Chocolate Square with Fruit Puree and Homemade Speculoos Biscuit 

Ingredients

Chocolate Sponge:
 

• 170g Egg 
• 450g Egg Yolk 
• 350g Sugar 
• 280g Egg White 
• 110g Sugar 
• 110g Flour T55 
• 110g Cocoa Powder
• 500g Flour

Mango Passion Confit:

• 150g Passionfruit Purée
• 450g Mango Purée 
• 50g Caster Sugar 
• 8g Pectin NH125g 
• Anchor Chef's Classic Whipping Cream

Speculoos Biscuit:

• 200g Anchor Bulk Butter 
• 200g Brown Sugar 
• 60g Molasses 
• 50g Egg 
• 15g Milk Full Fat 
• 400g Flour T55 
• 6g Baking Powder 
• 2g Salt 
• 1P Zest of Orange

Choco Whipped Cream:

• 260g Anchor Milk Full Fat 
• 335g Dark Chocolate 64% 
• 520g Anchor Chef’s Classic Whipping Cream 35%

Coating Chocolate:

• 700g Dark Chocolate 64% 
• 300g Cocoa Butter
• 120g Cocoa Nibs

Method

Chocolate Sponge:
 

1. Preheat the oven to 220°C.
2. In a bowl use a whisk to beat the egg yolks (450g), and eggs (170g) and the large portion of sugar (350g) until a creamy consistency is reached.
3. In a separate bowl whisk the egg whites, while gradually adding the smaller portion of sugar (110g) to create a French meringue.
4. Mix the French meringue mix in, with the other mixture. Once well combined mix with the sifted flour.
5. Pour into a baking tray of 60x40cm size and bake at 220° C for approx. 8 minutes.

Mango Passion Confit:
 

1. In a pot add the passionfruit purée and mango purée, bring to 40°C heat.
2. Add the pectin mixture and sugar to the pot.
3. Bring the mixture to the boil and let it boil for 1 minute.
4. Let the mixture sit overnight in the chiller.

Speculoos Biscuit:
 

1. Pre heat oven to 160°C 
2. In a bowl combine the cold Anchor Bulk Butter, sugar, cinnamon, orange, salt, flour and baking powder.
3. Slowly mix in the milk and eggs until well combined.
4. Roll the dough out so that it is 2 mm thick dough and cut into squares of 3X3 cm 5. Bake at 160°C for 15 to 17 minutes or until cooked through.

Choco Whipped cream:
 

1. In a mixer, whip Anchor Chef’s Classic Whipping Cream to a soft peak.
2. Melt the chocolate in a saucepan then transfer it to a bowl.
3. In a separate pot, heat the milk until it is 60 to 70°C then gradually pour it onto the melted chocolate.
4. Once the chocolate mixture has cooled to between 40-45°C fold in the whipped Cream until perfectly combined.

Coating Chocolate:
 

1. Melt both the Anchor Bulk Butter and the chocolate.
2. Add the cocoa nibs to the mix and temper to 31°C.

Assembly:
 

1. On a 60x40cm tray start placing the sponge cake.
2. Add 300g of the Mango Confit on top of the cake.
3. Layer the Choco Whipped Cream over the Mango Passion Confit.
4. Repeat the same for another layer then freeze.
5. Once frozen, cut sponge cake into 2x2 cm.
6. With a wooden stick, dip the squares into the chocolate coating.
7. Once coated, place the chocolate square over the Speculoos Biscuit.