CHOCOLATE & CONFECTIONERY – DIPLOMA BATCH 16

INDEX
Recipe Number Recipe Name Page Number
BONBONS
1 Toasted Coconut & Guava 2
2 Dark Chocolate & Plum 2
3 Pistachio Pink Peppercorn 3
4 Passionfruit & Lime 3
5 Raspberry 4
6 Christmas 4
7 Caramel Popcorn 5
8 Soft Caramel 5
9 Milk Chocolate & Pecan 6
10 Dark Chocolate & Coffee 6
11 Peanut Butter & Cereal Crunch 7

CONFECTIONERY
Marshmallow
1 Vanilla Marshmallow 8
2 Fruit Marshmallow 8
3 Gianduja Berry 8
4 Eggless Marshmallow 9

Nougat
1 Nougat Montelimar 10
2 Chocolate Nougat 10

Set Confections
1 Caramel Mou – Vanilla 11
2 Pâte de Fruit – Mango & Passionfruit 11
3 Pâte de Fruit – Raspberry & Marshmallow 11
4 PB&J Bar 12

Brittle
1 Peanut Brittle 13

Fudges
1 Burin 13
2 Almond Chocolate Fudge 13
3 Beijinhos 13

Bars
1 Open Bar – Saffron & Pistachio 14
2 Earl Grey 14
3 Millionaire Shortbread 15
4 Candied Orange Nougatine 15

Other Confections
1 Dragées 16
2 Honeycomb 16
3 Chocolate Tablets 16
4 Mendiants 16

1
BONBONS 2. DARK CHOCOLATE AND PLUM

1. TOASTED COCONUT AND GUAVA Element 1: Dark Chocolate Ginger Ganache

Ingredients Quantity Costing
Element 1: Toasted Coconut Milk Chocolate Cream 120g
Ganache Dark Chocolate 100g
Ingredients Quantity Costing
Invert Sugar 10g
Cream 120g Ginger (grated) 20g
Milk Chocolate 150g Total
Invert Sugar 10g Per portion cost
Desiccated 5g
coconut (toasted)
1. Warm cream and invert sugar and infuse
Total
with ginger. Set aside for 30 minutes.
Per portion cost 2. Strain, weigh and adjust the loss with milk.
3. Warm this mixture, pour over semi melted
1. Warm cream, invert sugar and mix in the dark chocolate and emulsify.
desiccated coconut.
2. Pour over semi melted milk chocolate and Element 2: Plum White Wine Coulis
emulsify. Ingredients Quantity Costing
Plum 150g
Element 2: Guava Jam
Sugar 50g
Ingredients Quantity Costing
White wine 50g
Guava (cubed) 150g
Cinnamon 1g
Sugar 50g
Nutmeg 2g
Pectin 1g
Lime juice 5g
Salt 1g
Total
Chilli flakes 2g
Per portion cost
Lime juice 5g
Total
1. Cook plum with sugar, white wine,
Per portion cost cinnamon and nutmeg on a low heat.
2. Strain and reserve the cooked plums.
1. Chop the guava into small pieces. Cook it in
boiling water until soft. Elements Quantity Costing
2. Strain to remove seeds and peels. Warm Element 1 5g
the mixture with half the sugar to 65°C and
Element 2 2g
add in the remaining sugar and pectin.
3. Continue to cook until thick and add in the Chocolate Shell 3g
salt and chilli flakes.
4. Take off the heat and add in the lime juice.

