Chocolate recipes for Easter from Constance Lémuria

Our Executive Pastry Chef at Constance Lémuria, Yannick Tual has shared two of his favourite chocolate recipes for you to try at home this Easter.

Chocolate recipes from Constance Lémuria

Chocolate recipes from Constance Lémuria

Recipe 1: Easter chocolate cake

Ingredients (serves 4)

Coconut nougat sponge:

  • 350g egg white
  • 275g sugar
  • 150g egg yolk
  • 200g flour
  • 50g cocoa butter

1. Whip the egg whites and add sugar to create stiff meringue, then at a slow speed add the egg yolks. By hand with a spatula, mix in the sifted flour and cocoa powder.

2. Line a baking tray with baking paper. Bake at 200ºC for 15-20mins. Keep on a cooling rack.

Chocolate Chantilly:

Ingredients

  • 500g whipping cream
  • 150g dark chocolate (semi sweet)

1. Melt the chocolate and keep it warm at 45ºC. Whip the cream to soft peaks and then add the warm chocolate and stir fast.

Stock syrup:

Ingredients

  • 200g white sugar
  • 160g water

1. Boil ingredients together and then put in a chiller to cool down.

Cake setting

1. Cut the sponge cake in to an oval shape (different layers, different sizes from large to small to create an egg shape).

2. Start with the bigger layer at the bottom, moisten sponge with the syrup, then a layer of Chantilly, cover with another sponge layer and repeat until you finish at the top of the egg shape.

3. Let it set in the chiller for at least 12 hours then cover with icing and add Easter decorations.

Recipe 2: Half egg chocolate fondant

Ingredients (serves 4)

  • 400g dark chocolate callebault
  • 300g butter
  • 2g vanilla essence
  • 6 eggs
  • 5 egg yolks
  • 230g white sugar
  • 180g flour

1. Beat the egg yolks and whole eggs together with the sugar until fluffy. Add the vanilla essence and the flour.

2. Melt the butter and pour onto the chocolate to let it melt and then add the egg mixture.

3. Keep in a container in the chiller to preserve or you can bake it straight away in a mold for 12-15 mins at 200ºC.

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Chocolate recipes for Easter

The seed of the cacao tree has been considered a precious delicacy for over 4,000 years.

Chocolate recipes: Lémuria’s chocolate and coconut nougat nest with chocolate ganache

Chocolate recipes: Lémuria’s chocolate and coconut nougat nest with chocolate ganache

From its origins as a medical cure via a religious offering to its position today as one of the world’s favourite treats, chocolate has become an integral part of many cultures around the world.

In recent years scientists have even come to agree with the ancient Mayans that it has important medicinal properties because of its richness in large flavonoid molecules known to help maintain cardiovascular health.

To get you in the mood for some chocolate-indulgence this Easter, here’s the first of a selection of chocolate recipes from our sweet-toothed chefs at Constance.

Recipe I: Halaveli’s Chocolate ice cream

Ingredients

  • 2kg full fat milk
  • 90g milk powder
  • 200g sugar
  • 180g invert sugar
  • 12g stabiliser
  • 540g guanaja chocolate

1. Take some of the sugar and mix with the stabiliser. Heat the milk powder.

2. At 30ºC add the sugar and inverted sugar.

3. At 45ºC add the sugar and stabiliser mixture and the chopped or melted chocolate. Mix vigorously and let cool in the fridge or freezer.

4. Leave for 4-12 hours at +4ºC, then mix vigorously with an electric mixer to obtain a homogeneous mass. Store at -18ºC and serve between
-10ºC and -12ºC.

Recipe II: Lémuria’s chocolate and coconut nougat nest with chocolate ganache

Ingredients (serves 4)

Chocolate and coconut nougat nest:

  • 250g fresh coconut (prepared in julienne style)
  • 500g white sugar
  • 15g vanilla essence
  • 5g nutmeg powder
  • 125g dark chocolate

1. Heat a saucepan and add the sugar, let it melt until it’s golden brown caramel then add the fresh coconut followed by the vanilla and nutmeg.

2. Stir well and add the dark chocolate, mix until the chocolate melts.

3. Place the nougat in a paper case in the shape of a nest and let it set.
Top with little candy Easter eggs.

Chocolate ganache:

Ingredients

  • 500g fresh cream
  • 500g dark chocolate semi-sweet

1. Boil the cream and pour on to the chopped chocolate. Stir until the chocolate is melted.

2. Let it cool down, then pour on to the coco nests.

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Recipe: Crispy Chocolate with Madagascan vanilla

Here’s a delicious sweet treat for you to try this weekend from Constance Tsarabanjina, Madagascar.

Crispy Chocolate recipe

Crispy Chocolate

  • 30g of dark chocolate
  • 25g powdered sugar
  • 120g of butter
  • 3 spoons of milk
  • 1 packet of biscuits
  • 1 vanilla pod

1. Break the biscuits into small pieces.
2. Split into two vanilla pod and scrape the seeds into the biscuit mix.
3. Break chocolate into pieces.
4. Put in saucepan with all remaining ingredients.
5. Melt the chocolate over bain-marie turning constantly with a spatula.
6. Prepare a mold of 12 cm diameter, line the pan with aluminium foil.

Mix the two preparations and pour into a mold. Let stand in the refrigerator for 4-5 hours.

Turn out the crispy chocolate and serve. Pure chocolate perfection.

Recipe: Sweet orange-ginger ganache

These delicious chocolates are quintessential Constance treats, recently served at the Chocolate Show at Constance Ephelia.

North Beach at Constance Ephelia, Seychelles

North Beach at Ephelia

Ingredients

  • 500g dark chocolate
  • 300g cream
  • 75g butter
  • 50g fresh ginger
  • 1 orange zest
  • 25g preserved orange peel
  • 400g dark chocolate for the coating

1. Chop the chocolate and place in a bowl.
2. Peel and chop the ginger.
3. In a pan add cream, ginger and the orange zest and leave it to infuse for 10 minutes.
4. Strain the flavoured cream and return to heat.
5. Pour over the chocolate and mix until smooth.
6. Stir the softened butter.
7. Pour the contents into a round shaped mould.
8. Refrigerate until firm.
9. Cut into shapes, squares, diamonds, rectangles, circles.
10. Melt the 400g dark choclate in a bain marie.
11. Make curves with the crystallized chocolate.
12. Dip the chocolates one by one.
13. Leave to crystallize.

The recipe makes approximately 50 chocolates.

Find out more about Constance Ephelia from our website.