A classy and sophisticated dish of rich chocolate cream, rapeseed oil jelly and aerated chocolate garnished with a selection of candied fruits.


  • Chocolate cream

  • 250g milk

  • 250g cream

  • 100g egg yolks

  • 250g chocolate 70%

  • Rapeseed oil jelly

  • 200g water

  • 50g sugar

  • 50g glucose

  • 50g isomalt

  • 2 leaves bronze gelatine

  • 160g rapeseed oil

  • Aerated chocolate

  • 500g milk chocolate

  • 75g groundnut oil

  • 400g caramelised rice krispies

  • You will also need

  • candied rose fragments

  • candied violet fragments

  • organic sea salt

  • chocolate popping candy

  • wafer thin slices of sweet toast


  • Chocolate cream:

  • 1.

    Bring the milk, cream and egg yolks up to 86°C, pour over chocolate and emulsify

  • 2.

    Leave to cool

  • Rapeseed oil jelly:

  • 1.

    Bring the water and the sugar glucose and isomalt to the boil

  • 2.

    Add the gelatine and slowly emulsify with the oil

  • 3.

    Leave to set

  • Aerated chocolate:

  • 1.

    Melt the chocolate and the oil at 42 °C

  • 2.

    Place in a whipper and charge with 3 canisters

  • 3.

    Line a deep tray with silicon paper and the rice krispies, pour over the chocolate and leave to set


Courtesy of Sat Bains at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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