Elements Quantity Costing

Element 1 5g
Element 2 2g
Chocolate Shell 3g

2
3. PISTACHIO PINK PEPPERCORN 4. PASSION FRUIT AND LIME

Element 1: Pink Peppercorn Ganache Element 1: Passion Fruit White Chocolate

Ingredients Quantity Costing Ganache
Cream 150g Ingredients Quantity Costing
White Chocolate 300g Passion Fruit Puree 100g
Invert Sugar 15g Invert Sugar 10g
Pink Peppercorn 15g White Chocolate 200g
Pistachio Paste 45g Total
Total Per portion cost
Per portion cost
1. Warm passion fruit puree and invert sugar.
1. Toast the pink peppercorns and crush Pour over semi melted white chocolate and
them. Warm cream and invert sugar and emulsify.
infuse with peppercorns. Keep aside for 30
minutes Element 2: Candied Lemon
2. Strain, weigh and adjust the loss with milk. Ingredients Quantity Costing
3. Warm this mixture and pour over semi Lemon 100g
melted white chocolate and pistachio paste. Sugar 150g
Emulsify.
Water 150g
Element 2: Freeze Dried Raspberry Total
Per portion cost
Elements Quantity Costing
Element 1 5g 1. Poke holes in the lemon and boil it for 30
Element 2 2g minutes.
2. Take off the peel and boil it in the sugar
Chocolate Shell 3g
syrup. Once dried spread onto a tray with
silpat.

Elements Quantity Costing

Element 1 5g
Element 2 2g
Chocolate Shell 3g

3
5. RASPBERRY 6. CHRISTMAS

Element 1: Raspberry Dark Chocolate Ganache Element 1: Plum Cake Ganache

Ingredients Quantity Costing Ingredients Quantity Costing
Raspberry Puree 200g Butter 45g
Invert Sugar 10g Sugar 40g
Dark Chocolate 150g Eggs 60g
Total Four 55g
Per portion cost Salt 1g
Baking powder 1.5g
1. Warm raspberry puree and invert sugar. Fruit mix 50g
Pour over semi melted dark chocolate and
emulsify.
Baked Cake** 50 g
Element 2: Caramelised White Chocolate Cream 150g
Ganache Zephyr Caramel 300g
Ingredients Quantity Costing Total
Cream 150g
Per portion cost
Invert Sugar 10g
Caramelised White 200g 1. Cream the butter and sugar till light and fluffy.
Chocolate 2. Add the eggs in parts and mix till fully
Total incorporated.
Per portion cost 3. Fold in the sifted flour, salt and baking powder
mix. Add the chopped fruits and caramel and
mix well.
1. Warm cream and invert sugar. Pour over
4. Pour batter into a frame lined with foil and bake
semi melted caramelised white chocolate
at 170°C.
and emulsify.
5. Soak with rum immediately after done baking.
Element 3: Rock Salt 6. Once cooled, emulsify the cake into the cream.
7. Warm cream and pour over semi melted dark
chocolate and emulsify.
Elements Quantity Costing
Element 1 5g Element 2: Gingerbread
Element 2 2g Ingredient Quantity Cost
Element 3 1g Flour 65g
Chocolate Shell 3g Cinnamon 2.5g
Ginger Powder 2.5g
Salt 1g
Brown sugar 33g
Baking Soda 1g
Butter 25g
Eggs 25g
Total
Per Portion Cost

1. Creaming method. Wrap dough & chill For 2

hours.
2. Roll out the dough to 7 mm thickness and
bake.

Elements Quantity Costing

Element 1 5g
Element 2 2g
Chocolate Shell 3g

4
7. CARAMEL POPCORN 8. SOFT CARAMEL

Element 1: Popcorn White Chocolate Ganache Element 1: Soft Caramel

Ingredients Quantity Costing Ingredients Quantity Costing
Cream 150g Sugar 120g
White Chocolate 300g Heavy cream 120g
Invert Sugar 15g Butter 95g
Popcorn 40g Vanilla powder A pinch
Total Total
Per portion cost Per portion cost

1. Pop the corn and infuse into warmed cream 1. Caramalize the sugar to a dark amber
and invert sugar. Let it infuse for 30 colour.
minutes. Strain, weigh and adjust the loss 2. Warm cream and add to the sugar off the
with milk. heat and mix to combine. Continue to cook
2. Warm this mixture and pour over semi to 103°C.
melted white chocolate and emulsify. 3. Take it off the heat and add the butter in
parts mixing well with every addition.
Element 2: Chocolate Caramel Mou
Ingredients Quantity Costing Element 2: Cinnamon Brown Butter Crumb
Heavy cream 125g Ingredients Quantity Costing
Sugar 90g Butter 50g
Glucose 100g Milk Powder 30g
Butter 10g Cinnamon powder A pinch
Dark chocolate 75g Total
Total Per portion cost
Per portion cost
1. Brown the butter and add in the milk
1. Whisk together the cream, sugar, glucose powder, mix to combine.
in a stockpot and cook it to 117ºC. 2. Pour over a strainer and allow the butter to
2. Pour into a bowl containing the butter and strain out.
dark 3. Reserve the crumb to use for the filling.
Chocolate, stirring quickly to make sure it’s
well combined. Elements Quantity Costing
3. Pour into greased frame to set at room Element 1 5g
temperature. Once it’s firm enough, cut into Element 2 2g
1cm cubes.
Chocolate Shell 3g

