Anna Polyviou - Firecracker
Roasted Milk Chocolate
300g Cacao Barry Alunga 41% milk chocolate
10g skim milk powder
1 vanilla pod, split and seeds scraped
40g blanched, unsalted peanuts
40g cocoa nibs
27g glucose syrup
65g unsalted butter, room temperature and finely diced
1.3g yellow pectin
80g caster sugar
5g sea salt flakes
5g powdered cocoa butter
15g gelatine leaves, titanium strength
100g raspberry purée
80g caster sugar
20g glucose syrup
Raspberry Cold Set Brulée
3.5g gelatine leaves, titanium strength
50g thickened cream
155g raspberry purée
25g caster sugar
8g whole egg, lightly beaten
53g egg yolks
Peanut Butter Cremeaux
5g gelatine leaves, titanium strength
100g Callebaut 28% white chocolate callets
80g crunchy peanut butter
60g caster sugar
60g egg yolks
120g thickened cream
Chocolate Soufflé Sponge
canola oil spray, for greasing
5 egg whites
115g caster sugar
45g cocoa powder, sieved
5 egg yolks, lightly beaten
125g raspberry purée
10g lemon juice
30g icing sugar, sieved
Roasted Milk Chocolate Mousse
4g gelatine leaves, titanium strength
170g Roasted Milk Chocolate
10g glucose syrup
200g thickened cream
100g Cacao Barry Alunga 41% milk chocolate
10g powdered cocoa butter
15g popping candy
25g caramelised popcorn, roughly chopped
25g potato chips, sea salt flavour, roughly chopped
Tempered Chocolate Shell
300g Cacao Barry Ocoa 70% dark chocolate
1 firecracker transfer sheet
glucose syrup, to assemble
sparkler, to assemble
- Pre-heat one oven to 120C and a second oven to 170C.
- For the Roasted Milk Chocolate, first line a flat baking tray with a silpat mat. Place the milk chocolate, skim milk powder, vanilla pod and seeds onto the lined tray and stir until fully incorporated. Place into the oven preheated to 120C and bake until the chocolate has melted, about 10 minutes.
- Remove tray of melted chocolate from the oven. Using a large, offset palette knife, mix the chocolate on the tray by bringing the chocolate from the sides into the middle of the pan to incorporate the mixture. Once mixed, spread the melted chocolate out again to form a completely smooth and even layer.
- Place the tray back into the oven and bake in 10 minute intervals, taking the tray out and using the large offset palette knife to stir and smooth out the chocolate completely evenly at each interval. Continue to bake until the chocolate has a roasted smell and all the skim milk powder has dissolved, about 40 minutes.
- Remove from the oven and use the large offset palette knife to smooth out the chocolate into a smooth and even layer and set aside on the bench until required.
- For the Peanut Grue, line a large flat baking tray with a silpat mat.
- Place the peanuts into the bowl of a stick blender food processor. Blitz until the peanuts are an even crumb, about the same size as the cocoa nibs. Transfer the peanuts to a small bowl, add the cocoa nibs and set aside until required.
- Place the milk and glucose syrup in a small copper pot and bring just to boiling point. Add in the butter and stir the mixture until the butter has melted.
- Meanwhile, place pectin and sugar into a small bowl and stir to combine.
- When the butter has completely melted, use a small whisk to whisk the sugar and pectin into the butter and milk mixture. Return to the heat and continue to cook the mixture until it has reached 106C, then remove from the heat.
- Pour the butter and milk mixture in to the bowl of cocoa nibs and peanuts. Add the salt and stir to combine until the mixture becomes a thick paste.
- Lay a sheet of baking paper out onto a clean surface. Pour half of the grue mixture into the middle of the sheet of baking paper. Cover with a second sheet of baking paper. Use a rolling pin to roll the grue mixture out flat to 2mm thick, between the 2 sheets of baking paper.
- With the grue still between the sheets of baking paper, transfer to a large flat tray and place into the blast chiller to set, about 5 minutes.
- Line a flat baking tray with a silpat mat. Once grue has set, remove from the blast chiller. Peel away the top sheet of baking paper and place, exposed side down, onto the silpat mat. Peel away the second layer of baking paper and place tray into the oven set at 170C. Bake until golden brown, about 10 – 12 minutes.
