Chocolate Sable Breton – makes 10 individual desserts:
•Whisk the sugar and yolks, add the creamed butter then the flour, salt and baking powder.
•Roll between silicone paper or chill and roll out.
•Place it into your ring and bake at 160 – 170 for 12 to 15 minutes.
•Allow to cool slightly and press the centre down to make a cavity.
•Set aside ready to use.
White chocolate and Passionfruit Whipped Ganache:
•Bring to the boil the cream and passionfruit puree.
•Pour over the W2 white chocolate and blend with a hand blender.
•Add the cold whipping cream and chill over night.
Dark Chocolate Sorbet:
•Boil the water and add the sugar and stabiliser.
•Pour onto Callebaut 70% couverture and form and emulsion, mix with a hand blender.
•Allow to cool before churning.
Chocolate Arabesque:
•Mix together the icing sugar, the orange juice and the warm melted butter. Add the flour sifted with the cocoa powder and mix.
•Spread out thinly on a Silpat baking mat and bake at 170°C for 7 to 8 minutes.
•Leave to cool and then break up in attractive pieces.
•Store in a dry place.
To garnish:
Use some fresh passionfruit, flowers and some fresh herbs.