melt_final 10/02/2012 12:00 Page 8

10 foreword
13 tasting, eating and cooking with chocolate
23 chocolate essentials

...contents...
57 spices and herbs
77 nuts and seeds
109 fruit and tropical twists
135 blossoms, leaves and roots
147 pure and simple
167 kick!
182 suppliers
184 index
192 thank you
melt_final 10/02/2012 12:00 Page 8

10 foreword
13 tasting, eating and cooking with chocolate
23 chocolate essentials

...contents...
57 spices and herbs
77 nuts and seeds
109 fruit and tropical twists
135 blossoms, leaves and roots
147 pure and simple
167 kick!
182 suppliers
184 index
192 thank you
melt_final 10/02/2012 12:00 Page 40

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melt_final 10/02/2012 12:00 Page 40

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melt_final 10/02/2012 12:00 Page 46

.. .CHOCOLATE HEARTS...

This idea was born at Louise’s kitchen table and has been one of Melt’s signature chocolates
ever since. Customers write a love note on a piece of paper and we tie a ribbon round it like a
scroll and then enclose it inside the two halves of a chocolate heart – to be discovered on opening.
We have seen the sweetest messages in the past and men are definitely more romantic with their
scribblings. You can try this at home or simply make the chocolate hearts for a lovely Valentine’s
Day present. You will need four 8cm-high heart moulds.

46 Makes 2 Polish four 8cm-high heart moulds with

cotton wool (this makes the chocolate
1 quantity of tempered milk chocolate shiny). Mix the tempered milk chocolate
(see pages 32–33) with the mixed spice.
1 teaspoon ground mixed spice
1 teaspoon pink peppercorns With a ladle, pour enough chocolate
into the moulds to coat them
generously. Tap the side of the moulds
to get rid of any air bubbles, then turn
them upside down over the bowl of
chocolate and tap again. Turn the
moulds the right way up and scrape
off any excess chocolate with a metal
scraper. Leave in the fridge for a few
minutes until the chocolate is half set
– it should still feel soft but not sticky.

Repeat the whole process with the

remaining chocolate. Leave until half set,
then sprinkle with the pink peppercorns.
Leave in the fridge to set completely.

Turn the hearts out of the moulds.

Put a frying pan with a flat base over a
medium heat and leave until it is hot –
you should still be able to touch it, but
only just. Briefly press each heart on the
surface of the pan until the chocolate
softens on the edges. You can quickly
put a message inside one of the hearts
now, if you like. Press 2 hearts together
until they stick – this should take about
5 minutes. Store the hearts in an airtight
container at room temperature.

... melt ...

melt_final 10/02/2012 12:00 Page 46

.. .CHOCOLATE HEARTS...

This idea was born at Louise’s kitchen table and has been one of Melt’s signature chocolates
ever since. Customers write a love note on a piece of paper and we tie a ribbon round it like a
scroll and then enclose it inside the two halves of a chocolate heart – to be discovered on opening.
We have seen the sweetest messages in the past and men are definitely more romantic with their
scribblings. You can try this at home or simply make the chocolate hearts for a lovely Valentine’s
Day present. You will need four 8cm-high heart moulds.

46 Makes 2 Polish four 8cm-high heart moulds with

cotton wool (this makes the chocolate
1 quantity of tempered milk chocolate shiny). Mix the tempered milk chocolate
(see pages 32–33) with the mixed spice.
1 teaspoon ground mixed spice
1 teaspoon pink peppercorns With a ladle, pour enough chocolate
into the moulds to coat them
generously. Tap the side of the moulds
to get rid of any air bubbles, then turn
them upside down over the bowl of
chocolate and tap again. Turn the
moulds the right way up and scrape
off any excess chocolate with a metal
scraper. Leave in the fridge for a few
minutes until the chocolate is half set
– it should still feel soft but not sticky.

Repeat the whole process with the

remaining chocolate. Leave until half set,
then sprinkle with the pink peppercorns.
Leave in the fridge to set completely.

Turn the hearts out of the moulds.

Put a frying pan with a flat base over a
medium heat and leave until it is hot –
you should still be able to touch it, but
only just. Briefly press each heart on the
surface of the pan until the chocolate
softens on the edges. You can quickly
put a message inside one of the hearts
now, if you like. Press 2 hearts together
until they stick – this should take about
5 minutes. Store the hearts in an airtight
container at room temperature.

... melt ...

melt_final 10/02/2012 12:00 Page 48

.. .RASPBERRY HEARTS...

This award-winning chocolate needs a reasonable amount of patience and skill.

There are a number of elements to making up the finished chocolate, so it is not one to attempt
in a rush. It offers a good opportunity to try moulding, filling and finishing. The ganache you make
is a little more than you actually need, but it is not practical to make a smaller amount.
Spread the leftover ganache on some brioche as a delicious treat. You will need 48 heart moulds,
2.5cm high. See the step-by-step pictures on pages 50–51.

