Fast forward a few years later and she owns a patisserie and bakery. Daniel prepared a dessert true to our African roots – a mopane worm chocolate tree and ginger crumble soil.
Ingredients and Methods:
‘Tree’
Ingredient
- 100g dark baking chocolate
Method
- Melt dark chocolate and on a flat surface spread chocolate on baking paper.
- To harden the chocolate, place it over a pot of ice-cold water for 20 seconds.
- Remove and shape like a cylinder. Set aside.
Milk chocolate custard
Ingredients
- 100g cream
- 100g milk
- 40g egg yolks
- 20g sugar
- 138g milk chocolate
- 2 leaves of gelatine
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Method
- Soak gelatine leaves in cold water.
- In a pot mix the egg yolks, sugar, milk and cream. Place on the stove to 85°C, while constantly stirring for approximately 5 minutes.
- Drain the gelatine then add it together with the 138g milk chocolate to the hot mixture. Allow to set.
Ginger chocolate soil
Ingredients
- 60g butter
- 50g flour
- 15g finely crushed mopane worms
- 100g ginger powder
- 50g castor sugar
- 10g coco powder
Method
- Pre-heat oven to 180°C.
- Rub all the ‘soil’ ingredients together, placing the mixture in the oven for 8 minutes or until it crumbles.
Coated mopane worms
Ingredients
- 50g mopane worms
- Enough hot water enough to cover all the worms
- Caramel sauce
Instructions
- Soak mopane worms in hot water for 30 minutes to remove all the dirt.
- Dry with paper a towel and coat with a caramel sauce.
Assembling the tree
Ingredients
- Mint leaves and food glue
Method
- Assemble everything prepared by putting the chocolate soil on a plate and placing the chocolate tree cylinder on top. Fill it with the milk chocolate custard.
- Dust the cylinder with coco powder mixed with finely crushed worms.
- With a food glue stick the mint leaves onto the cylinder.
- Place caramel coated worms around the ‘tree’ and serve.
Read: Former waitress becomes a successful chef
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