Elements Quantity Costing

Element 1 5g
Element 2 2g
Chocolate Shell 3g

5
9. MILK CHOCOLATE AND PECAN 10. DARK CHOCOLATE AND COFFEE

Element 1: Milk Chocolate Brown Butter Ganache Element 1: Dark Chocolate Coffee Ganache
Ingredients Quantity Costing Ingredients Quantity Costing
Cream 144g Cream 120g
Milk Chocolate 180g Dark Chocolate 100g
Invert Sugar 12g Invert Sugar 10g
Butter 30g Coffee beans 10g
Total Total
Per portion cost Per portion cost

1. Brown the butter and set aside. 1. Toast the coffee beans slightly and crush it.
2. Warm cream and invert sugar, pour over 2. Warm cream and invert sugar and infuse
semi melted milk chocolate. with coffee beans. Set aside for 30 mins.
3. Add the butter into the ganache and 3. Strain, weigh and adjust the loss with milk.
emulsify. 4. Warm this mixture, pour over semi melted
dark chocolate and emulsify.
Element 2: Pecan Duja
Ingredients Quantity Costing Element 2: Almond Praline
Pecans 65g Ingredients Quantity Costing
Sugar 40g Almonds 200g
Milk Chocolate 135g Sugar 120g
Total Total
Per portion cost Per portion cost

1. Make a dry caramel and pour over toasted 1. Make a dry caramel and pour over toasted
almonds. almonds.
2. Let it cool and blend till a smooth paste. 2. Let it cool and blend till a smooth paste.
3. Melt and temper the milk chocolate and add
in the pecan praline. Mix well and emulsify. Elements Quantity Costing
Element 1 5g
Element 3: Toasted Pecans Element 2 2g
Chocolate Shell 3g
Elements Quantity Costing
Element 1 5g
Element 2 2g
Element 3 1g
Chocolate Shell 3g

6
11. PEANUT BUTTER AND CEREAL CRUNCH

Element 1: Milk Chocolate Peanut Butter

Ganache
Ingredients Quantity Costing
Cream 120g
Milk Chocolate 150g
Invert Sugar 10g
Peanut Butter 40g
Total
Per portion cost

1. Warm cream and invert sugar, pour over

semi melted milk chocolate.
2. Warm the peanut butter slightly, mix into the
ganache and emulsify.

Element 2: Cereal Crunch

Ingredients Quantity Costing
Butter 35g
Milk Powder 10g
Sugar 10g
Salt 1g
Cornflakes 40g
Total
Per portion cost

1. Melt the butter.

2. Crush the cornflakes to small pieces.
3. Add the milk powder, sugar and salt and
toss to mix.
4. Add the butter to coat. Spread onto silicon
mats and bake at 135°C for 12 minutes or
until crunchy.

Elements Quantity Costing

Element 1 5g
Element 2 2g
Chocolate Shell 3g

7
CONFECTIONERY

MARSHMALLOW

1. Vanilla Marshmallow 3. Gianduja Berry

Ingredients Quantity Cost Element 1: Gianduja Marshmallow

Sugar 375 g Ingredients Quantity Cost
Invert Sugar #1 16 g Sugar 150 g
Water 125 g Invert Sugar #1 16 g
Invert Sugar #2 125 g Water 50 g
Gelatin sheet 27.5 g Invert Sugar #2 50 g
Water, cold 170 g Gelatin Sheet 11 g
Sea Salt, crushed 4g Water, cold 68 g
Vanilla powder A pinch Sea Salt, crushed 2.5 g
Total 347.5 g Gianduja Chocolate 75 g
Per portion cost Total
Per portion cost
1. Bloom the gelatine in cold water.
2. Cook sugar, invert sugar #1, water to 1. Bloom the gelatine in cold water.
115ºC. 2. Cook sugar, invert sugar #1, water to
3. Pour over the invert sugar #2 and 115ºC.
melted gelatine mass. 3. Pour over the invert sugar #2 and
0 melted gelatine mass.
4. Whip upto 45-50 C and add vanilla and 0
salt. 4. Whip upto 25-30 C and add melted
chocolate and salt.

