Culinary Hotline - Rapt Indulgence

Kaylah Greenberg from Rapt Indulgence is back in the kitchen to wow us with her cosmic beam bars, crack cakes and a delicious sugar-free chocolate bar.

All recipes by Kaylah Greenberg

Ingredients:

  • Marshmallow fluff
  • 375g castor sugar
  • 125g water
  • 125g glucose
  • 4 egg whites
  • Graham crackers
  • 300g butter
  • 125ml brown sugar
  • 50ml molasses
  • 2.5ml salt
  • 375ml brown flour
  • 375ml cake flour
  • 5ml bicarbonate of soda
  • Hukambi ganache
  • 300g hukambi chocolate
  • 250g cream
  • 70g glucose

How To Make Cosmic Beam Bars

  1. For the marshmallow fluff: Boil sugar and water to 115 degrees.
  2. In a stand mixer beat egg whites and glucose to medium peaks.
  3. Slowly pour the sugar syrup into the eggs.
  4. Beat until cold
  5. Blowtorch if desired
  6. For the Graham crackers: Cream butter, sugar and molasses together until pale.
  7. Combine and sift all dry ingredients.
  8. Add to butter mix.
  9. Chill in fridge before rolling out and baking at 180degrees.
  10. For the Hukambi ganache: Bring cream and glucose to the boil.
  11. Pour hot cream over the chocolate and let it sit for a minute.
  12. From the centre incorporate the cream into the chocolate.

Ingredients:

  • White chocolate sponge:
  • 200g white chocolate
  • 140g butter
  • 100g egg yolk
  • 165 egg whites
  • 133g sugar
  • 80g flour
  • Chocolate mousse:
  • 200g cream
  • 250g milk
  • 100g egg yolks
  • 50g castor sugar
  • 650g dark chocolate
  • 900g cream
  • Namalaka:
  • 310g hukambi
  • 9g gelatine
  • 45g water
  • 200g milk
  • 10g glucose
  • 400g cream

How To Make Crack Cakes

  1. For the sponge: Melt butter and white chocolate. Let cool
  2. Add egg yolks and emulsify
  3. Make meringue by slowly adding the sugar to the beaten egg whites.
  4. Fold into chocolate mix
  5. Fold in flour
  6. Bake at 160 degrees
  7. For the chocolate mousse, start by making a custard: Boil cream and milk
  8. Combine yolks and sugar add to cream mixture.
  9. Cook to 82 degrees
  10. Pour 600g of custard over the chocolate and emulsify
  11. Whip cream to soft peaks and fold in gently.
  12. For the namalaka: Sponge gelatine in water
  13. Warm milk and glucose.
  14. Add gelatine
  15. Pour over chocolate
  16. Mix in cold cream
  17. Refrigerate overnight.

Ingredients:

  • For the malakoff:
  • 200g minimalist sugar free chocolate.
  • 200g hazelnut paste
  • 250g roasted flaked almonds.
  • For the ganache
  • 200g minimalist sugar free chocolate.
  • 200g cream
  • 50g butter

How To Make Sugar Free Choc Bar

  1. For the malakoff, melt chocolate and mix in hazelnut paste and almonds
  2. For the ganache, heat cream and pour over chocolate.
  3. Let sit for a minute to melt
  4. From the centre mix in cream.
  5. Add butter and emulsify

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