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
- For the marshmallow fluff: Boil sugar and water to 115 degrees.
- In a stand mixer beat egg whites and glucose to medium peaks.
- Slowly pour the sugar syrup into the eggs.
- Beat until cold
- Blowtorch if desired
- For the Graham crackers: Cream butter, sugar and molasses together until pale.
- Combine and sift all dry ingredients.
- Add to butter mix.
- Chill in fridge before rolling out and baking at 180degrees.
- For the Hukambi ganache: Bring cream and glucose to the boil.
- Pour hot cream over the chocolate and let it sit for a minute.
- 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
- For the sponge: Melt butter and white chocolate. Let cool
- Add egg yolks and emulsify
- Make meringue by slowly adding the sugar to the beaten egg whites.
- Fold into chocolate mix
- Fold in flour
- Bake at 160 degrees
- For the chocolate mousse, start by making a custard: Boil cream and milk
- Combine yolks and sugar add to cream mixture.
- Cook to 82 degrees
- Pour 600g of custard over the chocolate and emulsify
- Whip cream to soft peaks and fold in gently.
- For the namalaka: Sponge gelatine in water
- Warm milk and glucose.
- Add gelatine
- Pour over chocolate
- Mix in cold cream
- 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
- For the malakoff, melt chocolate and mix in hazelnut paste and almonds
- For the ganache, heat cream and pour over chocolate.
- Let sit for a minute to melt
- From the centre mix in cream.
- Add butter and emulsify