2. Fruit Marshmallow Element 2: Berry Gel* (x4 for roll up)

Ingredient Quantity Cost
Ingredients Quantity Costing
Raspberry puree 50 g
Sugar 300 g
Blackberry Puree 70 g Strawberry puree 50 g
Invert sugar 105 g Caster sugar 23 g
Gelatin sheet 28 g
Agar 1g
Additionally: Total
Blackberry puree 70 g Per gram cost
Invert sugar 105 g
Total 1. Mix some sugar and agar. Add to the puree
Per portion cost while heating.
2. Bring to boil, reserve in chiller to set &
1. Heat first puree with invert sugar and caster emulsify once chilled using blender.
sugar in a small heavy bottom pan to 106ºC.
2. At this time warm the second part of the invert Element 3: Hazelnut Sable
sugar and puree. Start whisking.
3. Bloom gelatin in cold water. Add to the hot fruit- Elements Quantity Costing
sugar syrup; whisk till well mixed.
4. Pour this syrup into the beaten invert sugar and Element 1
puree mixture. Element 2
5. Continue whisking until mass reaches stiff
peaks.
6. Pour into required mould let it set at room Assembly:
temperature. 1. Pipe marshmallow on the bake of mini
dome moulds (sprayed with oil, generously).
2. Demould, place on hazelnut sable disc and
pipe emulsified berry gel.

8
4. Marshmallow - Lollipop
Element 2: Edible Cookie Dough
Element 1: Eggless Marshmallow
Ingredient Quantity Cost
Ingredients Quantity Costing
Gelatin sheet 8g Butter 113 g
Water, Cold 46 g Caster sugar 25 g
Caster sugar 136 g Brown sugar 95 g
Glucose 68 g Flour 125 g
Water 34 g
Salt 1g
Honey 22 g
Invert Sugar 22 g Vanilla essence 5g
Vanilla Powder A pinch Milk 15 g
Total 335 g Dark chocolate, chopped 85 g
Per portion cost
Total 444 g
1. Hydrate the gelatin in the cold water. Per Gram Cost
2. Cook the sugar, glucose, water, honey and
invert sugar to 122ºC. 1. Toast flour at 160ºC for 7-8 minutes.
3. Pour the cooked sugar mixture into a kitchen 2. Cream all sugars with butter.
aid bowl, allow the mixture to cool to 100ºC. 3. Add in milk and vanilla.
4. While the sugar mixture cools, melt the 4. Add dry ingredients.
hydrated gelatin. 5. Adjust with milk if needed.
5. Mix the melted gelatin into the cooled sugar 6. Finally, add in the chocolate chips.
mixture; whip on high speed for 8 minutes, or 7. Portion into 15g and insert lollipop stick.
until well aerated. Add the vanilla. Allow to set.
6. Spread in a frame, on a tray lined with silicon
mat, greased with oil. Elements Quantity Costing
7. Allow to set overnight. Dust with a blend of Element 1
icing sugar and cornstarch.
Element 2

Assembly:
1. Portion into 15g and insert lollipop stick.
Allow to set.
2. Dip into marshmallow to get a nice kiss.
3. Allow it to set and torch.

