AT HOME WITH GARTH

 Garth Stroebel, one of a small band of South Africa's leading chefs, both respected and admired throughout the industry, takes us on a culinary journey and introduces us to an exquisite chocolate dessert, one of the more delicious things of life!  

CHOCOLATE INDULGENCE 

We all like to indulge in the finer things of life. From a culinary experience, we have selected this Chocolate indulgence dish, which lives up to its name of being a true indulgence. So many years ago the Olmec Indians along with the Mayan and the Aztec upper classes used this fundamental bean as a drink.

It is thanks to Columbus and Courtenes who brought this delicacy to Europe where it became known as the Theobroma, and in Greek “Food of the Gods”.  We have used this now famous ingredient in desserts and drinks ever since it created a spell over our sense of taste that is unforgettable. 

I hope this dessert lives up to Your sweet indulgence…Yours in cooking, Chef Garth Stroebel.

CHOCOLATE INDULGENCE 

Chocolate Mousse: 
200 g bitter chocolate 
200 g white chocolate 
200 g milk chocolate 
500 ml fresh cream 
4 eggs 
125 g sugar 
3 x 5 ml gelatine powder (in three separate bowls) 
50 ml hot water 
zest of 1 orange 
50 ml hot rum 
50 ml strong hot coffee 
8 chocolate sponge discs the size of single portion dariole moulds
(Serves 8) 

For the chocolate mousse: In three separate bowls, in a double-boiler, melt the bitter chocolate, white chocolate and the milk chocolate. Remove from the heat and set aside. Whisk the cream to soft peak stage, then divide it into three equal portions. Whisk the eggs and sugar in a bowl placed over simmering water until it makes ribbons. Remove from the heat, divide it into three equal portions and set aside. 

Dissolve one quantity of gelatine in the hot water with the orange zest added, another quantity in the hot rum and the last in the hot coffee. Mix the melted bitter chocolate  with the coffee-gelatine mixture. Fold in a third of the egg mixture and A third of the cream. Divide this mixture equally among the dariole moulds and  smooth the top. Place in the freezer for about 15 minutes until set. 

Mix the melted white chocolate with the hot water-gelatine mixture. Fold in another  third of the egg mixture and another third of the cream. Spread this mixture  over the bitter chocolate layer and smooth the top. Place in the freezer again for about 15 minutes until set. Mix the melted milk chocolate with the rum gelatine mixture, then fold in the remaining egg mixture and cream. Spread this mixture over the white chocolate layer and smooth the top. Place in the  freezer for about 15 minutes to set. Place a sponge disc on top and press down gently into the mould. Set aside in the freezer until needed. 

Ganache: 
100 ml fresh cream 
200 g bitter chocolate 

For the ganache: In a small saucepan, bring the cream to the boil, then remove  from the heat and add the chocolate, stirring until melted and smooth. Allow to cool slightly. 

Chocolate Curls: 
100 g dark chocolate 
100 g white chocolate 

For the chocolate curls: Melt both chocolates separately over simmering water. On a clean, smooth work surface, spread the dark chocolate in a long, thin layer about 6 cm wide. When nearly set, pull a comb scraper or large fork across it so that lines are formed. Spread the soft white chocolate over the dark chocolate so that sinks into the lines that you have created. When set but still slightly pliable, hold the back of a knife on top of the chocolate at an angle and scrape the surface as if peeling off paint. Curls will form. Keep doing this to make individual curls. 

For the final presentation: Remove the dariole moulds from the freezer, dip them into boiling water then unmould them onto a rack. Pour the ganache over them and leave to set. Place one portion per plate and decorate with the chocolate curls. If desired, pipe lines of melted chocolate on the plate and decorate with few berries. 

Altitude December 2006 Altitude in-flight magazine, Nationwide Airlines
www.altitudemag.co.za