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For the last 35 years, Raymond Blanc has inspired the world with his cooking. | 0:00:02 | 0:00:05 | |
It's about celebrating that gorgeous, glorious food and sharing a special moment with your loved ones. | 0:00:05 | 0:00:12 | |
Now he's opening his kitchen and sharing his secrets. | 0:00:12 | 0:00:16 | |
I've made all the mistakes which could be made, so you don't have to make them yourself. | 0:00:16 | 0:00:21 | |
Showing, with a little effort... | 0:00:21 | 0:00:23 | |
Food is so, so beautiful. | 0:00:23 | 0:00:24 | |
..anyone can bring some joy to the dinner table. | 0:00:24 | 0:00:27 | |
Even the most complicated dish is not impossible to make. | 0:00:27 | 0:00:32 | |
On Kitchen Secrets, Raymond demystifies the art | 0:00:36 | 0:00:40 | |
of creating show-stopping desserts with chocolate. | 0:00:40 | 0:00:43 | |
-Really lovely, yummy. -From a simple chocolate mousse... | 0:00:43 | 0:00:47 | |
That air, so light! | 0:00:47 | 0:00:50 | |
..to a chocolate tart finished to perfection. | 0:00:50 | 0:00:53 | |
It's so simple. | 0:00:53 | 0:00:54 | |
No sweat, no? | 0:00:54 | 0:00:56 | |
Chocolate fondant, a great dinner party dessert that never fails to impress. | 0:00:56 | 0:01:02 | |
And for the grand finale, cafe creme, a cup sculpted entirely from chocolate. | 0:01:02 | 0:01:08 | |
You have to love someone so very much to make this dessert | 0:01:08 | 0:01:13 | |
and it's certainly a proof of love. Bon appetit. | 0:01:13 | 0:01:16 | |
Give me another egg, Monty. | 0:01:24 | 0:01:26 | |
Give me another egg. | 0:01:26 | 0:01:27 | |
In the back kitchen of his Oxfordshire restaurant, Raymond's preparing his first recipe. | 0:01:27 | 0:01:34 | |
To begin, Raymond's take on a classic - dark chocolate mousse, | 0:01:38 | 0:01:42 | |
which he says anyone can create in just ten minutes. | 0:01:42 | 0:01:47 | |
So I'm going to cook the simplest chocolate mousse in the world | 0:01:47 | 0:01:51 | |
and probably one of the best as well. It's Maman Blanc, my mother's, recipe. | 0:01:51 | 0:01:56 | |
All what you have, three ingredients. 170 grams maximum of chocolate, | 0:01:56 | 0:02:02 | |
about 20 grams sugar and seven egg whites. | 0:02:02 | 0:02:06 | |
You can buy a good chocolate. | 0:02:08 | 0:02:10 | |
It is the quality of the chocolate which is very, very important, | 0:02:10 | 0:02:13 | |
because the gastronomy starts from here. | 0:02:13 | 0:02:16 | |
If you have a great chocolate, you'll have a great chocolate mousse - unless you decide to murder it. | 0:02:16 | 0:02:22 | |
I will use a bain-marie here. | 0:02:24 | 0:02:26 | |
No boil, just gentle simmer, just on the simmering point. | 0:02:26 | 0:02:28 | |
Leave it to melt down of its own accord. It's not a prima donna. | 0:02:28 | 0:02:33 | |
Occasionally, you can stir it, should you wish. | 0:02:33 | 0:02:36 | |
I've got my beautiful eggs here. | 0:02:38 | 0:02:41 | |
They are organic. I'm only going to use the egg white. | 0:02:41 | 0:02:45 | |
You want to make sure that you don't have any trace of | 0:02:45 | 0:02:48 | |
egg yolk, because egg yolk is fat and the white hates fat. | 0:02:48 | 0:02:53 | |
You will actually lose about one fifth of your lift if you have any fat in here. | 0:02:53 | 0:02:59 | |
Don't mind, don't worry about that, just scoop it out a bit - no problem. | 0:03:03 | 0:03:08 | |
OK, voila. | 0:03:08 | 0:03:10 | |
And I'm going to add a little bit of my lemon juice to my egg white. | 0:03:10 | 0:03:16 | |
It will bring the egg white together. | 0:03:16 | 0:03:19 | |
I can beat it as long as I want to, it will not separate. | 0:03:19 | 0:03:22 | |