9
NOUGAT 2. Chocolate Nougat

1. Nougat Montelimar Ingredients Quantity Costing

Egg White 65 g
Ingredients Quantity Costing
Sugar 30 g
Sugar 30 g
Honey 200 g
Dried Egg Whites 10 g
Glucose #1 50 g
Fresh Egg Whites 50 g
Sugar 420 g
Sugar 380 g
Glucose 120 g Glucose #2 150 g
Water 100 g Water 150 g
Vanilla powder A pinch Pistachios, 100 g
blanched and dried
Honey 230 g
Hazelnuts, toasted 100 g
Cocoa Butter, melted 50 g
Chocolate 200 g
Total
INCLUSIONS
Per portion cost
Almonds, toasted 200 g
Hazelnuts, toasted 70 g
1. Make a French merengue with the egg
Pistachios, blanched 100 g whites and sugar.
& dried 2. Cook honey & glucose to 120°C add to the
Almonds, Sliced 70 g French meringue mixture in a thin stream.
Dried Blueberry 50 g 3. Cook sugar, glucose & water to 145°C.
Dried Apricot, sliced 50 g 4. And add the sugar mixture to the whipping
Dried Cranberry 90 g mixture in a thin stream.
5. Whip for 3 minutes, add melted chocolate
Total when the whipping mixture reaches 75ºC.
Per portion cost 6. Change to paddle attachment and add warm
nuts mixture.
1. Mix the 30g of sugar and dried egg whites 7. Pour into oiled frame.
together. Whisk into the fresh egg whites to
hydrate. Pour into a kitchen-aid bowl, and
reserve.
2. Prepare all the inclusions. The nuts may be
left whole or lightly chopped. Place in a large
bowl and keep warm in a 120ºC oven until
needed.
3. Combine the 380g of sugar, glucose, water
and vanilla in a saucepan; reserve aside.
4. Cook the honey to 108ºC; begin whipping
the whites on high speed. Continue cooking
the honey to 120ºC.
5. When the honey reaches 120ºC,
immediately begin cooking the reserved
sugar mixture on the highest heat.
6. Pour the hot honey into the whipping whites.
Continue whipping on high speed as the
sugar mixture cooks.
7. When the sugar mixture reaches 155ºC,
remove from the heat. Pour the hot sugar
mixture into the whites as rapidly as possible
without collapsing. Continue whipping on
high speed for 3 more minutes.
8. Add the melted cocoa butter at 75ºC and
continue whipping. The nougat will separate
momentarily but will return to a smooth state
within a minute.
9. Change to the paddle attachment, greased
with oil and fold in the nuts in parts.
10. Transfer to the prepared frame.
11. Allow to set overnight at room temperature.

10
SET CONFECTIONS 3. Pâte de fruit – Raspberry & Marshmallow
swirl
1. Caramel Mou - Vanilla
Ingredients Quantity Costing
Ingredients Quantity Costing Raspberry puree 250 g
Glucose 41 g
Caster sugar #1 25 g
Caster sugar 273.5 g
Sea salt 3.5 g Pectin Yellow 6g
Butter 219 g Caster sugar #2 125 g
Heavy cream 129.5 g Glucose 12 g
Vanilla powder A pinch
Citric Acid 3g
Total 666.5 g
Per portion cost Total
Per portion cost
1. Combine the glucose, sugar and sea salt in
a heavy bottom pan, and cook until it 1. Warm up the puree until 65°C, add in the
reaches 145ºC. pectin and 25g sugar. Bring to a boil.
2. Meanwhile, combine the butter and cream 2. Add in the remaining sugar and glucose and
and bring it to boil.
cook until 98-102°C.
3. Add the hot cream mixture once the sugar
3. Stop cooking and add in the citric acid
mix reaches 145ºC, whisking constantly.
solution.
4. Cook the mixture, and bring it up to 122ºC.
4. Pour into the frame and keep until set before
Stir constantly. cutting.
5. Pour into prepared metal frame.
6. Let the caramel cool to room temperature. Assembly:
7. Cut and wrap in cellophane. 1. Spread a thin layer of pate de fruit. Allow
to set.
2. Pâte de fruit – Mango & Passionfruit
2. Heat gun slightly before spread a layer of
vanilla marshmallow.
Ingredients Quantity Costing 3. Flatten with an oiled parchment.
Mango puree 175 g 4. Roll (like a roulade) and allow to firm up.
Passionfruit puree 175 g 5. Slice and coat in caster sugar.
Caster sugar #1 37.5 g
Pectin Yellow 9g
Caster sugar #2 350 g
Glucose 75 g
Citric Acid 3g
Total
Per portion cost

1. Warm up the puree until 65°C, add in

the pectin and 37.5g sugar. Bring to a
boil.
2. Add in the remaining sugar and glucose
and cook until 101-102°C.
3. Stop cooking and add in the citric acid
solution.
4. Pour into the frame and keep until set
before cutting.

