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Inspiring recipes :

Chocolate desserts

Three Components

Tony Hoyle, United Kingdom

Tony Hoyle
Three Components

Main ingredients :

Sao Thomé Baked Cream, Caramel Corn, Horseradish Foam, ‘Horlicks’ Ice Cream, Moscatel Jelly.

Description :

Three components to this dessert, the baked chocolate cream sitting on the toffee popcorn topped with moscatel jelly. A chilled horseradish foam enclosed in cocoa croquant. Malted milk ice cream.


Sao Thomé Baked Cream

  • 240g Sao Thomé chocolate
  • 255g Cream 35%
  • 80g Whole egg
  • 110g Milk

‘Horlicks’ Ice Cream

  • 1lt Milk
  • 500ml Cream 35%
  • 240g Egg yolk
  • 250g Sugar
  • 60g Trimoline
  • 200g Horlicks
  • 100g Malt extract

Horseradish Foam

  • 500ml Milk
  • 50g Sugar
  • 200g Grated horseradish
  • 3 Leaves gelatine

Caramel Corn

  • 350g Sugar
  • 120g Water
  • 100g Popcorn pieces

Moscatel Jelly

  • 200g Moscatel sherry
  • 15g Sugar
  • 2 Leaves gelatine

Chocolate Caramel

  • 100g Sugar
  • 50g Glucose
  • 40g Water
  • 100g Cocoa paste
  • Water to liquefy


Baked cream

Boil the cream and mix with the melted chocolate
Mix the milk and egg and blend with the chocolate
Half fill the rings and bake at 90ºc in a fan oven for 15 minutes
Allow to cool then demould


Boil the sugar and water to 116ºc
Add the popcorn pieces and stir till the sugar crystallises
Continue stirring until the sugar caramelises
Spread the pieces onto a silpat to cool

Moscatel Jelly

Warm a little of the moscatel with the sugar
Dissolve the gelatine in this and add the rest of the moscatel
Set in the fridge

Horseradish Foam

Boil the milk with the grated horseradish take off the heat and add the sugar
Leave to infuse for 20 minutes then add the gelatine
Pass through a chinois and put into the siphon
Chill for 3 hours
Charge twice before use
Pipe into the chocolate croquant

‘ Horlicks’ Ice Cream

Boil the milk, cream, malt extract and trimoline
Mix the yolks and the sugar
Pour the liquid onto the yolks and mix well
Heat to 82ºc whisk in the Horlicks then pass through a chinois
When cool freeze in the ice cream machine

Chocolate Caramel

Boil the sugar, glucose and water to caramel
Whisk in the cocoa paste
Adjust the consistency with water

Dessert made at the World Chocolate Masters 2005 Finals in France.

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Copyright © 2004 Barry Callebaut