Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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Warm the glucose and white fondant icing in a pan to 160°C and remove from the heat. Allow to rest for 2 minutes and then stir in the cocoa powder until smooth and shiny. Pour the mixture into a clean flat tray lined with cling film and allow to cool
500ml of liquid glucose
500g of ready-made white fondant icing
150g of cocoa powder
When the mixture has cooled, smash it into small chunks
To make the sugar sticks, warm a chunk of the sugar mixture in the microwave and work on a Silpat mat until smooth and pliable
Pinch one end of the sugar stick and pull away from you with the other hand until the stick is 8-10cm long. Repeat until you have made about 15 sticks. Allow to cool and set on parchment paper
After they have set, pour the caster sugar into a small bowl and stand the chocolate sticks up in the sugar
100g of caster sugar
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