Chocolate Cactus
Cocoa butter and white chocolate couverture are
gently melted over a bain-marie. Chef Koh stirs
in glucose and simple syrup till a doughy sort
of texture is achieved and kneads until smooth.
“You can add in whatever colour you want once
this is done. This modelling chocolate recipe is
quite stable and versatile,” shares Chef Koh. Ho,
Seow and Prasad work together to make coloured
chocolate cactuses to decorate the durian dessert.
They slowly mould the chocolate cactuses around
the durian cream filled chocolate shells.
Assembly
Chef Koh slices the top of each 'bread bowl'. She
then takes a pair of scissors and cuts into the 'bread
bowl', removing a whole piece of bread from the
centre and then cuts the piece into three slices.
Chef Koh pipes durian cream into the bottom of the
'bread bowl' and layers it with a slice of bread until
all three pieces are used up. Finally, she sprinkles
golden-brown coconut crumbles and chocolate
pearls on the top layer of the durian cream. She
gently presses the chocolate cactuses into the
durian cream. Ho helps to pipe the thorns of the
chocolate cactus with royal icing.1 2 3
Creative Culinaire The School Pte Ltd | 17 Eng Hoon Street, Singapore 169767 | Tel: (65) 6324 1663
SWEET
(^) BAKE
Discover the finest Japanese-
style teas. Beloved and revered,
gentle green Sencha makes an
enduringly well-crafted cup.
THE CRAFT
of FINE TEA
THE CLASSIC TEA BAG COLLECTION
Discover the full range and enjoy
20% off your first order with code
CWAMOTHER at checkout.
http://www.newbyteas.sg