Now it's time to get going with a little light whipping. | 0:03:22 | 0:03:25 | |
Years ago, I was a masochist but now... | 0:03:25 | 0:03:29 | |
I've learned a few lessons. | 0:03:29 | 0:03:31 | |
I learned to economise myself. | 0:03:31 | 0:03:33 | |
So, what I want here, billions of bubbles of air as big as possible so my mousse is as light as possible. | 0:03:33 | 0:03:41 | |
When the eggs start to foam, add 40 grams of caster sugar. | 0:03:43 | 0:03:47 | |
What a machine! Oh, mon Dieu. | 0:03:54 | 0:03:57 | |
So now, is it ready? No. This is a bit too soupy. | 0:03:57 | 0:04:00 | |
You can see... Oh, I hate this thing. | 0:04:00 | 0:04:02 | |
I prefer a whisk, you know? Voila. | 0:04:02 | 0:04:06 | |
Merci, Adam. Merci. | 0:04:09 | 0:04:13 | |
OK, I've got my melted chocolate. | 0:04:13 | 0:04:15 | |
So you place one third | 0:04:15 | 0:04:18 | |
of your egg white. | 0:04:18 | 0:04:20 | |
But then work fast, very fast. | 0:04:20 | 0:04:23 | |
The risk is, if you're putting the cold egg white into the warm chocolate, | 0:04:23 | 0:04:27 | |
that's going to seize up and you'll have lots of solid pieces into your chocolate. | 0:04:27 | 0:04:33 | |
Having lightened the chocolate with a third of the egg whites, carefully fold in the remainder. | 0:04:33 | 0:04:38 | |
It's a nice movement, OK? Look at my movement. I take it like that and I turn... | 0:04:38 | 0:04:43 | |
..around. Up from underneath. | 0:04:43 | 0:04:46 | |
Voila. | 0:04:46 | 0:04:47 | |
Just pour it in. | 0:04:47 | 0:04:50 | |
The mousse then needs to go straight into the fridge to cool for two hours. | 0:04:50 | 0:04:54 | |
That's it. Simple as that. | 0:04:54 | 0:04:56 | |
So it should take, for any cook, about ten minutes of your life. | 0:04:56 | 0:05:02 | |
I think it's worth it, much worth it. | 0:05:02 | 0:05:04 | |
There are hundreds of varieties of chocolate on the market | 0:05:12 | 0:05:15 | |
and for Raymond, 100% dark chocolate is irresistible. | 0:05:15 | 0:05:20 | |
That is seriously bitter. That's what I love the most. | 0:05:20 | 0:05:23 | |
It's got so many lovely qualities. It melts in the mouth, wonderful flavours. | 0:05:23 | 0:05:28 | |
When you feel melancholic, "Oh, let's have a bit of chocolate." | 0:05:28 | 0:05:31 | |
You feel a bit under pressure, "Oh, let's have a bit of chocolate." | 0:05:31 | 0:05:34 | |
You feel happy, you want chocolate, so you must always, at all times, have chocolate in your cupboards. | 0:05:34 | 0:05:40 | |
That's always de rigueur. | 0:05:40 | 0:05:42 | |
To test his office staff's taste buds, he's taking them a selection, | 0:05:44 | 0:05:49 | |
ranging from a sweet milk chocolate to the darkest chocolate available. | 0:05:49 | 0:05:54 | |
OK, Adam, let's see the girls. See if they love their chocolate, OK? | 0:05:54 | 0:05:59 | |
Hello! | 0:06:02 | 0:06:04 | |
I have decided... Can I have your attention one minute? | 0:06:04 | 0:06:07 | |
I have decided to change the bonus system. We pay by chocolate now. | 0:06:07 | 0:06:11 | |
OK, so you can do a bit of testing of chocolate. | 0:06:11 | 0:06:15 | |
Who doesn't like chocolate? | 0:06:15 | 0:06:18 | |
Number nine is the cheapest, containing just 20% cocoa solids. | 0:06:18 | 0:06:24 | |
-So which one you prefer? -Number nine is beautiful. -Number nine, yes. -Number nine is brilliant. | 0:06:24 | 0:06:29 | |
-It's like... -Yes, most of you have loved the number nine. | 0:06:29 | 0:06:32 | |
Actually that's the worst chocolate. | 0:06:32 | 0:06:35 | |
It's very highly sweet, very addictive, the sweetness. | 0:06:35 | 0:06:39 | |