Makes 48 Use cotton wool to polish 48 heart Transfer the cooled ganache to a 49
moulds, 2.5cm high (this makes the disposable piping bag, snip off the tip
1 quantity of tempered dark chocolate chocolate shiny). With a ladle, pour the of the bag and pipe the mixture into the
(see pages 32–33) tempered chocolate into the moulds. chocolate-coated moulds, filling them
85g dark chocolate (66 per cent cocoa to 2mm from the top. Leave in a cool
solids), finely chopped Tap the side of the moulds to get rid of place, but not the fridge, for at least
85g milk chocolate (40 per cent cocoa any air bubbles, then turn them upside- 6 hours or overnight, until the ganache
solids), finely chopped down over the bowl of chocolate and is completely set.
125g double or whipping cream tap again. Turn the moulds the right
125g raspberry purée (see page 42) way up and scrape off any excess Re-temper the chocolate and ladle it
50g caster sugar chocolate with a metal scraper. Leave over the top to coat the hearts, then
35g liquid glucose in the fridge until the chocolate is set. cover them with a sheet of acetate and
10g unsalted butter run a metal scraper over the top to seal
To make the ganache, put the finely the chocolates. Leave in the fridge, still
chopped dark and milk chocolate in covered with the acetate, for about
a bowl. Put the cream and raspberry 10 minutes, until set. Peel off the
purée in a small pan and place over acetate and turn the moulds upside
a medium heat. Bring to boiling point, down to remove the hearts.
then remove from the heat. Put the
sugar and glucose in a separate pan Place the hearts in an airtight box and
over a high heat and cook until it turns store at room temperature for up to
golden. Remove from the heat and pour 2 weeks.
in the cream mixture a little at a time,
stirring until well combined. Pass
through a fine sieve on to the chopped
chocolate and stir gently from the
centre to emulsify. Leave until the
temperature measures no higher than
45°C on a digital thermometer, then
add the butter and stir until combined.
Set aside to cool to body temperature.

.chocolate essentials...
..
melt_final 10/02/2012 12:00 Page 48

.. .RASPBERRY HEARTS...

This award-winning chocolate needs a reasonable amount of patience and skill.

There are a number of elements to making up the finished chocolate, so it is not one to attempt
in a rush. It offers a good opportunity to try moulding, filling and finishing. The ganache you make
is a little more than you actually need, but it is not practical to make a smaller amount.
Spread the leftover ganache on some brioche as a delicious treat. You will need 48 heart moulds,
2.5cm high. See the step-by-step pictures on pages 50–51.

Makes 48 Use cotton wool to polish 48 heart Transfer the cooled ganache to a 49
moulds, 2.5cm high (this makes the disposable piping bag, snip off the tip
1 quantity of tempered dark chocolate chocolate shiny). With a ladle, pour the of the bag and pipe the mixture into the
(see pages 32–33) tempered chocolate into the moulds. chocolate-coated moulds, filling them
85g dark chocolate (66 per cent cocoa to 2mm from the top. Leave in a cool
solids), finely chopped Tap the side of the moulds to get rid of place, but not the fridge, for at least
85g milk chocolate (40 per cent cocoa any air bubbles, then turn them upside- 6 hours or overnight, until the ganache
solids), finely chopped down over the bowl of chocolate and is completely set.
125g double or whipping cream tap again. Turn the moulds the right
125g raspberry purée (see page 42) way up and scrape off any excess Re-temper the chocolate and ladle it
50g caster sugar chocolate with a metal scraper. Leave over the top to coat the hearts, then
35g liquid glucose in the fridge until the chocolate is set. cover them with a sheet of acetate and
10g unsalted butter run a metal scraper over the top to seal
To make the ganache, put the finely the chocolates. Leave in the fridge, still
chopped dark and milk chocolate in covered with the acetate, for about
a bowl. Put the cream and raspberry 10 minutes, until set. Peel off the
purée in a small pan and place over acetate and turn the moulds upside
a medium heat. Bring to boiling point, down to remove the hearts.
then remove from the heat. Put the
sugar and glucose in a separate pan Place the hearts in an airtight box and
over a high heat and cook until it turns store at room temperature for up to
golden. Remove from the heat and pour 2 weeks.
in the cream mixture a little at a time,
stirring until well combined. Pass
through a fine sieve on to the chopped
chocolate and stir gently from the
centre to emulsify. Leave until the
temperature measures no higher than
45°C on a digital thermometer, then
add the butter and stir until combined.
Set aside to cool to body temperature.

.chocolate essentials...
..
melt_final 10/02/2012 12:01 Page 92

.. .ROCHERS...

