Many of our bloggers are big chocolate fans and excited to hear about and enter the Godiva Chocolate Challenge competition. Rosana has kindly shared her entry. A white chocolate dessert based on Godiva's Praliné Brésilienne.
You might have noticed that there are a few chocolate recipes on my blog. No, that's a coincidence, I am a chocolate lover! So much so that I went on a chocolate tour on Chocolate Week last year and on another occasion I took part on a chocolate tasting masterclass. Godiva is one of my favourites and I enjoy eating their dark chocolate bars. So to challenge myself I decided to enter the truly scrumptious Godiva Chocolate Challenge competition
in the UK (details below) and cook with white chocolate for a change.
The competition: Conjure up a truly magical chocolate dessert, tick, inspired by Godiva, tick; and you could be on your way to Brussels to visit Godiva’s famous Chocolate Atelier - yes please! What’s more, your dessert will have a pride of place on the menu for a whole week at the exclusive restaurant HIX Soho, if you win... now that's a dream...that can come true!
So be creative, be daring, be different, tick, tick, tick. Four finalists will prepare their recipes for our judges - now that is scary! - restaurateur Mark Hix, food critic William Sitwell, chef Juliette Nothomb and our head chocolatier Thierry Muret. And then the taste off begins…more details: Godiva
The recipe is based on their Praliné Brésilienne, as you guessed it, once again I am using my heritage influence. I transformed the truffle into a Brazilian desert called pavé,
using Brazil nuts praline, instead of hazelnuts praline, adding orange flavour and alcohol, the latter can be left out, if desired. Pavé
consists of layers of biscuits (Marie or similar to Rich tea) or ladyfingers, cream and condensed milk and more cream on top. Usually, it's made with condensed milk, but I left that ingredient out. Also, it's traditionally served in a family size dish. I must warm this is not a dieter's dream or for the health conscious. This is an indulgent dish and more often than not, we need a treat!
Makes 6 (generous) - 8 portions
White Chocolate Pave with Whisky and Brazil Nut Praline
4 fresh organic eggs , whites and yolks separated
100g of caster sugar (½ cup of tea
200 g of unsalted butter
500g White Chocolate chips or bar, I used Couverture
Sprig of thyme in a bundle
200 ml of double cream or heavy cream (1 cup)
1 vanilla pod
10ml whisky, 4ml of orange blossom, 5ml water to the deep the biscuits
300 grams of ladyfingers (about 2 packets), if there are left overs, eat them with coffee later
50g of Brazil nuts , chopped (1/2 cup)
125g of caster sugar (3/4 cup)
1. Start making the praline: line a baking tray with baking paper. Combine ¾ cups of sugar and 2 tablespoons of water in a saucepan over low heat. Cook, stirring until the sugar has dissolved ( about 5 minutes) .
Increase heat to high. Bring to the boil without stirring, until mixture turns golden ( 5 minutes) – for more precision when it hits 300C on a sugar thermometer. Remove from heat . Set aside for 3 minutes to allow bubbles to subside. Add the chopped Brazil nuts. Pour onto prepared lined tray. Allow it to cool . Break praline into very small pieces. Reserve.
2. Melt the white chocolate in Bain-Marie with a sprig of thyme, let it cool slightly. Remove sprig of thyme when it has cooled.
3. In a very clean bowl and grease-free and whisk, beat the the whites to stiff peaks and set aside.
4. In another bowl, beat the egg yolks, butter and sugar until a white-ish cream. Add the vanilla seeds (by cutting in the middle lengthways and scrape from the pod with the back of a knife) double cream and beat well. Add the cooled melted white chocolate (fish out the sprig of thyme). Add the egg whites gently until fully incorporated. Divide the mixture in two. In one mixture add the broken praline (Brazil nuts praline). Leave some praline for decoration.
5. Brush the biscuits one by one, with the mixture of whisky, orange blossom and water and line a serving dish with them. Cover with a layer with the praline cream. Repeat and alternate the cream, biscuits and praline cream, and so on, ending with a layer of cream. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours.
6. Serve chilled. I decorated mine with dust of praline and caramelised physalis.
The perfect chocolate dessert?
Inspired to make your own chocolate creation? Enter the Godiva Chocolate Challenge by 15th March 2014.