It's got only 20% cocoa content. | 0:06:42 | 0:06:46 | |
I really feel so, so disappointed, so from tomorrow we are going to have | 0:06:46 | 0:06:51 | |
a chocolate tasting every day at four o'clock exactly. | 0:06:51 | 0:06:55 | |
Hooray! | 0:06:55 | 0:06:57 | |
Adam! I asked you bran flakes this morning. I was very clear about it. | 0:07:05 | 0:07:11 | |
Raymond's next recipe is a chocolate delice, | 0:07:11 | 0:07:15 | |
a rich, dark chocolate tart with a nutty, crunchy base. | 0:07:15 | 0:07:20 | |
The delice au chocolat is a bit like a tarte au chocolat. | 0:07:20 | 0:07:23 | |
For the base, I've used bran flakes. | 0:07:23 | 0:07:28 | |
And you just... | 0:07:28 | 0:07:30 | |
crunch them up nicely, and you have a praline. Praline you can buy in any shops. You can also make it yourself. | 0:07:30 | 0:07:37 | |
Praline paste is easy to make. | 0:07:40 | 0:07:42 | |
All you need to do is blitz equal quantities of roasted hazelnuts and caramelised sugar in a blender. | 0:07:42 | 0:07:48 | |
Then you mix the flakes to your hazelnut paste. | 0:07:50 | 0:07:54 | |
So simple. It's a builder's job, OK. | 0:07:54 | 0:07:57 | |
You don't need to be a chef. | 0:07:57 | 0:07:59 | |
You need to be a good builder. | 0:07:59 | 0:08:00 | |
You know, it's like doing some cement, no? | 0:08:00 | 0:08:03 | |
Voila. | 0:08:04 | 0:08:07 | |
And that's my base for my tart. | 0:08:07 | 0:08:10 | |
Taste it. Really, really lovely. Yummy. | 0:08:10 | 0:08:15 | |
Place the mixture between two sheets of greaseproof paper and get ready to roll. | 0:08:15 | 0:08:20 | |
Adam, can I have my rolling pin, please? | 0:08:20 | 0:08:23 | |
I want a big one, a serious one. | 0:08:23 | 0:08:25 | |
That one, I find it a bit too thin. | 0:08:25 | 0:08:27 | |
Tres bien. | 0:08:30 | 0:08:33 | |
That's fine. Tres bien. | 0:08:33 | 0:08:35 | |
It is wonderful, very nutty. | 0:08:35 | 0:08:37 | |
There's a nut texture here and, Adam, a better palette knife, mon petit. | 0:08:37 | 0:08:44 | |
Thank you very much, Adam. | 0:08:44 | 0:08:46 | |
And that, I'm going to keep it in the fridge. | 0:08:50 | 0:08:52 | |
Ah, now, | 0:08:56 | 0:08:57 | |
le chocolat. Let's go. Tres bien. | 0:08:57 | 0:09:01 | |
Next, the filling for the chocolate tart. | 0:09:02 | 0:09:04 | |
I'm going to boil my milk and my cream together. The eggs... | 0:09:04 | 0:09:09 | |
Tres bien. So our milk now is rising, is rising, is rising up. | 0:09:15 | 0:09:20 | |
I'm going to pour it over my eggs. | 0:09:20 | 0:09:24 | |
The eggs are magical. | 0:09:24 | 0:09:25 | |
The eggs are bonding that cream, and now all that I've got to do is to add my chocolate. | 0:09:25 | 0:09:32 | |
Oh, la! Beautiful chocolate. | 0:09:32 | 0:09:35 | |
Look at it. Voila. | 0:09:35 | 0:09:37 | |
For this, Raymond's using a dark chocolate containing 70% cocoa solids. | 0:09:37 | 0:09:43 | |
You see? Beautiful. | 0:09:47 | 0:09:49 | |
Yes. | 0:09:51 | 0:09:52 | |
When the mixture is smooth, pour it into a pastry frame. | 0:09:52 | 0:09:56 | |
Voila. | 0:09:56 | 0:09:58 | |
Then put it in the fridge to set for at least six hours. | 0:10:01 | 0:10:06 | |
Voila. | 0:10:06 | 0:10:07 | |
While the tart sets, prepare the decorations that will transform this simple dish into a work of art. | 0:10:09 | 0:10:16 | |
First, make a caramel. Melt sugar in a heavy base pan until it's rich and golden in colour. | 0:10:18 | 0:10:24 | |
What I want is a bit of darker | 0:10:24 | 0:10:26 | |
colour so I can give a bit of flavour to my caramel. | 0:10:26 | 0:10:29 | |
Put a roasted hazelnut on a cocktail stick, | 0:10:29 | 0:10:32 | |
dip it in the caramel and pin in some Blu-tac to produce a long tail. | 0:10:32 | 0:10:38 | |