- Remove the Peanut Grue from the oven and, while still hot, sieve the powdered cocoa butter over the Peanut Grue in an even layer. Allow to cool slightly, then use a circle cutter to cut out 4 x 3.5cm discs. Leave the discs on the tray to cool and set aside on the bench until needed to assemble.
- Increase oven set at 170C to 190C.
- For the Raspberry Marshmallow, place the silicone sheet of disc moulds onto a baking tray and set aside. Place the gelatine into a small bowl of cold water and set aside to soften.
- Meanwhile, place the raspberry purée, sugar and glucose into a small saucepan and bring to the boil, stirring occasionally.
- When the purée syrup starts to boil, remove from heat. Squeeze out softened gelatine to remove excess water and add to the syrup. Stir until gelatine has completely dissolved. Pour syrup into the bowl of an electric mixer fitted with a whisk attachment.
- Turn on the electric mixer to high and whisk until the marshmallow mixture is pale and fluffy and has increased in volume, but is still warm, about 6 – 8 minutes.
- While the marshmallow mixture is still warm, transfer to a piping bag. Pipe marshmallow mixture to the top of 4 of the disc moulds pre-set on the tray. Use a small, offset palette knife to level off the Raspberry Marshmallow and place into the blast chiller until required.
- For the Raspberry Cold Set Brulée, place gelatine into a small bowl of cold water and set aside to soften.
- Meanwhile, whisk the sugar, eggs and egg yolks together in a medium bowl and set aside until required.
- Combine the cream and raspberry purée in a small saucepan and bring to the boil over a medium heat. Once boiling, remove from heat and whisk into the reserved egg mixture. Pour mixture back into the saucepan and place back on the stovetop over a medium heat.
- Using a spatula, gently stir the mixture until it reaches 85C and thickens slightly. Once the mixture has reached 85C, remove from the heat. Squeeze out gelatine to remove excess water and add to the mixture, stirring until gelatine has completely dissolved.
- Pass the brulée mixture through a sieve into a clean pouring jug and set aside to cool slightly.
- Remove tray of disc moulds with Raspberry Marshmallow from the blast chiller. Pour brulée mixture up to the top of 4 of the disc moulds and level off the surface with a small, offset palette knife. Place tray back into the blast chiller until required.
- For the Peanut Butter Cremeaux, first place the gelatine into a small bowl of water and set aside to soften.
- Place the milk and cream in a small saucepan over a medium heat and bring just to the boil.
- Meanwhile, place the white chocolate and peanut butter into a medium bowl and set aside.
- Place caster sugar and egg yolks into a separate medium bowl and whisk until well combined.
- Once the cream mixture has come just to the boil, remove from heat and pour half into the egg mixture and whisk well to combine. Pour the egg cream mixture back into the saucepan of remaining milk and cream and place back on the stovetop over medium heat. Continue to cook, stirring continuously until the anglaise mixture reaches 65C.
- Once the mixture has reached 65C, remove from the heat. Squeeze out gelatine to remove excess water and add to the anglaise, stirring well until the gelatine has dissolved completely. Strain the anglaise through a fine sieve over the chocolate and peanut butter and whisk until completely combined. Transfer to a pouring jug and set aside to cool slightly until required.
- Remove the tray of Raspberry Marshmallow and Raspberry Cold Set Brulée discs from the blast chiller. Pour the Peanut Butter Cremeaux mixture into 4 of the disc moulds up to the top. Level off the mixture with an offset palette knife and return tray to the blast chiller until required.
- For the Chocolate Soufflé Sponge, spray a 16cm x 23cm baking tray with a little canola oil. Line the baking tray with baking paper and spray the surface again with canola oil. Set aside until needed.
- Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Whisk on high speed until soft peaks form. Gradually add in the caster sugar until combined and continue to whisk until the mixture is thick and glossy and all the sugar has dissolved, about 2 minutes. Rub a little of the mixture between your fingers to check that all sugar has dissolved.
- Remove the mixture from the machine and, using a silicone spatula, gently fold in the sieved cocoa powder and egg yolks until fully incorporated, taking care not to knock too much air out of the mixture.
