Chocolate Cremeux, Cumin Caramel

Wild Harvest UK

Wild Harvest UK

Standard Supplier 9th June 2016
Wild Harvest UK

Wild Harvest UK

Standard Supplier

Chocolate Cremeux, Cumin Caramel

Chocolate Cremeux, Cumin Caramel from Brunswick House chef Andrew Clarke


  • Chocolate Cremeux, Cumin Caramel
  • This dish was put together by my very hard working sous chef, Drew Snaith.
  • • The Cumin Caramel should be spread across a bowl, then topped with a brandy snap.
  • • Use a hot spoon to rocher a portion of cremeux and place on top of the snap. Make a well in the rocher and fill with a little of the crème fraiche.
  • • Top this with a sprinkle of the coco pops.
  • • Decorate with a few broken pieces of snaps.
  • • Grate white chocolate over to finish.
  • Chocolate Cremeux
  • 120g Dark Chocolate
  • 55g egg yolk
  • 30g sugar
  • 175ml whole milk
  • 150ml double cream
  • Brandy Snaps
  • 100gbutter
  • · 100g demerara sugar
  • · 100g golden syrup
  • · 80g plain flour
  • · 1 tsp ground ginger
  • · 2 tsp lemon juice
  • Cumin Caramel
  • 100g caster sugar
  • 20g water
  • 170g double cream
  • 20g cumin seed
  • 20g butter
  • salt to taste
  • Coco pops
  • 100g wild rice
  • veg oil at 210C
  • 80g cocoa powder
  • 100g hot chocolate powder
  • 35g dark chocolate finely grated and cold
  • You will also need,
  • Crème fraiche – sweetened with a little sugar
  • White chocolate – to grate over.


Chocolate Cremeux:
Place milk and cream in a pan and bring to a simmer (don’t be a dick and allow it to boil over). Meanwhile whip the egg yolks and sugar til tripled in volume, slowly pour the hot milk/cream in. Cook this mixture out in a pan until 86C is reached, Stirring continuously. Then pour the custard over the chocolate and fold together, set in 2l containers. Ensure when you set the cremeux it has a cartouche to prevent a skin.
Brandy Snaps:
Combine the butter, sugar and syrup in a pan, and cook over a low heat stirring occasionally until the sugar has dissolved. Do not allow it to boil (it will crystalise)
Remove from the heat and allow to cool to blood temperature.
Beat in the remaining ingredients.
Allow to cool slightly and then roll into 6g balls. Place on a silpat mat and bake for 7-9 mins until golden.
Cumin Caramel:
Place sugar and water in large pan, mix and then bring to a caramel, think the colour of mahogany. Add butter, then cream be careful it will bubble violently. Reduce this by a quarter. Toast the cumin seed then infuse into the caramel for around 45 minutes. Pass through a fine chinois. Season.
Coco pops :
setup 2 pans on the stove, one empty and one with the veg oil, you will also need a chinois/sieve.
When the oil has reached temperature, fry small handful of the rice off then pass the whole thing through the chinois so that none is wasted. You then have clean hot oil to fry off as much as required ( repeat until desired amount)
Drain on a tray with paper towels.
Season with salt.
Mix dry ingredients together well. Then toss the slightly still warm rice through this mix (place in atamisand tap off the excess chocolate)
Do not cover until completely chilled.

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