Look at that - beautiful! | 0:10:38 | 0:10:42 | |
Next, a light coffee foam. | 0:10:42 | 0:10:44 | |
Add melted gelatine to some strong coffee and a little sugar, then whisk until frothy. | 0:10:44 | 0:10:50 | |
So you've got the richness in the hazelnut, the praline, and then the richness again in the chocolate. | 0:10:50 | 0:10:57 | |
So I want a sauce which is like air, you know, something so light. | 0:10:57 | 0:11:01 | |
OK? | 0:11:01 | 0:11:02 | |
Once the tart is set, it's time to decorate. | 0:11:02 | 0:11:06 | |
Dust with some grated 70% chocolate. | 0:11:06 | 0:11:10 | |
Nice textures, no? | 0:11:10 | 0:11:12 | |
Icing sugar, please! Tres bien. | 0:11:12 | 0:11:14 | |
Just very lightly... | 0:11:14 | 0:11:16 | |
It's so simple. | 0:11:16 | 0:11:18 | |
No sweat, no? | 0:11:18 | 0:11:21 | |
Here's just a tiny little garnish - very pretty, very dainty. | 0:11:34 | 0:11:39 | |
Voila, tout simplement. | 0:11:39 | 0:11:41 | |
You never throw those things away, please, Adam. | 0:11:50 | 0:11:54 | |
Next, a perfect dinner party dessert and a guaranteed hit | 0:11:54 | 0:11:59 | |
with chocoholic guests - a soft-centred, dark chocolate cake with a salted caramel centre. | 0:11:59 | 0:12:06 | |
It's chocolate I think that everyone will truly love because it's got | 0:12:06 | 0:12:10 | |
everything which is perfect about chocolate. | 0:12:10 | 0:12:13 | |
And wonderful for dinner parties because you can actually make it in advance. | 0:12:13 | 0:12:18 | |
Imagine, you've got your friends around the table, | 0:12:18 | 0:12:22 | |
they're all happy, you've served them a great starter, a great main course, fabulous cheese. | 0:12:22 | 0:12:27 | |
Then you get up - you make sure everyone knows that you get up - and you say, | 0:12:27 | 0:12:32 | |
"Monsieur, my friends, I'm going to make my fondant au chocolat." | 0:12:32 | 0:12:35 | |
And you disappear in the kitchen | 0:12:35 | 0:12:37 | |
and come back five minutes after with your fantastic fondant au chocolat and they will say, "Wow!" | 0:12:37 | 0:12:42 | |
You get serious admiration, I can assure you - serious admiration. | 0:12:42 | 0:12:46 | |
Start the recipe with a salted caramel. | 0:12:46 | 0:12:49 | |
Prepare a caramel base by melting caster sugar. | 0:12:49 | 0:12:53 | |
In a separate pan, mix together double cream, brown sugar, a little glucose and bring to the boil. | 0:12:53 | 0:13:00 | |
So now I'm adding the cream, brown sugar, glucose to the caramel. | 0:13:03 | 0:13:08 | |
Wonderful fusion - look at that. I will get the temperature at 102. | 0:13:08 | 0:13:11 | |
Why? Because I want a rich caramel, which is going to hold together. | 0:13:11 | 0:13:17 | |
While the caramel cools, get a plastic mould. | 0:13:17 | 0:13:20 | |
Some silicon moulds - you can buy them now about everywhere. | 0:13:20 | 0:13:24 | |
But you can buy, if you don't have that, you can buy ice-cube trays, no problem. | 0:13:24 | 0:13:28 | |
I want to add a little bit of my lemon juice to give it a bit of oomph, | 0:13:28 | 0:13:33 | |
and a bit of salt. The salt, of course, we all know too well | 0:13:33 | 0:13:36 | |
is a catalyst to flavour, and that goes very well with sugar - but very little. | 0:13:36 | 0:13:41 | |
Salt is a natural flavour enhancer and balances the sweetness of the caramel. | 0:13:41 | 0:13:47 | |
Let's taste. | 0:13:47 | 0:13:51 | |
Ah, that's very intense. | 0:13:51 | 0:13:54 | |
Salty, acid come in, the pepperiness... That's lovely. | 0:13:54 | 0:14:00 | |
Allow the mixture to cool and then pour into individual moulds. | 0:14:00 | 0:14:07 | |
