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
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
- 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.
- 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.