This is an old-fashioned type of chocolate made using roasted almond batons

bound together with chocolate to create a mini hedgehog shape.
We also include a little candied orange peel to add a lovely citrus note.

Makes 30 Preheat the oven to 120˚C/Gas 93

Mark 1/2.
50g caster sugar
50g water First make a vanilla syrup. Place the
1 vanilla pod, halved lengthwise and caster sugar, water, vanilla pod and
seeds scraped out seeds in a small pan and bring to the
150g blanched almonds, cut into small, boil, stirring to dissolve the sugar.
slim batons Simmer for 3 minutes, then remove
20g icing sugar from the heat. This makes more syrup
1 quantity of tempered dark chocolate than you will need but it isn’t really
(see pages 32–33) practical to make a smaller amount.
5g cocoa butter, melted
15g candied orange peel, finely Place the almonds in a bowl. Pour over
chopped 15g of the vanilla syrup and stir well to
coat the almonds. Sprinkle the icing
sugar over the almonds to coat.
Spread the sugar-coated almonds
out on a baking tray lined with baking
parchment. Bake in the oven for
5 minutes, to dry the nuts out. Remove
from the oven and set aside to cool.

Place 100g of the dark chocolate in a

bowl (you won’t need the remaining
chocolate for this but it keeps well).
Add the melted cocoa butter and mix
well. Add the roasted almonds and
candied orange peel and stir well until
thoroughly combined. Scoop
teaspoonfuls of the mixture on to a
baking tray lined with baking parchment
and leave the chocolates to set in a
cool place.

...nuts and seeds...

melt_final 10/02/2012 12:01 Page 92

.. .ROCHERS...

This is an old-fashioned type of chocolate made using roasted almond batons

bound together with chocolate to create a mini hedgehog shape.
We also include a little candied orange peel to add a lovely citrus note.

Makes 30 Preheat the oven to 120˚C/Gas 93

Mark 1/2.
50g caster sugar
50g water First make a vanilla syrup. Place the
1 vanilla pod, halved lengthwise and caster sugar, water, vanilla pod and
seeds scraped out seeds in a small pan and bring to the
150g blanched almonds, cut into small, boil, stirring to dissolve the sugar.
slim batons Simmer for 3 minutes, then remove
20g icing sugar from the heat. This makes more syrup
1 quantity of tempered dark chocolate than you will need but it isn’t really
(see pages 32–33) practical to make a smaller amount.
5g cocoa butter, melted
15g candied orange peel, finely Place the almonds in a bowl. Pour over
chopped 15g of the vanilla syrup and stir well to
coat the almonds. Sprinkle the icing
sugar over the almonds to coat.
Spread the sugar-coated almonds
out on a baking tray lined with baking
parchment. Bake in the oven for
5 minutes, to dry the nuts out. Remove
from the oven and set aside to cool.

Place 100g of the dark chocolate in a

bowl (you won’t need the remaining
chocolate for this but it keeps well).
Add the melted cocoa butter and mix
well. Add the roasted almonds and
candied orange peel and stir well until
thoroughly combined. Scoop
teaspoonfuls of the mixture on to a
baking tray lined with baking parchment
and leave the chocolates to set in a
cool place.

...nuts and seeds...

melt_final 10/02/2012 12:01 Page 102

.PISTACHIO ..
MILK CHOCOLATES...

Pistachios are sexy and exotic with chocolate. Both their flavour and their vibrant green colour
make this such a good combination – worth making for a special treat. Although pistachios are
expensive, a strong impact can be created with just a small amount.

Makes about 64 Line a 20 x 20cm baking tray with Invert the tray to remove the chocolate 103
baking parchment. and marzipan block, then peel off the
50g pistachio nuts, finely chopped, plus parchment. Spread a thin, even layer of
extra to decorate Knead the pistachio nuts into the tempered chocolate over the marzipan
200g marzipan marzipan. Roll the marzipan out with a with a palette knife or, if you prefer,
tempered milk chocolate, for dipping rolling pin to fit the base of the baking apply the chocolate with a pastry brush.
(see pages 32–33) tray, then put it in the tray. Leave until set, then cut into small
rectangles or squares. Use a dipping
For the milk chocolate ganache For the ganache, put the milk chocolate fork to dip into tempered chocolate (see
150g milk chocolate, finely chopped in a bowl. Put the cream and glucose in page 43), then decorate with chopped
100g double or whipping cream a small pan and bring just to boiling pistachios.
10g liquid glucose point. Remove from the heat, pour on
15g unsalted butter, cut into small to the milk chocolate and stir gently
cubes from the middle to emulsify. Check on a
digital thermometer that the
temperature is no higher than 45°C,
then stir in the butter until well
combined. Pour the ganache on top of
the marzipan layer and tap the tray on a
work surface to smooth the top. Leave
overnight in a cool place, but not the
fridge.