Put the caramel in the freezer to set for two hours. | 0:14:07 | 0:14:12 | |
Next, prepare the fondant mix. | 0:14:12 | 0:14:15 | |
Begin by melting butter and dark chocolate over a pan of simmering water. | 0:14:15 | 0:14:22 | |
And we spread the base. The base, I have two eggs, | 0:14:22 | 0:14:26 | |
one egg yolk, 45 grams of icing sugar. | 0:14:26 | 0:14:30 | |
OK? And a little bit of arrowroot, | 0:14:30 | 0:14:32 | |
so I'm going to be a human machine. | 0:14:32 | 0:14:34 | |
I'm going to whip this until it has a beautiful texture. | 0:14:34 | 0:14:37 | |
You call it in French, le riband. | 0:14:37 | 0:14:40 | |
The ribbon stage is reached when the mixture becomes thick enough | 0:14:40 | 0:14:43 | |
for the whisk to leave a thin, ribbon-like trail behind it. | 0:14:43 | 0:14:46 | |
Oh, it's a bit of sweat to go with it, I'm sorry. | 0:14:46 | 0:14:49 | |
But you don't have to do it like me, | 0:14:49 | 0:14:50 | |
you can actually do it in a machine and you can whistle at the same time. | 0:14:50 | 0:14:54 | |
I don't know if I will achieve the riband or if the riband is going to kill me! | 0:14:57 | 0:15:01 | |
After achieving your ribbon, prepare the cake moulds. | 0:15:05 | 0:15:10 | |
Brush with butter and then dust with a mixture of cocoa powder and sugar. | 0:15:10 | 0:15:15 | |
The butter will melt and will give a lovely crust outside. | 0:15:16 | 0:15:20 | |
Voila. | 0:15:20 | 0:15:22 | |
Tres bien. So now pour my fondant mix here... | 0:15:22 | 0:15:28 | |
Tres bien. | 0:15:28 | 0:15:30 | |
Et voila, that's ready. | 0:15:30 | 0:15:33 | |
Using a ladle, pour the fondant mix into the moulds until they're three quarters full. | 0:15:33 | 0:15:39 | |
Look at that - lovely. | 0:15:39 | 0:15:42 | |
Nothing can beat chocolate. Beautiful! Voila, tres bien. | 0:15:42 | 0:15:48 | |
So I'm waiting for my caramel. | 0:15:48 | 0:15:51 | |
Can I have the caramel, please? Just there. | 0:15:51 | 0:15:53 | |
So just place it... | 0:15:57 | 0:16:00 | |
in the middle here. It's just buried very nicely here. | 0:16:00 | 0:16:04 | |
Put the fondants in the fridge to cool for half an hour, | 0:16:06 | 0:16:10 | |
then place them in the oven at 200 degrees centigrade for five minutes. | 0:16:10 | 0:16:16 | |
When ready, allow them to cool before removing them from the moulds. | 0:16:19 | 0:16:23 | |
The fondants can be set aside until you need them. | 0:16:28 | 0:16:32 | |
Then it's time to concentrate on the decoration and make a rich chocolate sauce, | 0:16:32 | 0:16:37 | |
combining milk and 70% dark chocolate. | 0:16:37 | 0:16:40 | |
Hey, that's a good design that, you see? | 0:16:42 | 0:16:45 | |
Typical. That's annoying for a cook. | 0:16:45 | 0:16:48 | |
That's terrible, look! Look! | 0:16:48 | 0:16:50 | |
The person who designed that should be burned! | 0:16:50 | 0:16:54 | |
Oh, it's my name on it. | 0:16:54 | 0:16:57 | |
Oh, God! | 0:16:57 | 0:16:58 | |
LAUGHTER | 0:16:58 | 0:17:00 | |
That's a good one. That's a good one. | 0:17:05 | 0:17:08 | |
When you're ready to serve the fondants, | 0:17:12 | 0:17:14 | |
put them back in the oven for eight minutes at 180 degrees centigrade. | 0:17:14 | 0:17:19 | |
While the fondants are reheating, it's time for the crucial dressing of the plate. | 0:17:19 | 0:17:24 | |
Begin with the chocolate sauce. | 0:17:24 | 0:17:26 | |
HE SPEAKS FRENCH | 0:17:26 | 0:17:28 | |
-Fondants are ready, chef. -OK. | 0:17:28 | 0:17:32 | |
OK, so you can do a very simple little garnish. | 0:17:38 | 0:17:41 | |
Little bit of almond, pistachio. | 0:17:41 | 0:17:43 | |
This is beautiful colour. | 0:17:43 | 0:17:45 | |