11
4. PB&J Bar Element 3: Banana Pâte de Fruit

Element 1: Peanut Butter Duja Ingredients Quantity Costing

Banana purée 250 g
Ingredients Quantity Costing
Milk chocolate, melted, 190 g Yellow Pectin 6g
tempered Caster sugar 225g
Peanut butter, warmed 107 g
to 27°C Butter 35g
Total Glucose 75g
Per portion cost Invert sugar 25g
Heavy cream 87.5g
1. Combine the melted, tempered milk chocolate
and peanut butter in a stainless steel bowl. Citric acid crystals 5g
2. Table slightly on a stone to temper, but leave Total
fluid. Per portion cost
Element 2: Strawberry Pâte de Fruit

Ingredients Quantity Costing 1. Heat the banana puree till 60ºC.

2. Combine the pectin and some sugar. Add to
Strawberry purée 500 g
the puree mixture and boil.
Caster sugar 50 g
3. Add in the remaining sugar, butter, glucose,
Yellow pectin 12g
invert sugar and cream; cook until 101-
Caster sugar 250 g 102°C.
Glucose 24 g 4. Stop cooking and add in the citric acid
Citric acid 6g solution.
Total 5. Deposit straightaway.
Per portion cost 6. Coat in caster sugar.

1. Rub the sugar with pectin. Assembly

2. Heat the purée in a heavy bottom pan till it 1. Pour the banana mixture into a frame lined
reaches 65°C and add the pectin. with parchment paper, placed on a tray with
3. Add the remaining sugar and glucose and cook silicon.
till it reaches 98-102°C. 2. Once it has set enough and formed a skin,
4. Add the citric acid solution off flame. pour the strawberry mixture into the same
5. Pour into mould/frames lined with parchment frame.
and dusted with caster sugar, and sprinkle 3. Let it set completely.
more caster sugar on top. 4. Pour the tempered peanut duja on top and
6. Set at room temperature. allow to set.
5. Coat the bottom and top with a thin layer of
tempered milk chocolate (“chablon”).
6. Enrobe in tempered milk chocolate.

Elements Quantity Costing

Element 1
Element 2
Element 3

12
BRITTLE 3. Beijinhos

1. Peanut Brittle Ingredients Quantity Costing

Heavy cream 72 g
Ingredients Quantity Costing Condensed milk 360 g
Caster sugar 99 g Desiccated coconut 120 g
Water 42.5 g Butter 18 g
Glucose 71.5 g Total
Peanuts, toasted 114 g Per portion cost
Sea salt 1g
Butter 7.5 g 1. Combine the four ingredients in a stockpot
Vanilla essence 2g and cook over a medium heat.
Baking soda 1g 2. Cook till the mixture thickens and starts to
Total leave the sides of the pot as one mass.
Per portion cost 3. Pour it over a silicon mat and allow to it cool
down.
1. Boil water and sugar. 4. Once it has cooled, portion into 15g spheres.
2. Add glucose and cook to 115ºC. 5. Roll in desiccated coconut.
3. Add peanuts and cook to 155ºC.
4. Remove from the heat.
5. Add salt, butter, vanilla and baking soda.
6. Mix quickly and cast on silpat.
7. Allow to cool and break into pieces.
8. Crush in a food processor, set in silicon
moulds.
9. Bake at 160ºC for 6-7 minutes.

FUDGES

1. Burin

Ingredients Quantity Costing

Hazelnut Paste 200 g
Milk Chocolate 460 g
Almond Flakes 120 g
Total
Per portion cost

1. Melt the chocolate to 35ºC.

2. Add hazelnut paste and mix.
3. Add in the roasted almond flakes.
4. Pour the mixture into a frame and flatten if
needed.
5. Leave to set overnight at room temperature.

