Chocolate sphere
Salted caramel
boil sugar&water to make a light caramel, add sea salt and
gradually add cream, last thing add the butter and chill.
Chocolate mousse
melt chocolate to 45
boil stock syrup
whisk egg yolks, add hot stock syrup, whisk until cool
3 quarter whip cream with vanilla seeds then add chocolate
add 1 6th of the cream to the chocolate and whisk (it should
Look like ganache)
Add egg mixture then the remaining cream to the chocolate
And fold them together
Chocolate “salty balls”
Pipe the chocolate mousse into 50mm moulds and allow setting, with a melon baller scoop out a half round from the middle of the chocolate mousse and piping the salted caramel in the cavity then freeze.
Heat a tray to 120 degrees
Pop the chocolate out of the moulds, take two halves and melt the flat side of the chocolate mousse and stick these together and place back in the freezer
Lemon ice cream
Melt chocolate to 45 add lemon zest
Place egg yolks, sugar and water in a small bowl, over heat, to 60 degrees whilst whisking, take off heat and whisk until cool
3 quarter whip cream
Add 1 sixth of the cream to the chocolate mix, then fold in the remaining cream and egg mixture together and chill over night
White chocolate lemon mousse
Whisk egg yolks and sugar, boil milk, add to egg mixture with lemon zest over gentle heat stirring continually until it reache 82 degrees, chill and pass add double cream and churn
In a square frame place a sheet of chocolate sponge in the base, place lemon ice cream on top of the sponge to the depth of 1 inch then freeze, cut to size
With a vegetable peeler take full length strips of the lemons, blanch lemon peel in boiling water then wash off, boil stock syrup and glucose, add lemon then simmer for 5 minutes, take off heat and rest for 20 minutes, repeat several times then chill
Chocolate sauce
Boil cream, pour over chopped chocolate, let sit for 10 minutes, add stock syrup
Assemble dish as photo, white chocolate disc, chocolate plaque, stick and golden leaf