Hot chocolate and Cherries

Kimberly Lin-McCartney

Kimberly Lin-McCartney

14th October 2013
Kimberly Lin-McCartney

Hot chocolate and Cherries

Hot chocolate and Cherries from Kimberly Lin-McCartney, Corinthia Hotel


  • Hot chocolate sauce
  • 780g milk
  • 150g glucose
  • 530g tainori chocolate
  • 75g sugar
  • Caraibe cremeux Basic custard:
  • 500g Whipping cream
  • 500g milk
  • 200g yolks
  • 100g sugar
  • Caraibe cremeux:
  • 1kg basic custard from above
  • 450g Caraibe chocolate
  • Cherry compote
  • 1kg frozen griotte cherries
  • 300g sugar
  • 30g cornflour
  • 200g kirsch
  • Cherry gel
  • 1kg cherry puree
  • 100g sugar
  • 11g agar
  • Pistachio maltos
  • 20g frozen pistachio paste
  • 80g lightly roasted pistachio
  • 100g maltose powder – Feran Adria range
  • 30g icing sugar
  • 150g veg oil
  • 6g salt fleur de sel
  • Chocolate brownie
  • X1 frame (2kg each)
  • 400g chocolate
  • 305g butter
  • 515g sugar
  • 275g eggs
  • 300g soft flour
  • 2g baking powder
  • 140g chopped walnut
  • 125g chopped pecan nut
  • Pistachio espuma sponge:
  • 115g whole peeled green pistachio
  • 210g whites
  • 80g yolks
  • 170g sugar
  • 40g soft flour


Hot Chocolate sauce
Heat milk, sugar and glucose.
Add to chocolate in 3 stages emulsify with stick blender at end.
Divide into pudding moulds to heat for service
Caraibe cremeux Basic custard
Cook as per crème anglaise- cook to 84c and check the thickness if still thin then continue to cook until well thickened.
Pass and blitz
Caraibe cremeux
Pour 1/3 of the hot custard onto the chocolate and mix in well, add another 1/3 and repeat the process until all the cream is used.
Blitz smooth and place in a container
cling film on the surface, chill for 24 hours.
Cherry compote
Place sugar and cherries on low heat and gently bring to simmer.
Mix corn flour with little water
Mix with hot cherries and cook till thick, take off heat and add kirsch.
Place onto a wide surface to cool quickly.
Cherry gel
Heat puree with sugar and agar, bring to boil and cook out for 2 mins.
Chill mix till set
blend in thermo.
Pistachio maltos
Blend still hot lightly roasted pistachios into the thermo till paste.
Mix all the dry ingredients together, add to the wet ingredients and mix together by hand.
Really rub the oily ingredients into the maltose dry ingredients to evenly disperse.
Chocolate brownie
Melt chocolate and butter.
Mix eggs and sugar together,
add melted chocolate,
sift dry ingredients and add to egg mix, followed but nuts.
Makes 1x frame, once baked press surface to make flat.
Pistachio espuma sponge
Place all ingredients into the thermomix and blitz until totally smooth.
Pour into the espuma gun and charge with 2 bottles of gas.
Rest for 1 hour in the fridge.
Fill a plastic disposable cup quarter full with the espuma sponge and micro wave on full power for 38 seconds.
Allow to cool off in the plastic pot and remove by going around the edge with a small knife and shaking it out gently.
Break into pieces when cold

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.