...nuts and seeds...

melt_final 10/02/2012 12:01 Page 102

.PISTACHIO ..
MILK CHOCOLATES...

Pistachios are sexy and exotic with chocolate. Both their flavour and their vibrant green colour
make this such a good combination – worth making for a special treat. Although pistachios are
expensive, a strong impact can be created with just a small amount.

Makes about 64 Line a 20 x 20cm baking tray with Invert the tray to remove the chocolate 103
baking parchment. and marzipan block, then peel off the
50g pistachio nuts, finely chopped, plus parchment. Spread a thin, even layer of
extra to decorate Knead the pistachio nuts into the tempered chocolate over the marzipan
200g marzipan marzipan. Roll the marzipan out with a with a palette knife or, if you prefer,
tempered milk chocolate, for dipping rolling pin to fit the base of the baking apply the chocolate with a pastry brush.
(see pages 32–33) tray, then put it in the tray. Leave until set, then cut into small
rectangles or squares. Use a dipping
For the milk chocolate ganache For the ganache, put the milk chocolate fork to dip into tempered chocolate (see
150g milk chocolate, finely chopped in a bowl. Put the cream and glucose in page 43), then decorate with chopped
100g double or whipping cream a small pan and bring just to boiling pistachios.
10g liquid glucose point. Remove from the heat, pour on
15g unsalted butter, cut into small to the milk chocolate and stir gently
cubes from the middle to emulsify. Check on a
digital thermometer that the
temperature is no higher than 45°C,
then stir in the butter until well
combined. Pour the ganache on top of
the marzipan layer and tap the tray on a
work surface to smooth the top. Leave
overnight in a cool place, but not the
fridge.

...nuts and seeds...

melt_final 10/02/2012 12:01 Page 140

.. .DARK CHOCOLATE AND

BEETROOT CAKE...

This divine recipe is not dissimilar in theory to the well-established carrot cake. The beetroot adds
texture and moisture rather than any discernible flavour. This version includes a thick, dark
chocolate topping. This hard shell contrasts very well with the soft, moist cake, but for speed this is
optional and the cake can instead be served warm from the oven. For the topping, we like to use a
smoky, earthy, single-estate dark chocolate from São Tomé, an island off the west coast of Africa,
which is a chocolate we stock at Melt (also available at other chocolate stores and some
supermarkets). Alternatively, use a dark chocolate with at least 60 per cent cocoa solids.

140 2–3 slices of fresh ginger, approximately Preheat the oven to 180˚C/Gas Mark 4. Turn the mixture into the prepared cake
5mm thick Grease a 20cm round, loose-based tin and bake for 30–40 minutes or until
250g raw beetroot, unpeeled cake tin and line the base with baking a knife inserted in the centre comes out
200g unsalted butter, cut into cubes parchment. clean. Remove from the oven and leave
400g dark chocolate (at least 60 per to cool in the tin.
cent cocoa solids), chopped Place the slices of fresh ginger in a
5 organic eggs, separated measuring jug, pour over 250ml boiling To make the topping, melt the
180g dark soft brown sugar water and set aside to infuse. remaining chocolate in the turned-off
135g plain flour oven. Coat the cake with a thick layer of
Place the beetroot in a pan, cover with the melted chocolate and leave to set.
plenty of water, bring to the boil and
cook for 40–50 minutes, until soft. Drain Serve the cake with a blob of
and leave to cool, then slip off the tops mascarpone or whipped cream and a
and skin with a paring knife. Quarter the cup of fresh ginger tea.
beetroot and blitz in a food processor or
blender with 4 tablespoons of the
ginger water until very finely chopped
but not a complete mush.

Put the butter and 300g of the

chocolate in a heatproof bowl and place
in a low oven (about 50°C) for 15
minutes, until melted, stirring gently
once or twice. Remove and set aside.

Meanwhile, whisk the egg whites until

stiff. Take the chocolate and butter out
of the oven and stir to amalgamate well.
Stir the egg yolks vigorously into the
warm chocolate and butter, then stir the
sugar in until well combined. Fold this
mixture gently into the whisked egg
whites. Finally sift the flour and fold it in,
followed by the beetroot mixture.

... melt ...

melt_final 10/02/2012 12:01 Page 140

.. .DARK CHOCOLATE AND

BEETROOT CAKE...

This divine recipe is not dissimilar in theory to the well-established carrot cake. The beetroot adds
texture and moisture rather than any discernible flavour. This version includes a thick, dark
chocolate topping. This hard shell contrasts very well with the soft, moist cake, but for speed this is
optional and the cake can instead be served warm from the oven. For the topping, we like to use a
smoky, earthy, single-estate dark chocolate from São Tomé, an island off the west coast of Africa,
which is a chocolate we stock at Melt (also available at other chocolate stores and some
supermarkets). Alternatively, use a dark chocolate with at least 60 per cent cocoa solids.

