Chocolate and Mango

to plate:
smear white chocolate yoghurt on the plate
lay three mounds of chocolate jelly dice
remove skin from a mango cheek, slice into six and marinate in syrup with 2 hulled torn lychees and some julienned mint. arrange fruit on plate. Heat two bickys to 30c and place them in a gap. crumble some chocolate shards in the right places then finally quenelle ice cream and place atop the chocolate jelly dice.

White chocolate and lime yoghurt
500g strained yoghurt
300g white chocolate
200g milk
1 lime’s zest

Heat milk and make a ganache with the white chocolate then fold ganache through the strained yoghurt, add zest.

Chocolate cookies (from Family Meal)
1 vanilla pod
5 eggs
400g sugar
85 butter
600 dark chocolate(70%cocoa)
450 g white and dark chocolate peices
85 g flour
1tsp 5spice powder
1 shot espresso

Bring butter and dark chocolate to 40c meanwhile Whisk the Eggs, sugar and vanilla to cream then add espresso and reserve,, . Pour into egg mix. Mix dry ingredients in then fold through the chocolate chunks.
Put cookie dough between two pieces of baking paper and roll out to 1cm thickness. Leave in fridge to set. chop into evenly sized irregular shapes then freeze untill ready to bake
Bake at 150c for 10 min. And set aside.

Chocolate shards
Temper dark chocolate spread thinly onto baking paper, refrigerate. Once set shatter and keep until required

Chocolate ice cream (found in the deep web)
250g whole milk
4 teaspoons tapioca starch
250 ml thickened cream
250 ml evaporated milk
130 g sugar
60 g glucose
35 g dark cocoa powder
85 g bittersweet chocolate, chopped
1/4 teaspoon vanilllasalt
1 vanilla pod

Making a slurry by mixing a few tablespoons of the milk with the tapioca starch in a small bowl, until smooth. then In a saucepan, heat the rest of the milk, cream, evaporated milk, sugar, cocoa powder and glucose. Bring the mixture to a moderate boil for 4 minutes. After four minutes, whisk in the tapioca starch slurry then continue to cook for one minute, stirring constantly with a spatula, until slightly thickened. Remove from heat and add the chopped chocolate and vanilla salt, stirring until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla or chocolate extract. Cool then churn.

Chocolate jelly.
400 pouring cream
300 dark chocolate
100 sugar
7g agar agar

Bring cream to the boil with agar and sugar. Simmer for 2 minutes, then pour over chocolate to make a ganache. Cool ganache then cut into fine dice once set.

Mango salad dressing
4 tbs orange juice
2 tbs lemon juice
1 tbs lime juice
100g sugar
1 stick of lemon grass smashed and roughly chopped
2 tbs julienned ginger

Put all ingredients except ginger into a pot and bring to the simmer. Simmer for 5 min.
Once removed from the heat add julienned ginger let cool to room temprature then refrigerate.