2. Almond Chocolate Fudge

Ingredients Quantity Costing

Dark Chocolate 200 g
Butter 30 g
Condensed Milk 150 g
Almonds Roasted 100 g
Total
Per portion cost

1. Melt the chocolate to 35ºC.

2. Add the soft butter and mix till combined.
3. Add in the condensed milk and lastly fold in
the roasted almonds.
4. Pour the mixture into a frame and flatten if
needed.
5. Leave to set overnight at room temperature.

13
BARS 2. Earl Grey

1. Open Bar – Saffron & Pistachio Element 1: Earl Grey Ganache

Ingredients Quantity Cost
Element 1: Saffron Ganache Heavy cream 115 g (take 135g
Ingredients Quantity Costing for infusion)
Cream 100g Earl grey tea leaves 3 tea bags
White Chocolate 200g Milk as needed to add
Invert Sugar 10g back liquid after
Saffron 15 strands* infusion is
strained
Total
Glucose syrup 43 g
Per portion cost
Dark chocolate 86 g
1. Warm cream and invert sugar and infuse Milk chocolate 146 g
with saffron. Keep aside for 30 minutes Butter 35 g
2. Warm this mixture and pour over semi Total
melted white chocolate. Emulsify. Per gram cost
Element 2: Pistachio Marzipan 1. Combine the cream and tea bags in a
Ingredient Quantity Cost saucepan and bring to a simmer. Remove
Pistachio (blanched) 75 g from the heat, cover and let it infuse for 30
Almonds 75 g minutes.
Icing sugar 53 g 2. Strain the infused cream, and press to get
Sugar 30 g maximum flavour.
Invert sugar 10 g 3. Check if the cream quantity is 350g, if not,
Glucose syrup 8g add milk.
Water 40 g 4. Add glucose to the cream mix and warm it
Pistachio paste 30 g to 40ºC.
5. Temper dark chocolate and milk chocolate
Pistachio (chopped) 30 g separately and combine them.
Total 6. Add in softened butter to the chocolates.
Per Portion Cost 7. Pour the cream over the chocolate and mix
till well combined.
1. Blanch the almonds and de-skin. 8. Pour into a prepared frame and make sure
2. Blend almonds, pistachios and icing sugar its spread evenly.
till a smooth powder.
3. Boil sugar, invert sugar, glucose and water Element 2: Hazelnut Crunch
till the sugars have dissolved. Ingredient Quantity Cost
4. Add the syrup to the almond mixture and Hazelnut paste 50 g
blend until it combines into a smooth paste. Milk chocolate 50 g
5. Cling wrap and rest in the refrigerator till Puffed rice 30 g
workable. (toasted)
6. Portion into the chocolate shells. Total 130 g
Per gram cost
Element 3: Almond crumble (coated in toasted
milk powder) 1. Melt and temper the milk chocolate.
2. Mix with the hazelnut paste and crushed.
Element 4: Dark Chocolate Shell 3. Set in a frame and flatten.

Assembly: Assembly:
1. Portion pistachio marzipan into the 1. Pour the earl grey ganache on top of the
chocolate shell. rice krispie crunch.
2. Pipe saffron ganache on the marzipan. 2. Cut into bars.
3. Top off with crumble, freeze-dried
raspberries and pistachio slivers.

14
3. Millionaire Shortbread 4. Candied Orange Nougatine

Element 1: Shortbread Ingredients Quantity Cost

Ingredients Quantity Cost Almond flakes 94 g
Flour 122.5 g Sugar 188 g
Rice flour 17.5 g Candied Orange 113 g
Salt 2.5 g Milk chocolate 90 g
Butter, soft 105 g Total 470 g
Sugar 52.5 g Per gram cost
Total
Per gram cost 1. Toast the almond flakes at 160ºC for 8-10
minutes till golden brown.
1. Sift all the dry ingredients together. 2. Caramelise the sugar and coat the almond
2. Cream the butter and sugar till light and flakes.
smooth.
3. Chop the candied orange into small cubes.
3. Add in the dry ingredients, and combine
together. 4. Crush the caramel coated almond flakes
4. Sheet out the dough to 6mm thickness. and mix with the apricot cubes.
5. Refrigerate for 1 hour. 5. Temper the milk chocolate and mix along
6. Cut to size and bake at 160ºC. with the almond apricot mixture to coat.
6. Portion into silicon bar moulds and allow to
Element 2: Soft Caramel set.
Ingredients Quantity Cost
Heavy cream 192 g
Sugar 160 g
Butter 37 g
Corn syrup 150 g
Vanilla powder A pinch
Sea salt 3g
Total
Per gram cost

