Chocolate pudding
Bowl from Hayden
Youlley Design.
All other props
stylist’s own.
Stockists p152.
Candy barsAll
props stylist’s own.125 ml (1⁄2 cup) milk
60 gm butter, diced, plus extra
for greasing
165 gm (¾ cup) caster sugar
150 gm (1 cup) plain flour, sifted
5 gm baking powder
100 gm (1 cup ) Dutch-process
cocoa, sifted
160 gm brown sugar
50 gm (1⁄3 cup) sesame seeds
60 gm red miso paste
Crème fraîche, to serve1 Preheat oven to 180°C and
grease a 1.5-litre ovenproof dish
or 4 x 375ml ovenproof dishes.
Heat milk and butter in a
saucepan over medium heatChocolate self-saucing pudding
with sesame crunch
SERVES 4-6 // PREP TIME 20 MINS // COOK 40 MINS“Adam James, the Jesus of fermentation, is based here in
Hobart,” says Wise. “His love of the crock is infectious, and
drove me to put red miso in here, which adds salty umami.”until butter melts. Remove from
heat and whisk in caster sugar,
flour, baking powder and half
the cocoa. Spread into dish.
2 Combine brown sugar,
sesame seeds and remaining
cocoa in a bowl and scatter
over the top. Place miso in
a heatproof bowl, pour in
500ml boiling water, stir to
dissolve, then carefully pour
into dish. Bake until a crust
forms but sauce is still visible
underneath (about 40 minutes
for large dish; 20 minutes for
small dishes). Rest for 5 minutes,
then top with a dollop of crème
fraîche to serve.400 gm milk chocolate,
finely chopped
Black salt flakes or other
sea salt flakes, to serve
CARAMEL
750 ml (3 cups) pouring cream
75 gm (⅓ cup) caster sugar
50 gm dextrose (see note)
NOUGAT
165 gm (¾ cup) caster sugar
90 gm dextrose (see note)
60 gm eggwhite (from about
2 eggs)
Large pinch of cream
of tartar
130 gm couverture milk
chocolate, finely chopped1 For caramel, combine
ingredients and 30ml water in
a deep saucepan (preferably
copper) and bring to the boil,
stirring to dissolve sugar. Once
it reaches the boil, stop stirring
and cook until 110°C on a sugar
thermometer. Continue to cook,
very occasionally scraping base
of pan gently with a wooden
spoon to prevent burning,
until caramelised and 115°C
(20-25 minutes total; reduce
heat if caramel is bubbling up
too much). Carefully divide
caramel evenly among moulds.
2 For nougat, combine sugar,
dextrose and 60ml water in
a saucepan, bring to the boil
and cook until syrup reaches
150°C (about 10 minutes), then
continue to cook until bubbles
stop (1 minute). Whisk eggwhiteand cream of tartar in an electric
mixer to stiff peaks. With motor
running, add sugar syrup and
whisk for 5 minutes, then add
chocolate and whisk briefly to
melt through. Pour over caramel
in moulds leaving a 5mm gap
at the top. Freeze for 4 hours,
then unmould and freeze until
needed. Clean moulds.
3 To temper chocolate, melt
300gm milk chocolate in a
heatproof bowl over a saucepan
of simmering water and stir until
45°C. Remove from heat and
transfer a third of the chocolate
to a separate bowl, keeping it
warm. Add remaining chopped
chocolate to first bowl and stir
until temperature reaches 27°C,
all pieces have melted, and
chocolate is smooth. Add
reserved melted chocolate
and stir until temperature
reaches 29°C.
4 Sprinkle salt flakes in the
bottom of each mould and
fill base with 5mm tempered
chocolate. Quickly push a frozen
nougat centre on top so the
chocolate pushes up the sides.
Fill gaps with extra chocolate.
Refrigerate or leave at room
temperature to set (2 hours). Pop
out of the moulds to serve. Bars
will keep at room temperature
in an airtight container 3 days.
NoteDextrose is available
from brewery supply stores,
select kitchenware shops
and select supermarkets.Caramel
galactic bars
MAKES 12 // PREP TIME 1 HR // COOK 40 MINS
(PLUS FREEZING, COOLING)“Mars bars are a go-to,” says Wise.
“There’s no need to change the
formula, but making a version with
higher quality ingredients is the trick.”
You’ll need a 12-bar (8cm x 3cm x 3cm)
silicon mould.Pictured p86.88 GOURMET TRAVELLER