Sea salt chocolate

Molleux with Cherry

and yogurt sorbet
Spice up your life with
Ingredients: (Serves 4)
Cherry compote
16 Cherries (stoned)
500g Cherry puree
Lindt Excellence sea salt
chocolate soup
200g Lindt Excellence Dark
with a Touch of sea salt Chocolate
100ml Double cream
200ml Full fat milk
Lindt Excellence Chocolate fondant
83g Butter (unsalted)
135g Lindt sea salt chocolate
42g Castor sugar
2 Eggs
50g Pasta our
Lindt Excellence chocolate crack tuille
233g Fondant
100g Glucose
166g Lindt Chocolate 99% cocoa
(nely chopped)
Sea salt akes
Yoghurt and cherry sorbet
335g Water
100g Castor sugar
70g Dextrose
80g Atomised glucose
250g Greek yoghurt
Cherry Puree
METHOD

Cherry compote
Mix the cherries with the cherry puree
Lindt Excellence sea salt chocolate soup

Bring the cream and milk to the boil and gradually pour over the chocolate. Mix until the soup is smooth.
Lindt Excellence chocolate fondant
Whisk the eggs and sugar. Melt the chocolate and butter. Sift the our. Fold the chocolate into the egg mix then add the our. Place greased
and oured rings (5cm x 3.5 cm) on a tray with parchment paper. Pipe 70g of fondant mix in a ring.
Lindt Excellence chocolate crack tuille
Cook the fondant and glucose to a dark caramel then whisk in the chocolate. Cool in a tray with parchment paper. When cool
blitz in a food processor to a ne powder. Sift onto a greased tray and cook at 200c until the mix is melted. Sprinkle on the sea salt. Leave
to cool slightly then cut into strips, twist and let cool.

Yoghurt and cherry sorbet
Boil the water then add the sugar, dextrose and atomised glucose. Boil for three minutes then pour over the yoghurt and smooth
with a hand blender. When cool churn in an ice cream machine. Fold through the cherry puree once the sorbet has churned.
Spice up your life with
METHOD continued

Assembly
Cherry compote
Lindt Excellence sea salt chocolate soup
Lindt Excellence chocolate fondant
Lindt Excellence chocolate crack tuille
Yoghurt and cherry sorbet
Melt some chocolate and ick it on a plate. Cook the fondant at 200c for about ve minutes until the outside is cooked but the
middle is still runny.
Pour the warm chocolate sauce in a jug. Once the fondant is cooked let it rest for one minute then place on a plate and remove
the ring.
Quenelle the sorbet and place it next to the fondant. Rest the chocolate tuille between the fondant and the sorbet.
Tips from Jun Tanaka

Always add a pinch of salt to all chocolate recipes
to enhance the avour of the chocolate.