Why not a little pistachio ice cream? | 0:17:45 | 0:17:48 | |
A little spot underneath, un amande. | 0:17:48 | 0:17:51 | |
See first if it's well cooked. Oh, look at that. | 0:17:53 | 0:17:56 | |
Look at that! | 0:17:56 | 0:17:58 | |
Look at all that cream oozing out, beautiful. | 0:17:58 | 0:18:03 | |
Voila. | 0:18:03 | 0:18:05 | |
At the heart of every great dish lies the perfect combination of flavours. | 0:18:09 | 0:18:14 | |
The same can be said for the making of fine chocolates. | 0:18:15 | 0:18:19 | |
Raymond is on his way to visit an old protege, William Curley, at his shop in Richmond. | 0:18:19 | 0:18:25 | |
For his unusual combinations and skill, William's been awarded | 0:18:27 | 0:18:31 | |
Best British Chocolatier for the last three years. | 0:18:31 | 0:18:35 | |
Quite excited to let him see what we're doing here | 0:18:35 | 0:18:37 | |
and hopefully he sees a little bit of his restaurant in our work. | 0:18:37 | 0:18:41 | |
And just lovely to see him. | 0:18:41 | 0:18:44 | |
-Good morning, everyone. -Good morning! | 0:18:44 | 0:18:46 | |
-Lovely William. -Hello. -Lovely. -Good to see you. -Are you well? -I'm very well. Yourself? -Very good. | 0:18:47 | 0:18:52 | |
-Congratulations. Well done. -Oh, thank you very much. -Really brilliant. | 0:18:52 | 0:18:56 | |
-You know, that's the first time I come to you? -Yeah, yeah! -I'm a disgrace! | 0:18:56 | 0:18:59 | |
You're busy. I understand. Why don't you taste the chocolate? | 0:18:59 | 0:19:03 | |
-Would you like to taste the Yuzu? -Yes, absolument. | 0:19:03 | 0:19:06 | |
-And it tastes of a good chocolate. Tell me if I'm wrong. -No, no, you're right. You're right. | 0:19:06 | 0:19:10 | |
And put... | 0:19:10 | 0:19:12 | |
Put it in your mouth... | 0:19:12 | 0:19:14 | |
Just close your eyes, relax and let go. | 0:19:14 | 0:19:18 | |
-You get the lovely flavours coming through... -And it's just goes on, these wonderful flavours. | 0:19:18 | 0:19:23 | |
It truly does melt in your mouth, just completely dissolve, quietly. | 0:19:23 | 0:19:28 | |
Perfect. Lovely. | 0:19:28 | 0:19:29 | |
Mmm. Lovely textures. | 0:19:29 | 0:19:33 | |
-Would you like to come upstairs? -Love to. -Let's go. | 0:19:33 | 0:19:36 | |
Upstairs is William's test kitchen, where he experiments with different flavours. | 0:19:38 | 0:19:44 | |
It's a lovely little laboratory here, a lovely little place to lose yourself, | 0:19:44 | 0:19:49 | |
just create a new dish. Fantastic. | 0:19:49 | 0:19:50 | |
It's lovely that you came in the shop at last. I'm just so happy to see you. | 0:19:50 | 0:19:55 | |
Absolutely. | 0:19:55 | 0:19:56 | |
He's going to make Raymond his award-winning rosemary and olive oil chocolate. | 0:19:56 | 0:20:00 | |
So I have the whipping cream and when it comes to the boil, I'm then going to add the fresh rosemary. | 0:20:03 | 0:20:08 | |
Allow it to infuse for, say, 20 minutes, so you've just got the flavour left within the cream, | 0:20:08 | 0:20:13 | |
and then we'll emulsify that with the chocolate and a little bit of olive oil. | 0:20:13 | 0:20:17 | |
It's quite an unusual combination as well. | 0:20:17 | 0:20:20 | |
It really, really works extremely well. | 0:20:24 | 0:20:27 | |
So I have one here that we actually... | 0:20:27 | 0:20:29 | |
We made this one yesterday. | 0:20:29 | 0:20:31 | |
-We cooled it down and then first thing this morning we've cut it. -That's for you. -Thank you. | 0:20:31 | 0:20:36 | |
It's quite fascinating how the flavours from hot, from warm... | 0:20:40 | 0:20:43 | |
-Mmm, change when they're cooled. -Completely different. | 0:20:43 | 0:20:46 | |
-Absolutely. -But the structure has remained. | 0:20:46 | 0:20:49 | |
