Chocolate, blackcurrant, salted caramel, fennel

Adam Handling

Adam Handling

1st April 2016
Adam Handling

Chocolate, blackcurrant, salted caramel, fennel

Chocolate, blackcurrant, salted caramel, fennel


  • Chocolate tuile
  • 700g sugar
  • 700g glucose
  • 80g 70% chocolate
  • Water
  • Chocolate aero
  • 900g Caramelia
  • 100ml olive oil
  • Siphon gun
  • 3 charges
  • Praline sponge
  • 520g egg white
  • 500g praline
  • 335g egg yolk
  • 335g sugar
  • 85g SR flour
  • 5tsp cocoa powder
  • Blackcurrant gel
  • 1kg blackcurrant purée
  • 10g Agar-agar
  • Blackberry and Rosemary Ice Cream
  • 1000g Blackberry Puree
  • 1152g Milk
  • 227g Double Cream
  • 161g Milk Powder
  • 297g Sugar
  • 91g Glucose
  • 12g Stabilizer
  • 1bunch Rosemary
  • Cassis blackcurrant
  • Chocolate soil / fennel pollen
  • Whipped salted caramel


Chocolate tuile

In a pan put sugar and glucose, cover with water. Bring it to the boil and turn into an amber caramel colour. Add sugar, mix well and pour onto silpat.

Let it set and break into small pieces.

Chocolate aero

Melt chocolate and mix with olive oil.

Place mixture in siphon and charge 3 times. Shake siphon to activate mixture. Remove gas from syphon, open and pour mixture into moulds. Place in fridge to set.

Praline sponge

Blitz all ingredients in thermomix.

Pass through chinois and pour in syphon. Charge 3 times.

Blackcurrant gel

Bring to the boil the purée and agar-agar. Leave to set then blitz in thermomix. Adjust the consistency with stock syrup if needed. Pass through chinois.

Blackberry and Rosemary Ice Cream

Infuse Rosemary, Milk and Cream together and allow to cool down until cold then pass.

Mix Milk Powder, Sugar, Glucose and Stabilizer together making sure it is well mixed.

Re-Heat your infused Milk and Cream to 60°C. Whisk in your dry mix and bring to just under the boil.

Pass and chill over ice. When cold hand blend in your puree.

Pass through chinois and leave to rest overnight in the fridge, then freeze.

Cassis blackcurrant

Compress blackcurrant with cassis liquor.

Chocolate soil / fennel pollen

Blitz chocolate soil and fennel pollen in thermomix.

Whipped salted caramel

Whip salted caramel sauce.

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.