140 2–3 slices of fresh ginger, approximately Preheat the oven to 180˚C/Gas Mark 4. Turn the mixture into the prepared cake
5mm thick Grease a 20cm round, loose-based tin and bake for 30–40 minutes or until
250g raw beetroot, unpeeled cake tin and line the base with baking a knife inserted in the centre comes out
200g unsalted butter, cut into cubes parchment. clean. Remove from the oven and leave
400g dark chocolate (at least 60 per to cool in the tin.
cent cocoa solids), chopped Place the slices of fresh ginger in a
5 organic eggs, separated measuring jug, pour over 250ml boiling To make the topping, melt the
180g dark soft brown sugar water and set aside to infuse. remaining chocolate in the turned-off
135g plain flour oven. Coat the cake with a thick layer of
Place the beetroot in a pan, cover with the melted chocolate and leave to set.
plenty of water, bring to the boil and
cook for 40–50 minutes, until soft. Drain Serve the cake with a blob of
and leave to cool, then slip off the tops mascarpone or whipped cream and a
and skin with a paring knife. Quarter the cup of fresh ginger tea.
beetroot and blitz in a food processor or
blender with 4 tablespoons of the
ginger water until very finely chopped
but not a complete mush.

Put the butter and 300g of the

chocolate in a heatproof bowl and place
in a low oven (about 50°C) for 15
minutes, until melted, stirring gently
once or twice. Remove and set aside.

Meanwhile, whisk the egg whites until

stiff. Take the chocolate and butter out
of the oven and stir to amalgamate well.
Stir the egg yolks vigorously into the
warm chocolate and butter, then stir the
sugar in until well combined. Fold this
mixture gently into the whisked egg
whites. Finally sift the flour and fold it in,
followed by the beetroot mixture.

... melt ...

melt_final 10/02/2012 12:01 Page 144

...ROSE RASPBERRY LOG...

Floral flavours can work really well if they are natural and subtle. Rose tastes beautiful with
chocolate as long as the rose essence is not synthetic but good quality and you add just
enough to give a gentle, fresh, floral flavour.

Makes 50 Put the sugar, glucose and raspberry 145

purée in a pan and bring to the boil.
30g caster sugar Remove from the heat. Put the
10g liquid glucose chopped milk and dark chocolate in a
100g raspberry purée (see page 42) bowl and pour the hot fruit purée
70g milk chocolate (35–40 per cent mixture over. Stir gently from the middle
cocoa solids), finely chopped to emulsify. Check on a digital
110g dark chocolate (66 per cent thermometer that the temperature is no
cocoa solids), finely chopped higher than 45°C, then stir in the butter
50g unsalted butter, cut into small until combined. Finally, stir in the rose
cubes essence. Leave in a cool place until firm
5 drops of rose essence enough to pipe.
tempered dark chocolate, for dipping
(see pages 32–33) To make sure the ganache is the right
crystallised rose petals or dried rose consistency, stir well – this will give an
petals, to decorate even texture and the air that is introduced
will help to thicken the mixture.

Fit a plain 15mm nozzle into a piping

bag and fill it with the ganache. Pipe
30cm lengths on to a baking sheet lined
with baking parchment; the mixture
should be thick enough to come out in
a perfect cylinder shape rather than
flatten underneath where it meets the
parchment. Leave in a cool place (but
not the fridge) for at least 6 hours to set.

Cut the piped lengths into 3cm pieces.

Use a dipping fork to coat them in
tempered chocolate (see page 43).
Place on a sheet of baking parchment,
sprinkle with little pieces of rose petal to
decorate and leave to set.

.. .blossoms, leaves and roots...

melt_final 10/02/2012 12:01 Page 144

...ROSE RASPBERRY LOG...

Floral flavours can work really well if they are natural and subtle. Rose tastes beautiful with
chocolate as long as the rose essence is not synthetic but good quality and you add just
enough to give a gentle, fresh, floral flavour.

Makes 50 Put the sugar, glucose and raspberry 145

purée in a pan and bring to the boil.
30g caster sugar Remove from the heat. Put the
10g liquid glucose chopped milk and dark chocolate in a
100g raspberry purée (see page 42) bowl and pour the hot fruit purée
70g milk chocolate (35–40 per cent mixture over. Stir gently from the middle
cocoa solids), finely chopped to emulsify. Check on a digital
110g dark chocolate (66 per cent thermometer that the temperature is no
cocoa solids), finely chopped higher than 45°C, then stir in the butter
50g unsalted butter, cut into small until combined. Finally, stir in the rose
cubes essence. Leave in a cool place until firm
5 drops of rose essence enough to pipe.
tempered dark chocolate, for dipping
(see pages 32–33) To make sure the ganache is the right
crystallised rose petals or dried rose consistency, stir well – this will give an
petals, to decorate even texture and the air that is introduced
will help to thicken the mixture.