It's really lovely to see the artisan at work, the craft, | 0:20:57 | 0:21:01 | |
and that's why the chocolates are a bit more expensive, because it is certainly not a factory. | 0:21:01 | 0:21:06 | |
All is handmade, piece by piece. | 0:21:06 | 0:21:09 | |
That's what the difference is. | 0:21:09 | 0:21:11 | |
Here. | 0:21:23 | 0:21:25 | |
Put that here. It's here, tres bien. | 0:21:25 | 0:21:29 | |
I just need to put my head together. | 0:21:31 | 0:21:35 | |
For the last recipe, a feat of chocolate making, | 0:21:35 | 0:21:39 | |
one of Raymond's signature desserts - cafe creme. | 0:21:39 | 0:21:43 | |
A cup sculpted completely from chocolate, | 0:21:43 | 0:21:47 | |
filled with iced espresso parfait, topped with cherry-liqueur sabayon, with sugar-coated truffles. | 0:21:47 | 0:21:54 | |
I am going to prepare a very special dessert, and this is one of my oldest desserts. | 0:21:54 | 0:21:59 | |
It took me about six months' solid work on this dessert to realise it, | 0:21:59 | 0:22:05 | |
and you'll understand exactly why, OK? | 0:22:05 | 0:22:07 | |
You have to love someone so very much to make this dessert, | 0:22:07 | 0:22:12 | |
and that's certainly a proof of love, there's no doubt about it. But it's possible. | 0:22:12 | 0:22:17 | |
You've got 500g of chocolate, which is melted at about 50, 55 degree, OK? | 0:22:17 | 0:22:22 | |
I have 500... Adam, please, Adam, I need it now. | 0:22:22 | 0:22:26 | |
Can you leave it? | 0:22:26 | 0:22:29 | |
Sorry. OK, so it was getting too hot? | 0:22:29 | 0:22:31 | |
No, it was off? OK. Ah, can you just...? | 0:22:31 | 0:22:37 | |
Why don't they do a bloody thing which would stick to it, no? | 0:22:37 | 0:22:40 | |
They give you a thermometer and you put it on the side | 0:22:40 | 0:22:43 | |
and the first thing it does, it slid in the chocolate. Great. | 0:22:43 | 0:22:46 | |
Instead of putting a little catch maybe here on that side. | 0:22:46 | 0:22:50 | |
See again, choose your equipment well. | 0:22:50 | 0:22:52 | |
A good thermometer is useful, as the chocolate needs to reach the right consistency to sculpt. | 0:22:54 | 0:22:59 | |
First, heat the chocolate to 55 degrees Centigrade. | 0:22:59 | 0:23:02 | |
-Add chopped chocolate to reduce the temperature, then reheat to 32 degrees. -Voila. | 0:23:02 | 0:23:09 | |
This is known as tempering. | 0:23:09 | 0:23:12 | |
It refines the chocolate by melting unstable fat crystals, making it smoother, easier to shape and shiny. | 0:23:12 | 0:23:18 | |
So now I'm going to start building up my chocolate cup. | 0:23:18 | 0:23:22 | |
To create the cup, use a flat rectangular plastic sheet, which you can buy from cookery shops. | 0:23:22 | 0:23:28 | |
Right, a little here. | 0:23:28 | 0:23:31 | |
Tres bien. I'm going to pick up... | 0:23:38 | 0:23:40 | |
Where's my knife? It's here, my knife is here. | 0:23:40 | 0:23:45 | |
Tres bien. | 0:23:45 | 0:23:47 | |
Voila. Merci, Adam. | 0:23:47 | 0:23:48 | |
-Voila. -Place the chocolate-coated plastic into a circular mould. | 0:23:53 | 0:23:57 | |
Parfait. I'm pressing it on it here, then afterward I'm opening it up completely so it's a perfect circle. | 0:23:57 | 0:24:04 | |
So we do the joint. We can take a little bit of chocolate here, voila. | 0:24:04 | 0:24:08 | |
Voila, tres bien. | 0:24:12 | 0:24:13 | |
So I will do my saucers now. | 0:24:13 | 0:24:15 | |
I tried all sorts of surface. | 0:24:15 | 0:24:18 | |
Glass, china. And they all stuck, because they are porous, OK? | 0:24:18 | 0:24:23 | |
So I saw a piece of clingfilm, | 0:24:23 | 0:24:25 | |
I say, | 0:24:25 | 0:24:27 | |
