Vegan dark chocolate & hazelnut delice recipe with peanut & coconut sorbet

Ritter Courivaud

Ritter Courivaud

Standard Supplier 6th February 2019
Ritter Courivaud

Ritter Courivaud

Standard Supplier

Vegan dark chocolate & hazelnut delice recipe with peanut & coconut sorbet

Michelin star chef Matt Worswick from the Latymer at Pennyhill Park in Surrey, creates a vegan dark chocolate and hazelnut delice recipe with peanut and coconut sorbet. Matt uses a vegan hazelnut LINNOLAT pastry couverture which is a Ritter Courivard product.

Ingredients

  • Delice:
  • 480g Coconut Milk
  • 3tbs Coconut Oil
  • 300g Linnolat hazelnut couverture
  • 250g Caster Sugar
  • 1tsp Vanilla seeds
  • Vegan Glaze:
  • 700g Glucose
  • 530g water
  • 250g Vegan Cream
  • 725g Caster Sugar
  • 200g Cocoa Powder
  • 20g Caster Sugar + 58g pectin
  • Vegan Crumb:
  • 450 Gluten Free Four
  • 60g Cornflour
  • 100g Caster Sugar
  • 8g Salt
  • 290g Melted soya spread
  • Vegan Delice Bases:
  • 200g Raosted Blanched Peanuts
  • 200g Roasted Hazelnuts
  • 300g Peanut Butter
  • 2 tsp Honey
  • 4tsp Maldon Salt

Method

1. Heat coconut milk pour over 100% chocolate & coconut oil
2. Whisk in caster sugar, ensure all is emulsified
3. Place into piping bags, pipe into chocolate delice moulds leaving space at the top for a base.
4. Pat moulds, place base on & freeze.
5. Leave in blast freeze for at least 12 hrs to set, pop & tub
6. Glaze when required
1. Boil glucose, water, vegan cream & half 725g caster sugar
2. Mix cocoa powder, caster sugar & pectin
3. Slowly add sugar mix to the cream mix
4. Re boil & the pass
5. Place into vac pac bags @ 500g
Follow same method as above
1. Blitz nuts but still leaving texture
2. Add the rest of the ingredients then place between 2 sheets of parchment paper
3. Roll on the rolling machine to 3mm
4. Freeze, then cut using the no5 cutter

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.