Fit a plain 15mm nozzle into a piping

bag and fill it with the ganache. Pipe
30cm lengths on to a baking sheet lined
with baking parchment; the mixture
should be thick enough to come out in
a perfect cylinder shape rather than
flatten underneath where it meets the
parchment. Leave in a cool place (but
not the fridge) for at least 6 hours to set.

Cut the piped lengths into 3cm pieces.

Use a dipping fork to coat them in
tempered chocolate (see page 43).
Place on a sheet of baking parchment,
sprinkle with little pieces of rose petal to
decorate and leave to set.

.. .blossoms, leaves and roots...

melt_final 10/02/2012 12:01 Page 156

.CHOCOLATE CAKE ..
WITH MASCARPONE AND
WHITE CHOCOLATE TOPPING...
The topping for this dark chocolate cake is a very firm favourite in Louise’s family. It has topped
and filled many, many cakes, particularly birthday cakes, often decorated with a toy animal or two.
If you add a little milk or dark chocolate to the mix you can create a ‘muddy field’ with a horse
galloping across – perfect for eight-year-old girls. Double the quantities for the topping if you
want to make a large cake, or if you wish to fill and top it.

156 150g dark chocolate (60 per cent Butter an 18cm round cake tin and dust While the chocolate is melting, whisk
cocoa solids), chopped it lightly with flour. the mascarpone and cream together
175g self-raising flour until well combined. Allow the melted
1 teaspoon baking powder Put the chopped dark chocolate in a chocolate to cool slightly, then stir it into
175g very soft unsalted butter heatproof bowl and place in a low oven the cream and mascarpone. The
175g golden caster sugar (about 50°C) for about 15 minutes, until resulting topping is stunning – matt
3 organic eggs melted, stirring gently once or twice. white and not too sweet. When the
Remove from the oven and set aside. cake is cool, liberally dollop the topping
For the mascarpone and white Increase the oven temperature to over it.
chocolate topping 180°C/Gas Mark 4.
250g white chocolate, chopped
500g mascarpone cheese Sift the flour and baking powder into a
150ml double cream bowl. Add the butter, sugar and eggs
and mix well with a handheld electric
beater until completely smooth. Stir in
the melted chocolate. Pour the mixture
into the prepared tin and bake for 25–
30 minutes, until it is well risen and a
skewer inserted in the centre comes out
clean. Reduce the oven temperature to
50˚C. Leave the cake in the tin for 10
minutes, then turn out on to a wire rack
to cool.

To prepare the topping, put the white

chocolate in a heatproof bowl and place
in the oven for about 15 minutes, until
melted, stirring occasionally. Keep an
eye on it; white chocolate can burn and
when it does it goes into small,
caramelised lumps – delicious, but not
right for now!

... melt ...

melt_final 10/02/2012 12:01 Page 156

.CHOCOLATE CAKE ..
WITH MASCARPONE AND
WHITE CHOCOLATE TOPPING...
The topping for this dark chocolate cake is a very firm favourite in Louise’s family. It has topped
and filled many, many cakes, particularly birthday cakes, often decorated with a toy animal or two.
If you add a little milk or dark chocolate to the mix you can create a ‘muddy field’ with a horse
galloping across – perfect for eight-year-old girls. Double the quantities for the topping if you
want to make a large cake, or if you wish to fill and top it.

156 150g dark chocolate (60 per cent Butter an 18cm round cake tin and dust While the chocolate is melting, whisk
cocoa solids), chopped it lightly with flour. the mascarpone and cream together
175g self-raising flour until well combined. Allow the melted
1 teaspoon baking powder Put the chopped dark chocolate in a chocolate to cool slightly, then stir it into
175g very soft unsalted butter heatproof bowl and place in a low oven the cream and mascarpone. The
175g golden caster sugar (about 50°C) for about 15 minutes, until resulting topping is stunning – matt
3 organic eggs melted, stirring gently once or twice. white and not too sweet. When the
Remove from the oven and set aside. cake is cool, liberally dollop the topping
For the mascarpone and white Increase the oven temperature to over it.
chocolate topping 180°C/Gas Mark 4.
250g white chocolate, chopped
500g mascarpone cheese Sift the flour and baking powder into a
150ml double cream bowl. Add the butter, sugar and eggs
and mix well with a handheld electric
beater until completely smooth. Stir in
the melted chocolate. Pour the mixture
into the prepared tin and bake for 25–
30 minutes, until it is well risen and a
skewer inserted in the centre comes out
clean. Reduce the oven temperature to
50˚C. Leave the cake in the tin for 10
minutes, then turn out on to a wire rack
to cool.

