2012 12:01 Page 164

...CHOCOLATE MACAROONS...

164 Makes about 80

250g ground almonds250g icing sugar45g good-quality unsweetened cocoa

powder 210g organic egg whites250g caster sugar75g water

For the ganache290g dark chocolate (66 per cent

cocoa solids), finely chopped250g double cream70g milk60g liquid glucose70g unsalted butter, cut into cubes

Put the ground almonds, icing sugarand cocoa powder in a food processorand whizz until fine and lump free.Transfer to a large bowl.

Measure out 105g of the egg whites,add to the ground almond mixture andstir until you have a paste. Set aside.Put the remaining 105g egg whites inthe bowl of a freestanding electric mixerfitted with the whisk attachment.

Put the caster sugar and water in asmall, heavy-based pan and bring slowlyto the boil, stirring to dissolve the sugar.Boil, without stirring, until it reaches118°C on a sugar thermometer. Shortlybefore it reaches this temperature, startwhisking the egg whites on mediumspeed, just to aerate them. Slowly pourin the sugar syrup down the side of thebowl, whisking all the time. After thesugar syrup has all been added,continue to whisk on medium speeduntil the mixture forms stiff peaks; itshould be at body temperature.

Add about half the meringue to theground almond mixture and fold inroughly to loosen it. Quickly mix in theremaining meringue until just combined;be careful not to overwork it or it willbecome too loose.

Transfer the mixture to a piping bagfitted with an 8mm nozzle. Pipe it into2.5cm rounds on to baking sheets linedwith baking parchment or siliconebaking mats. Lightly tap each bakingsheet on the work surface a few timesto smooth the top of the macaroons.Leave to stand for 30 minutes, untilslightly dry to the touch. Preheat theoven to 130˚C/Gas Mark 3/4.

Bake the macaroons for 10–15 minutes– lift one off the paper to check if they’redone; it should come off with only a littleresistance. If your macaroons havesucceeded perfectly, each one will havea little frilly section at the base – this isknown as the ‘foot’. Remove the bakingparchment or silicone mats from thetrays, complete with macaroons, andleave on a work surface to coolcompletely.

Meanwhile, make the ganache. Put thechocolate in a bowl. Place the cream,milk and glucose in a small pan andheat to boiling point, then pour on tothe chocolate. Stir from the middle toemulsify. Check on a digitalthermometer that the temperature is nohigher than 45°C, then gently mix in thebutter. Leave in a cool place until firmenough to pipe.

Carefully peel the macaroons off thepaper. Match them up into pairs ofequal size. Put the ganache in a pipingbag fitted with an 8mm nozzle and pipeon to the flat side of half themacaroons, then sandwich themtogether with their matching halves.They are best left in the fridge overnightbefore serving, but bring them to roomtemperature before you eat them.

...melt...

Shop-bought macaroons have a tendency to be far too sweet and powdery. However, since wemake ours in a small kitchen with a domestic oven, as you would at home, and not on an industrialscale, we think Melt macaroons have more depth. We fill them with a really thick layer of ganache,

which is utterly delectable.

melt_final 10/02/2012 12:01 Page 164

...SEA SALT CARAMELS...

This is one of the most popular chocolates in our repertoire. The contrast in textures is one of thereasons it is such a star. First there is the crunch of a thick layer of dark chocolate, followed byoozing caramel, then you are greeted by a sticky sweetness with a hint of bitterness, closelyfollowed by sea salt. We use the British sea salt, Maldon, which has wonderful large crystals.

Makes 60

250g double cream35g milk seeds from 1/2 vanilla pod4g sea salt 50g liquid glucose 250g caster sugar25g unsalted butter, cut into cubes60 dark chocolate shells (see page 43)tempered dark chocolate, for rolling

(see pages 32–33)300g good-quality unsweetened cocoa

powder, for dusting

Put the cream, milk, vanilla seeds andsea salt in a small pan, bring just toboiling point, then remove from the heatand set aside.

Put the glucose in a heavy-based panand place over a high heat. When itbegins to bubble, add a little sugar andstir until melted. Keep adding the sugaruntil it is all used up, then raise the heatand boil without stirring until you have agolden brown caramel. Remove fromthe heat, add the warm cream mixtureand stir until smooth. Stir in the butteruntil completely combined, then leaveto cool. Pipe the mixture into thechocolate shells.

Seal the shells with tempered darkchocolate, then roll them in thechocolate to coat (see page 43). Dust with cocoa powder (see page43)and leave to set.

...melt...

176

melt_final 10/02/2012 12:01 Page 176

...SEA SALT CARAMELS...

This is one of the most popular chocolates in our repertoire. The contrast in textures is one of thereasons it is such a star. First there is the crunch of a thick layer of dark chocolate, followed byoozing caramel, then you are greeted by a sticky sweetness with a hint of bitterness, closelyfollowed by sea salt. We use the British sea salt, Maldon, which has wonderful large crystals.

Makes 60

250g double cream35g milk seeds from 1/2 vanilla pod4g sea salt 50g liquid glucose 250g caster sugar25g unsalted butter, cut into cubes60 dark chocolate shells (see page 43)tempered dark chocolate, for rolling

(see pages 32–33)300g good-quality unsweetened cocoa

powder, for dusting

Put the cream, milk, vanilla seeds andsea salt in a small pan, bring just toboiling point, then remove from the heatand set aside.

Put the glucose in a heavy-based panand place over a high heat. When itbegins to bubble, add a little sugar andstir until melted. Keep adding the sugaruntil it is all used up, then raise the heatand boil without stirring until you have agolden brown caramel. Remove fromthe heat, add the warm cream mixtureand stir until smooth. Stir in the butteruntil completely combined, then leaveto cool. Pipe the mixture into thechocolate shells.

Seal the shells with tempered darkchocolate, then roll them in thechocolate to coat (see page 43). Dust with cocoa powder (see page43)and leave to set.

...melt...

176

melt_final 10/02/2012 12:01 Page 176

melt_final 10/02/2012 12:01 Page 190

melt_final 10/02/2012 12:01 Page 190