1. Combine the cream, corn syrup, sugar and

butter in a heavy bottom pan.
2. Bring this mixture to a boil and continue to
cook over a medium heat to 118ºC.
3. Take off the heat and quickly stir in the
vanilla and sea salt.
4. Pour over the shortbread and spread
evenly. Allow it to set at room temperature.

Element 3: Dark Chocolate Ganache

Ingredients Quantity Cost
Dark chocolate 165 g
Liquid glucose 11 g
Cream 165 g
Total
Per gram cost

1. Warm the cream to 40ºC and pour over

tempered dark chocolate.
2. Mix till combined and emulsify till smooth.

Assembly:
1. Once the shortbread is baked, allow it to
cool and powder it. The fats will release and
make it easy to reset it in a foiled frame.
2. Cook the caramel and pour it over the
shortbread base and allow it to set at room
temperature.
3. Once set, cut into strips.
4. Pipe ganache as a log and allow to set at
room temperature.
5. Cut into smaller pieces and enrobe.

15
OTHER CONFECTIONS
3. Chocolate Tablets
1. Dragées
a. Inclusion Bars
Variations: Ingredients Quantity Costing
a. Almonds, blanched* Chocolate, tempered 800 g
b. Hazelnuts Nuts / Seeds* 50-75 g
Dried fruits 50-75 g
Ingredients Quantity Cost
Sugar 200 g Total
Water 200 g Per portion cost
Nuts 200 g
Chocolate, melted 200 g b. Flavoured Bars
Cocoa powder 50 g Ingredients Quantity Costing
Icing sugar 50 g Dark Chocolate, tempered 350 g
Total Sea salt 20 g
Per gram cost Chilli flakes, powdered 15 g
Total 385 g
1. Combine the sugar and water in a sauce- Per portion cost
pot; cook to the thread stage 110ºC.
2. Remove from heat and add almonds. Allow Milk Chocolate, tempered 350 g
to soak for a while. Instant coffee 20 g
3. Pour the coated almonds onto a deep tray. Hazelnuts (toasted) 30 g
4. Place in an oven preheated to 160ºC and Total 400 g
let them remain for about 30 minutes.
Per portion cost
5. Remove from the oven and stir vigorously to
crystallise the sugar and form a coating
c. Filled Bars
around the almonds.
6. Place in the freezer for about 30 minutes to Ingredients Quantity Costing
an hour. Chocolate, tempered 300 g
7. Place the lightly chilled almonds in a large Fruit Roll-ups 50-75 g
steel bowl. Add a third of the tempered (Agar gel recipe)
chocolate, and stir vigorously until the Total 350 g
chocolates sets and the almonds again Per portion cost
separate into individual nuts.
8. Refrigerate the nuts for 5 more minutes.
Repeat with another third of the chocolate. 4. Mendiants - lollipops
9. Repeat the refrigeration and chocolate-
coating cycle one more time. Ingredients Quantity Costing
10. After the third addition of chocolate, sift the Dark Chocolate, 100 g
icing sugar or cocoa powder over the nuts. tempered
Stir to coat evenly and shake off the excess. Milk Chocolate, 100 g
tempered
2. Honeycomb White Chocolate, 100 g
tempered
Ingredients Quantity Costing Gold Chocolate, 100 g
Sugar 212 g tempered
Water 18.5 g Ruby Chocolate, 100 g
Liquid glucose 112.5 g tempered
Baking Soda 7.5 g Nuts / Seeds 50-75 g
Total 351 g Dried fruits 50-75 g
Total 600-750 g
Per portion cost
Per portion cost
Method:
1. Heat all ingredients together (except baking
soda) till golden caramel.
2. Remove from heat, and reserve for 30
seconds.
3. Add in the baking soda, stir a few times and
immediately pour on a tray lined with
parchment.

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