To prepare the topping, put the white

chocolate in a heatproof bowl and place
in the oven for about 15 minutes, until
melted, stirring occasionally. Keep an
eye on it; white chocolate can burn and
when it does it goes into small,
caramelised lumps – delicious, but not
right for now!

... melt ...

melt_final 10/02/2012 12:01 Page 164

.. .CHOCOLATE MACAROONS...

Shop-bought macaroons have a tendency to be far too sweet and powdery. However, since we
make ours in a small kitchen with a domestic oven, as you would at home, and not on an industrial
scale, we think Melt macaroons have more depth. We fill them with a really thick layer of ganache,
which is utterly delectable.

164 Makes about 80 Put the caster sugar and water in a Bake the macaroons for 10–15 minutes
small, heavy-based pan and bring slowly – lift one off the paper to check if they’re
250g ground almonds to the boil, stirring to dissolve the sugar. done; it should come off with only a little
250g icing sugar Boil, without stirring, until it reaches resistance. If your macaroons have
45g good-quality unsweetened cocoa 118°C on a sugar thermometer. Shortly succeeded perfectly, each one will have
powder before it reaches this temperature, start a little frilly section at the base – this is
210g organic egg whites whisking the egg whites on medium known as the ‘foot’. Remove the baking
250g caster sugar speed, just to aerate them. Slowly pour parchment or silicone mats from the
75g water in the sugar syrup down the side of the trays, complete with macaroons, and
bowl, whisking all the time. After the leave on a work surface to cool
For the ganache sugar syrup has all been added, completely.
290g dark chocolate (66 per cent continue to whisk on medium speed
cocoa solids), finely chopped until the mixture forms stiff peaks; it Meanwhile, make the ganache. Put the
250g double cream should be at body temperature. chocolate in a bowl. Place the cream,
70g milk milk and glucose in a small pan and
60g liquid glucose Add about half the meringue to the heat to boiling point, then pour on to
70g unsalted butter, cut into cubes ground almond mixture and fold in the chocolate. Stir from the middle to
roughly to loosen it. Quickly mix in the emulsify. Check on a digital
remaining meringue until just combined; thermometer that the temperature is no
Put the ground almonds, icing sugar be careful not to overwork it or it will higher than 45°C, then gently mix in the
and cocoa powder in a food processor become too loose. butter. Leave in a cool place until firm
and whizz until fine and lump free. enough to pipe.
Transfer to a large bowl. Transfer the mixture to a piping bag
fitted with an 8mm nozzle. Pipe it into Carefully peel the macaroons off the
Measure out 105g of the egg whites, 2.5cm rounds on to baking sheets lined paper. Match them up into pairs of
add to the ground almond mixture and with baking parchment or silicone equal size. Put the ganache in a piping
stir until you have a paste. Set aside. baking mats. Lightly tap each baking bag fitted with an 8mm nozzle and pipe
Put the remaining 105g egg whites in sheet on the work surface a few times on to the flat side of half the
the bowl of a freestanding electric mixer to smooth the top of the macaroons. macaroons, then sandwich them
fitted with the whisk attachment. Leave to stand for 30 minutes, until together with their matching halves.
slightly dry to the touch. Preheat the They are best left in the fridge overnight
oven to 130˚C/Gas Mark 3/4. before serving, but bring them to room
temperature before you eat them.

... melt ...

melt_final 10/02/2012 12:01 Page 164

.. .CHOCOLATE MACAROONS...

Shop-bought macaroons have a tendency to be far too sweet and powdery. However, since we
make ours in a small kitchen with a domestic oven, as you would at home, and not on an industrial
scale, we think Melt macaroons have more depth. We fill them with a really thick layer of ganache,
which is utterly delectable.