"Eureka, of course." | 0:24:27 | 0:24:30 | |
First thing you need to do is to oil your saucer, so the clingfilm actually can slip on it. You just... | 0:24:30 | 0:24:36 | |
..squeeze, and I'm going to dip it. | 0:24:39 | 0:24:43 | |
Voila. | 0:24:43 | 0:24:45 | |
And I'm going to move away the excess, and I'm going to create a lip | 0:24:45 | 0:24:50 | |
in order to release later much of that saucer. | 0:24:50 | 0:24:53 | |
So now we'll do the handles. | 0:24:53 | 0:24:55 | |
Make a cone using greaseproof paper. | 0:24:56 | 0:24:58 | |
Pour in melted chocolate, cut a hole in the end and shape your handles. | 0:24:58 | 0:25:04 | |
Voila, tres bien. You never put them in the fridge to set, OK? | 0:25:06 | 0:25:09 | |
That will get again all white. | 0:25:09 | 0:25:11 | |
Room temperature is perfect. | 0:25:11 | 0:25:14 | |
All the chocolate moulds will need at least five hours to set. | 0:25:14 | 0:25:19 | |
Now I'm going to do the sugar cubes, | 0:25:19 | 0:25:21 | |
and the great thing about sugar cubes is the ganache. | 0:25:21 | 0:25:25 | |
A ganache is the same as chocolate-truffle filling, | 0:25:25 | 0:25:28 | |
and is a great way to make home-made chocolates. | 0:25:28 | 0:25:31 | |
Burst through the skin and boil over. | 0:25:31 | 0:25:33 | |
To make, boil double cream, add 70% dark chocolate and stir. | 0:25:33 | 0:25:38 | |
You get that lovely satiny... That lovely quality, silky quality. | 0:25:41 | 0:25:44 | |
It's so beautiful. | 0:25:44 | 0:25:46 | |
Clingfilm, and then voila, you pour it in here. | 0:25:46 | 0:25:50 | |
-Voila. -The ganache is now ready to put in the fridge to set for six hours. | 0:25:55 | 0:26:00 | |
So, the ganache, it's cooled down nicely, and all that I need is a hot blade. | 0:26:06 | 0:26:11 | |
Oh, that cuts like butter. | 0:26:11 | 0:26:14 | |
OK? | 0:26:14 | 0:26:16 | |
Tres bien. I've got the lovely sugar cubes here. | 0:26:20 | 0:26:22 | |
Now we are ready to build the cafe creme, OK? | 0:26:22 | 0:26:27 | |
Just unfold, and very carefully, that's it, voila. | 0:26:27 | 0:26:33 | |
And you've got your perfect saucer. | 0:26:33 | 0:26:35 | |
Raymond's using his solid-top cooker to weld all the pieces together, | 0:26:45 | 0:26:49 | |
but a hot pan will do the job just as well. | 0:26:49 | 0:26:53 | |
That cup becomes coffee-proof. | 0:26:53 | 0:26:54 | |
Gently, gently press slowly. | 0:26:54 | 0:26:57 | |
So now we do the handle. | 0:26:57 | 0:26:59 | |
Voila, tres bien. | 0:27:03 | 0:27:05 | |
Line the base with a biscuit soaked in espresso. | 0:27:05 | 0:27:08 | |
-Tres bien, in the bottom here. -Now for the filling. | 0:27:10 | 0:27:13 | |
This is an iced-espresso parfait. | 0:27:13 | 0:27:17 | |
Just egg yolk frothed up with espresso coffee and with cream, which you freeze. | 0:27:17 | 0:27:22 | |
Finish with a bit of alcohol. | 0:27:28 | 0:27:30 | |
Add a dash of cherry liqueur to the sabayon foam to make the espresso topping. | 0:27:30 | 0:27:36 | |
Voila. | 0:27:43 | 0:27:45 | |
So Tom, the young man who has worked with us for two months now, | 0:27:47 | 0:27:50 | |
-is going to taste the cafe creme. So no pressure, Tom! -No! | 0:27:50 | 0:27:55 | |
-OK, so what do you think? -Very nice. | 0:27:58 | 0:28:00 | |
Out of ten first? | 0:28:00 | 0:28:03 | |
-Eight. Eight. -Eight? You're a tough guy. | 0:28:07 | 0:28:09 | |
You're a tough guy. You just wouldn't give me two more, you give me eight! I've done very well! | 0:28:09 | 0:28:15 | |
Have a good day! | 0:28:15 | 0:28:16 | |
Voila, tres bien. | 0:28:19 | 0:28:20 | |
Subtitles by Red Bee Media Ltd | 0:28:30 | 0:28:34 | |
E-mail [email protected] | 0:28:34 | 0:28:38 |