A skewer of delights to dip into a trio of chocolate sauces

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

If two is company, three is a proper dinner! Or a spectacular conclusion to dinner in this case. This recipe shows you how to create a variety of sweet treats, playfully threated onto a barbecue skewer and served with a trio of chocolate sauces; each one with a high gloss, an incredibly intense chocolate taste and an irresistible colour. It’s the ideal dessert to serve as an interactive and memorable epilogue to a delightful evening.

Recipe components

Real chocolate sauces: dark, milk and white chocolate

IngredientsPreparation

Place the chosen chocolate and cream together in a plastic bowl. Heat in a microwave for 30 seconds. Stir well to create a smooth emulsion. If the chocolate has not melted, heat at 10 second intervals until melted.

Bun dough for doughnuts

IngredientsPreparation
  • 600g
    pastry flour
  • 15g
    powdered milk
  • 5g
    salt
  • 75g
    sugar
  • 60g
    butter
  • 30g
    whole egg(s)
  • 37g
    yeast
  • 300g
    water

Create a dough by combining all the ingredients.

Allow the dough to rest under cover for 1 hour.
When ready divide the dough into 15g portions.
Mould into balls.
Allow to prove on an oil tray.
Drop the proved pieces into hot fat 190°C.
The pieces will float when one half is sufficiently browned turn over to cook the other side.
Remove, drain off excess oil, roll immediately in caster sugar.

Marshmallow

IngredientsPreparation
  • 300g
    sugar
  • 105g
    invert sugar
  • 70g
    raspberry puree

Boil to 110°C.

  • 70g
    raspberry puree
  • 150g
    invert sugar

Blend together the second amount of puree and invert sugar in a kitchen aid mixing bowl. Pour on the heated ingredients. Whisk on high speed.

  • 40g
    gelatin solution
  • 57g
    water

Melt together, taking care not to heat above 40°C. Pour onto the whisking ingredients.

Prepare a frame on a tray pre dusted with potato starch and icing sugar.
Whisk the mix until a high volume is achieved and the mix has cool to approx. 25°C to 30°C.
Pour into prepared frame. 
Allow to set at 15°C overnight.

Chocolate brownies - triple chocolate

IngredientsPreparation

Melt together.
Cool.

  • 3g
    whole egg(s)
  • 275g
    light brown caster sugar

Whisk together to a sabayon. Fold in cooled chocolate mixture.

Sieve 3 times.
Fold in sieved flours.

Fold in.

Prepare a 20 cm cake tin – line the bottom with a square of waxed paper.
Pour into prepare tin and bake at 160°C for 25 minutes.
Cool in the tin – cut and serve.

Choux pastry buns

IngredientsPreparation
  • 250ml
    water
  • 100g
    butter

Bring to the boil slowly. Remove the saucepan from the stove.

  • 150g
    pastry flour

Add the strong flour – mix well. Return to the stove and continue mixing until the mix becomes smooth and does not stick to the sides of the pan. Cool slightly. Place in a mixer.

  • 200g
    whole egg(s)

Add the eggs one at a time (the amount of eggs depends on the strength of the flour) until the mix drops away from a spoon on a count of 5.

Pipe straight away onto a buttered floured tray, slipmat or demarle flexipan mat. 
Small choux buns using a nozzle 1 ¼- cm plain tube.
Cook at 215°C for 12 to 15 minutes until brown and set.

Choux bun glaze

IngredientsPreparation

Place the dark chocolate and cream together in a plastic bowl.
Heat in a microwave for 30 seconds. Stir well to create a smooth emulsion. If the chocolate has not melted heat at 10 second intervals until melted.