An Indulgent Summer Recipe by Head Chef Brendan Pratt
AGITATED CHOCOLATE BY HEAD CHEF BRENDAN PRATT
Ever so easy and incredibly impactful, elevate your festive dining by sprinkling over a Pavlova or chocolate cake to decorate and add an extra layer of intrigue. In (very) rare occasions you may have some spare, sprinkle over a bowl of ice cream for adult-style sprinkles.
200g caster sugar
65g filtered water
140g 70% dark chocolate, roughly chopped into 1cm chunks or smaller
1. Before you start this recipe you’ll need a whisk and large sheet of baking paper laid out on the bench
2. Place sugar and water in a pot and bring to boil, simmer until reaches 130 Degrees C (or starting to colour around the edges)
3. Take off the heat.
4. Add all of the chocolate and whisk quickly to agitate, the mix should look a little like soil.
5. Tip onto baking paper and let cool. Serve over your favourite desert and enjoy with a glass of Vasse Felix Cane Cut Semillon.