- Pour the sponge mixture into the prepared baking tray halfway to the top. Using a small offset palette knife, level off the surface of the sponge so that it is completely even. Place into the oven preheated to 190C and bake until skewer comes out clean when inserted, about 10 -12 minutes.
- Remove from the oven and lift the baking paper and sponge off the baking tray, transfer to a wire rack and place the sponge into the blast chiller to chill until required.
- For the Raspberry Gel, place raspberry purée and lemon juice into a small saucepan over a medium heat and bring just to the boil.
- Once boiling, gradually add the sieved icing sugar to the saucepan while whisking continuously. Once the icing sugar is combined, remove from the heat and transfer the Raspberry Gel to a pouring jug.
- Remove tray of silicone disc moulds from the blast chiller. Pour Raspberry Gel into the remaining 6 disc moulds up to the top and place tray back into the blast chiller until required.
- For the Roasted Milk Chocolate Mousse, first place the gelatine into a small bowl of cold water and set aside to soften.
- Measure out the Roasted Milk Chocolate into a microwave safe bowl. Melt in the microwave in 30 second bursts until completely melted. Stir at each interval to ensure the chocolate does not burn.
- Meanwhile place the milk and glucose into a small saucepan over a medium heat and bring to the boil.
- When the milk has come to the boil, remove from heat. Squeeze out gelatine to remove excess water, add to the milk and glucose mixture and whisk until the gelatine has completely dissolved.
- Pour the milk mixture over the melted Roasted Milk Chocolate and whisk until completely combined. Strain through a sieve into a clean bowl and stir with a rubber spatula until the mixture has cooled to 30C.
- Meanwhile, place cream into the bowl of an electric mixer fitted with a whisk attachment. Semi-whip the cream to soft peaks. When the chocolate mixture has cooled to 30C, gently fold in the cream until fully incorporated. Transfer the mousse to the refrigerator to set slightly until needed.
- For the Crunch, put the milk chocolate and cocoa butter in a small microwave safe bowl. Place into the microwave and melt in 30 second bursts until completely melted, stirring at each interval to ensure the chocolate does not burn.
- When the chocolate and cocoa butter have melted, remove from the microwave and stir until completely combined. Allow to cool to 30C, then add in the pop-rocks, caramelised popcorn and potato chips and stir gently until combined. Set aside on the bench until required.
- Place a sheet of baking paper onto a clean chopping board. Remove the cooled Chocolate Sponge from the blast chiller. Turn sponge out onto the lined chopping board, peel away the baking paper and recover with a clean sheet of baking paper. Use a rolling pin the gently roll the sponge layer to 1cm thick.
- Remove the top layer of baking paper and spread the reserved Crunch mixture evenly on top of the sponge and level the surface with an offset spatula. Set the tray aside on the bench until required.
- To assemble the middle insert, lay a 30cm sheet of cling film onto a clean surface and smooth out flat.
- Remove the silicone disc mould sheet from the blast chiller. Push out 3 of the Raspberry Gel discs from the mould and stack on top of each other to form one piece, using fingertips to smooth the seams and stick the pieces together. Lay the Raspberry Gel piece, lengthways, into the middle of the cling film.
- Lift two Peanut Grue discs off the tray and place, flat side down, on each end of the Raspberry Gel piece. Wrap the Raspberry Gel and Grue piece in the cling film and twist the ends to tighten and seal. Place back into the blast chiller until required.
- To assemble the outer inserts, lay another 30cm sheet of cling film onto a clean surface and smooth out flat. Push out one of the Raspberry Marshmallow discs from the disc mould sheet and place on the cling film. Then, push out one of the Peanut Butter Cremeaux discs and place on top of the Raspberry Marshmallow disc. Push out one of the Raspberry Cold Set Brulée discs and place on top of the Peanut Butter Cremeaux.
- Pick up the insert piece and, using fingertips, gently smooth the seams of the 3 layers so that they stick together to form one piece. Lay the piece down lengthways into the middle of the cling film, wrap in the cling film and twist the ends to tighten and seal. Repeat this process to make a second outer insert and place both pieces into the blast chiller until required.
- Take the tray of Chocolate Soufflé Sponge and Crunch and, using a 4.5cm circle cutter, cut out 2 discs of sponge crunch and set aside.
