Jean Mitchel Homemade palm oil Chocolate spread souffléJPG

By Chef Jean Michel 

Chocolate spread

Ingredients:

  • 50 g butter
  • 60 g cocoa powder
  • 25 g Malaysian Palm oil
  • 25 g hazelnut oil
  • 150 ml milk
  • 125 g sugar
  • 100 g hazelnut

Method: 

  1. Blend the hazelnut until powdery.
  2. Mix all the ingredients in a pot and stir until the butter is melted on a bain-marie.

Soufflé

Ingredients:

  • 3 eggs
  • 150 g chocolate spread
  • 1 g salt
  • 150 g sugar
  • 50 g butter

Method:

  1. Preheat the oven at 190°C
  2. Mix the egg yolks and chocolate spread until fully incorporated.
  3. Whisk the egg whites with a pinch of salt until light and fluffy.
  4. Incorporate the egg whites to the mixture (in 3 stages) by using the plastic spatula.
  5. Coated the ramekin with butter and sugar.
  6. Put the mixture in the ramekin. Leave 1 cm to the top

Presentation

Ingredients:

  • 2 g Icing sugar
  • 1 no raspberry
  • 1 pc basil

 Method: 

Dust Icing sugar on the top. Put one raspberry in the middle and one basil leaf.