Chocolate Chantilly with Salted Caramel, Butler Point Macadamia Nuts and Fennel Glass
- 275 g very good quality chocolate
- 200 ml water
- 1 small tin of condensed milk
- 1 tsp salt
- ½ tsp fennel seeds
- 100 g castor sugar
- 1tblsp water
Place the unopened tin of condensed milk in a sauce pan and cover it with water. Bring to the boil and simmer for 3 hours, topping up the water as necessary. Remove the tin from the water and cool. Once cool, scoop out the caramel and mix with the salt, leave at room temperature.
Put the chocolate and water into a pan and melt over a medium heat, stirring occasionally. Have two bowls ready, one that will sit inside the other. Into the bigger bowl, put some ice and a little water, and place the smaller bowl in it. Pour the melted chocolate into the smaller bowl and whisk with an electric mixer until the mixture thickens and takes on the appearance of whipped cream. If you over-whip the chocolate mix, simply tip it back into the pan and start again.
Mix the water with the sugar to make a thick paste and heat on a high flame. Meanwhile line a tray with baking paper and wipe with a little oil to prevent the sugar sticking to the paper. The sugar will begin to boil and then colour around the edges, If it starts to darken too fast then tip and swirl the pan but do not stir. Stirring may cause the sugar to crystallise and go cloudy. Bring the sugar to a dark mahogany colour and tip onto the oiled sheet. Be very careful as the caramel is incredibly hot at this stage. Tip the oiled sheet until the sugar is thin and immediately sprinkle on the fennel seeds. Leave to cool completely and then crack into pieces.
Place a small spoonful of the salted caramel onto a plate, top with a neat spoonful of the chocolate chantilly. Finish the dish with a little of the fennel glass.
Suggested wines to complement this recipe
Madame Rouge from Miro Vineyard