- To assemble the Firecracker, take a 16cm x 5cm pvc tube lined with acetate and wrapped in cling film at one end and stand the tube cling film side down onto a set of scales.
- Gently push a metal skewer into the Crunch side of one of the sponge crunch discs. Lower the disc into the tube, sponge side down, and twist the skewer to release, using a small palette knife to push the sponge off the skewer.
- Remove the Roasted Milk Chocolate Mousse from the refrigerator and whisk to remove any lumps. Transfer mousse into a piping bag fitted with a size 9 nozzle.
- Carefully pipe 40g mousse into the tube.
- Remove the wrapped middle and outer inserts from the blast chiller. Carefully remove the cling film from all inserts.
- Lay the outer inserts onto a clean surface. Push a skewer into the Raspberry Marshmallow layer of one of the outer inserts and gently lower into the centre of the pvc tube onto the mousse. Push down gently so that the mousse moves up the sides of the tube, surrounding the insert and level with the top of the insert. Twist the skewer to release, using a small palette knife to push the insert off the skewer
- Pipe another 40g of mousse onto the top of the insert.
- Take the middle insert and gently push a skewer into the Peanut Grue disc at one end of the insert. Gently lower the middle insert into the pvc tube and gently push down so that the mousse comes half way up the sides of the insert. Twist the skewer to release, using a small palette knife to push the insert off the skewer.
- Pipe another 40g layer of mousse on top of the middle insert. Gently push the skewer into the Raspberry Marshmallow layer of the second outer insert and lower into the tube. Gently push down to allow the mousse to fill up the sides of the insert, leaving 3cm at the top of the pvc tube.
- Pipe a further 30g of mousse on top of the Raspberry Marshmallow layer. Finish with the second sponge crunch disc, with the sponge facing upward, and push down so that the layer of sponge is surrounded by mousse and level with the edge of the tube. Use a small palette knife to level off and remove any excess mousse.
- Carefully transfer the tube, still standing upright, to a small round tray and into the blast chiller until completely solid. About 10 – 12 minutes.
- To make the Tempered Chocolate Shell, take the 16.5cm x 18cm and a 15cm x 7cm rectangles of transfer sheet and lay out, shiny side down, onto a completely clean and cool surface. Set aside until needed.
- Place the chocolate into a microwave safe bowl, and melt in 40 second bursts, stirring at each interval, until three quarters of the chocolate is melted and smooth. Remove from the microwave and continue to stir the chocolate until the temperature reaches 31 – 32C.
- Once completely solid, remove the layered chocolate mousse insert from the blast chiller. Gently remove the pieces of pvc tube using a small knife to cut the taped seams, taking care not to pierce the acetate or the insert. Keep the acetate around the mousse tube and return mousse tube back to the blast chiller to freeze until required.
- When chocolate is tempered, pour half the tempered chocolate onto the 16.5cm x 18cm rectangle and use an offset palette knife to spread the chocolate out very thinly and evenly, approximately 2mm thick. Use a palette knife to lift the rectangle off the bench and place on to a clean sheet of baking paper. Repeat the method with the 15cm x 7cm rectangle. Set the rectangles aside on the bench to semi-set. Reserve bowl of remaining melted chocolate for assembly.
- Take the mousse insert out of the blast chiller and gently peel off the acetate. Place the 16.5 x 18cm chocolate rectangle on the bench with the short side towards you. Lay the mousse insert along the short edge closest to you and, using the baking paper as a guide, roll the chocolate sheet around the whole tube, ensuring that the edge is sealed. Place the tube onto a paper-lined tray, seam side down, and into the refrigerator to set, about 2 minutes.
- Meanwhile, use a circle cutter to cut 2 x 5cm discs into the 15cm x 7cm rectangle, leaving the sheet intact. Set the cut rectangle aside to set.
- Once the Firecracker is set, remove from the refrigerator and carefully peel away the transfer sheet. Remove the discs from the 15cm x 17cm rectangle sheet and use a small dot of reserved melted chocolate to stick the discs to either side of the tube to encase the cracker completely.
- Place a small dot of glucose into the middle of the serving plate, then carefully place the Firecracker onto the plate.
- Heat the exposed metal base of the sparkler using a blowtorch and gently press into one end of the firecracker.
- Light the sparkler.