ClubCOLLECTIVE November 2024
Enjoy delicious decadence with AnchorTM Food Professionals Dark Chocolate Hazelnut Torte, Blood Orange Curd and Vanilla Cream. The ultimate season’s treatings for chocolate lovers.
Ingredients
Dark Chocolate Hazelnut Torte
● 200g Dark chocolate
● 100g Milk chocolate
● 300g Hazelnut flour
● 150g Caster sugar
● 100g Western StarTM Unsalted Butter
● 8ea Eggs
Chocolate Mirror Glaze
● 65g Anchor Food Professionals
● Culinary Cream
● 210g Caster sugar
● 110g Water
● 65g Cocoa powder
● 50g Dark chocolate
● 3ea Gold gelatine leaves
Blood Orange Curd
● 2ea Blood orange juice and zest
● 150g Egg yolk
● 100g Egg
● 100g Caster sugar
● 600g Western Star Unsalted Butter, cold diced
Chocolate Swiss Meringue
● 125g Egg whites
● 180g Caster sugar
● 100g Pure icing sugar
● 20g Maize cornflour
● 25g Dutch cocoa
● 25g Cacao nibs
Vanilla Soft Whip Cream
● 150g Anchor Food Professionals Culinary Cream
● 25g Icing sugar
● ¼ tsp Vanilla paste
Method
Dark Chocolate Hazelnut Torte
1. Pre-heat oven to 155°C.
2. Melt Western Star Unsalted Butter and chocolates over a double boiler and set aside to cool to room temperature.
3. Beat eggs and caster sugar together until well creamed and add to the chocolate mix.
4. Fold in hazelnut flour.
5. Pour into prepared molds and bake for 20 minutes (or until a skewer comes out clean), cool and chill ready to be mirror glazed.
Chocolate Mirror Glaze
1. Soak gelatine in cold water to bloom.
2. Bring the Anchor Food Professionals Culinary Cream, caster sugar, water, and cocoa to the boil while gently stirring to ensure it doesn’t stick and over cook.
3. When it comes to a gentle boil, remove from heat and add gelatine.
4. Stick blend until smooth and glossy.
Blood Orange Curd
1. Place blood orange juice, zest, caster sugar, eggs and yolk into a bowl and double boil while stirring until the mix reaches 82°C.
2. Strain and cool to 55°C.
3. With a stick blender, blend the diced Western Star Unsalted Butter a few pieces at a time until butter is fully incorporated and the mix is smooth.
4. Cover and place into the fridge for a minimum of three hours to properly set.
Chocolate Swiss Meringue
1. Bring egg whites and caster sugar to 60°C in a double boiler.
2. Pour into a mixer and whisk until cool to touch.
3. Whisk in the maize cornflour, icing sugar and cocoa.
4. Spread thinly on baking paper or pipe to your desired shape.
5. Place in a dehydrator or oven with pilot on overnight (12 hours minimum).
Vanilla Soft Whip Cream
1. Add Vanilla and icing sugar to Anchor Food Professionals Culinary Cream.
2. Place in a bowl and whisk until soft peaks.
Assembly
- Hollow out a circular centre from your tortes and fill with blood orange curd and hazelnut caramel.
- Top the base of the torte with a leftover round of torte, turn over ensuring the round side is facing up.
- Warm the mirror glaze until pourable and pour gently over tortes and garnish edge with freeze dried orange.
4. Spoon a tablespoon of vanilla cream in the centre of your plate and spread on the base.
5. Place your mirror glazed torte just off centre and garnish with chocolate meringue, crystallised chocolates and blood orange curd.
6. Garnish with lemon balm and blood orange zest.
Contact Information
Name: Veronica Trevizo
Title: Distributor Manager NSW
Mobile: 0475 510 413
Email: Veronica.Trevizo@fonterra.com
Website: https://www.anchorfoodprofessionals.com/au/en.html
