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Warm Chocolate Foam, Chocolate Clay, Clear Chocolate Jelly and White Chocolate Ice Cream

Australia’s most notorious pastry chefs Darren Purchese and Ian Burch don’t believe in death by chocolate. They live by it instead, breathing new life and energy into modern chocolatiering, and promising to show us a few new tricks that will revolutionise our own entertaining. If you eat anything as long as it is brown, this is for you.


  • Components

  • warm chocolate foam

  • clear chocolate jelly

  • chocolate clay

  • white chocolate ice cream

  • Warm Chocolate Foam

  • 300g Tarakan chocolate

  • 225g cream 35% fat

  • 225g egg white

  • 2 iSi charges whip bulbs

  • Chocolate Jelly

  • 3 leaves gelatine

  • 250g water

  • 150g castor sugar

  • Sosa chocolate essence to taste

  • Nayarit Chocolate Clay

  • 120g kaolin food grade clay powder

  • 200g Chocovic Nayarit milk chocolate

  • 80g lactose monohydrate

  • White Chocolate & Vanilla Ice Cream

  • 1208g milk 3.5% fat

  • 160g cream 35% fat

  • 20g skimmed milk powder

  • 80g dextrose monohydrate

  • 80g trimoline

  • 2 vanilla pods

  • 80g castor sugar

  • 12g sorbet stabiliser

  • 300g Chocovic Jaina white chocolate


  • Warm Chocolate Foam:

  • 1.

    Place the chopped chocolate and the cream into the MyCook Pro.

  • 2.

    Time 4 Minutes

  • 3.

    Temp 70°C

  • 4.

    Speed 5

  • 5.

    Attachment Yes

  • 6.

    Add the egg white.

  • 7.

    Time 45 seconds

  • 8.

    Temp 0°

  • 9.

    Speed 6

  • 10.

    Attachment Yes

  • 11.

    Place mixture into an iSi thermal gun and charge with two cartridges.

  • Chocolate Jelly Method:

  • 1.

    Soak the gelatine and boil the sugar and water to syrup.

  • 2.

    Add the soaked and drained gelatine and stir to dissolve.

  • 3.

    Flavour with the essence and strain. Set.

  • Nayarit Chocolate Clay Method:

  • 1.

    Sieve the clay powder with the lactose.

  • 2.

    Melt the chocolate to 40°C and rub in the sieved preparation with your fingers to form uneven sized chocolate clay.

  • 3.

    Reserve in the fridge.

  • White Chocolate & Vanilla Ice Cream:

  • 1.

    Mix the milk and whipping cream, milk powder, dextrose, trimoline and the two scraped out vanilla pods.

  • 2.

    At about 40°C add the sugar mixed with the stabiliser.

  • 3.

    Heat to 85°C and pour onto the white chocolate, making an emulsion.

  • 4.

    Cool rapidly to stabilise at 0°C – 4°C.

  • 5.

    Leave for at least 4 hours and then put through the ice cream making machine. Keep at -18C and serve at -14C.

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