164 Makes about 80 Put the caster sugar and water in a Bake the macaroons for 10–15 minutes
small, heavy-based pan and bring slowly – lift one off the paper to check if they’re
250g ground almonds to the boil, stirring to dissolve the sugar. done; it should come off with only a little
250g icing sugar Boil, without stirring, until it reaches resistance. If your macaroons have
45g good-quality unsweetened cocoa 118°C on a sugar thermometer. Shortly succeeded perfectly, each one will have
powder before it reaches this temperature, start a little frilly section at the base – this is
210g organic egg whites whisking the egg whites on medium known as the ‘foot’. Remove the baking
250g caster sugar speed, just to aerate them. Slowly pour parchment or silicone mats from the
75g water in the sugar syrup down the side of the trays, complete with macaroons, and
bowl, whisking all the time. After the leave on a work surface to cool
For the ganache sugar syrup has all been added, completely.
290g dark chocolate (66 per cent continue to whisk on medium speed
cocoa solids), finely chopped until the mixture forms stiff peaks; it Meanwhile, make the ganache. Put the
250g double cream should be at body temperature. chocolate in a bowl. Place the cream,
70g milk milk and glucose in a small pan and
60g liquid glucose Add about half the meringue to the heat to boiling point, then pour on to
70g unsalted butter, cut into cubes ground almond mixture and fold in the chocolate. Stir from the middle to
roughly to loosen it. Quickly mix in the emulsify. Check on a digital
remaining meringue until just combined; thermometer that the temperature is no
Put the ground almonds, icing sugar be careful not to overwork it or it will higher than 45°C, then gently mix in the
and cocoa powder in a food processor become too loose. butter. Leave in a cool place until firm
and whizz until fine and lump free. enough to pipe.
Transfer to a large bowl. Transfer the mixture to a piping bag
fitted with an 8mm nozzle. Pipe it into Carefully peel the macaroons off the
Measure out 105g of the egg whites, 2.5cm rounds on to baking sheets lined paper. Match them up into pairs of
add to the ground almond mixture and with baking parchment or silicone equal size. Put the ganache in a piping
stir until you have a paste. Set aside. baking mats. Lightly tap each baking bag fitted with an 8mm nozzle and pipe
Put the remaining 105g egg whites in sheet on the work surface a few times on to the flat side of half the
the bowl of a freestanding electric mixer to smooth the top of the macaroons. macaroons, then sandwich them
fitted with the whisk attachment. Leave to stand for 30 minutes, until together with their matching halves.
slightly dry to the touch. Preheat the They are best left in the fridge overnight
oven to 130˚C/Gas Mark 3/4. before serving, but bring them to room
temperature before you eat them.

... melt ...

melt_final 10/02/2012 12:01 Page 176

.. .SEA SALT CARAMELS...

This is one of the most popular chocolates in our repertoire. The contrast in textures is one of the
reasons it is such a star. First there is the crunch of a thick layer of dark chocolate, followed by
oozing caramel, then you are greeted by a sticky sweetness with a hint of bitterness, closely
followed by sea salt. We use the British sea salt, Maldon, which has wonderful large crystals.

176 Makes 60 Put the cream, milk, vanilla seeds and

sea salt in a small pan, bring just to
250g double cream boiling point, then remove from the heat
35g milk and set aside.
seeds from 1/2 vanilla pod
4g sea salt Put the glucose in a heavy-based pan
50g liquid glucose and place over a high heat. When it
250g caster sugar begins to bubble, add a little sugar and
25g unsalted butter, cut into cubes stir until melted. Keep adding the sugar
60 dark chocolate shells (see page 43) until it is all used up, then raise the heat
tempered dark chocolate, for rolling and boil without stirring until you have a
(see pages 32–33) golden brown caramel. Remove from
300g good-quality unsweetened cocoa the heat, add the warm cream mixture
powder, for dusting and stir until smooth. Stir in the butter
until completely combined, then leave
to cool. Pipe the mixture into the
chocolate shells.

Seal the shells with tempered dark

chocolate, then roll them in the
chocolate to coat (see page 43).
Dust with cocoa powder (see page43)
and leave to set.

... melt ...

melt_final 10/02/2012 12:01 Page 176

.. .SEA SALT CARAMELS...

This is one of the most popular chocolates in our repertoire. The contrast in textures is one of the
reasons it is such a star. First there is the crunch of a thick layer of dark chocolate, followed by
oozing caramel, then you are greeted by a sticky sweetness with a hint of bitterness, closely
followed by sea salt. We use the British sea salt, Maldon, which has wonderful large crystals.

176 Makes 60 Put the cream, milk, vanilla seeds and

sea salt in a small pan, bring just to
250g double cream boiling point, then remove from the heat
35g milk and set aside.
seeds from 1/2 vanilla pod
4g sea salt Put the glucose in a heavy-based pan
50g liquid glucose and place over a high heat. When it
250g caster sugar begins to bubble, add a little sugar and
25g unsalted butter, cut into cubes stir until melted. Keep adding the sugar
60 dark chocolate shells (see page 43) until it is all used up, then raise the heat
tempered dark chocolate, for rolling and boil without stirring until you have a
(see pages 32–33) golden brown caramel. Remove from
300g good-quality unsweetened cocoa the heat, add the warm cream mixture
powder, for dusting and stir until smooth. Stir in the butter
until completely combined, then leave
to cool. Pipe the mixture into the
chocolate shells.

Seal the shells with tempered dark

chocolate, then roll them in the
chocolate to coat (see page 43).
Dust with cocoa powder (see page43)
and leave to set.

... melt ...

melt_final 10/02/2012 12:01 Page 190
melt_final 10/02/2012 12:01 Page 190
FIND OUT MORE

www.absolutepress.co.uk
www.bloomsury.com