Chef Upamanyu URS shares two recipes for an elevated World Chocolate Day

Pastry Chef & Baker Sous Chef Upamanyu URS from Delish – The Dessert Studio, Chennai shares two extravagant chocolate recipes honouring the ingredient and day.

Snicker’d Tart

What better way to bring in world chocolate day than with this delicious looking tart?
What better way to bring in World Chocolate Day than with this delicious-looking tart?

Ingredients 

For the Peanut Butter Diplomat

  • 300 gm milk
  • 36 gm caster sugar #1
  • 54 gm egg yolks
  • 24 gm cornflour
  • 32 gm caster sugar #2
  • ½ pod vanilla bean
  • 230 gm peanut butter

For the Dark Chocolate Whipped Ganache

  • 90 gm whipping cream
  • 15 gm glucose
  • 145 gm dark chocolate
  • 250 gm whipping cream

For the Milk Chocolate Caramel

  • 185 gm caster sugar
  • 40 gm honey
  • 20 gm unsalted butter
  • 130 gm heavy cream
  • 150 gm milk chocolate

Method

For the Peanut Butter Diplomat

  • Heat milk and sugar #1 till dissolved.
  • Meanwhile, mix the yolks with vanilla and sugar #2. Add in cornflour and combine.
  • Add the warm milk and mix. Strain this back to the saucepot.
  • Continue cooking till it thickens and boils, keep whisking for a minute after it boils.
  • Remove from the heat and add in the peanut butter and make sure it is mixed well.
  • Transfer the pastry cream to a clean bowl. Clingwrap the surface and allow it to cool.

For the Dark Chocolate Whipped Ganache

  • Heat the cream with glucose and invert sugar.
  • Combine with the semi-melted dark chocolate.
  • Next, add in the cold whipping cream and blend.
  • Wrap and place in the refrigerator for 6 hours, minimum or overnight.
  • Whip till it holds peaks before using. Must be whipped to piping consistency before every use.

For the Milk Chocolate Caramel

  • Caramelize the sugar. Meanwhile, warm the cream, butter and honey together.
  • Pour the warmed cream mixture in parts over the caramel mixing continuously.
  • Mix constantly on low heat to ensure it is mixed properly.
  • Remove from the heat and let it cool slightly.
  • Pour over the chopped milk chocolate and mix to blend.
  • Allow it cool to 30ºC before piping.
  • This caramel can be used as a filling in cakes, macarons and pastries like eclairs and tarts. It can also be used as a spread on bread or sourdough.

Assembly 

  • For the final Snicker’d Tart, fill an empty chocolate tart shell halfway with the milk chocolate caramel. 
  • Top it with toasted peanuts. Allow it to set and top it off with the peanut butter pastry cream. 
  • Whip the prepared chocolate whipped ganache, pipe it over the pastry cream and garnish with a chocolate garnish of your choice.

Date O’chocolat

Dates and chocolate make for the ultimate combination always.
Dates and chocolate make for the ultimate combination always.

Ingredients

For the Dates Sponge

  • 150 gm dates
  • 150 gm water (hot)
  • 3.5 gm baking soda
  • 56 gm unsalted butter
  • 60 gm brown sugar
  • 75 gm whole eggs
  • 110 gm flour
  • 7 gm baking powder

For the Brown Sugar Toffee

  • 120 gm brown sugar
  • 285 gm fresh cream 
  • 90 gm unsalted butter
  • 20 gm dates

For The Dark Chocolate Cremeux

  • 105 gm milk 
  • 105 gm heavy cream
  • 20 gm caster sugar #1
  • 45 gm egg yolks
  • 15 gm caster sugar #2
  • 120 gm dark chocolate
  • 4 gm gelatin sheet
  • 5 gm unsalted butter

Method

For the Dates Sponge

  • Put the chopped dates, boiling water and baking soda into a bowl, stir and leave for 10 minutes.
  • Cream butter and sugar, and add eggs in parts.
  • Add flour and baking powder.
  • Blend the soaked dates, and add them to the batter
  • Pour in a frame and bake at 180°C.

For the Brown Sugar Toffee

  • Caramelize brown sugar.
  • Heat the cream in another bowl.
  • Add the warm cream in parts and whisk.
  • Add the butter off the flame and mix well. Allow cooling.

For The Dark Chocolate Cremeux

  • Soak the gelatin in cold water and set it aside. Once soft after a few minutes, squeeze out all the water and place it in a bowl.
  • Heat milk, heavy cream and sugar #1 till dissolved. Meanwhile, mix the yolks and sugar #2.
  • Add the warm milk mixture and mix. Strain this back to the saucepot.
  • Continue cooking till it thickens and reaches 80°C.
  • Remove from the heat and add the gelatin and butter. Make sure it is mixed well.
  • Pour into the desired silicon mould and allow to set in the freezer.

Assembly 

  • To assemble the Date O’Chocolat Tart, fill an empty chocolate tart shell halfway with the dates sponge. 
  • Allow it to set and top it off with brown sugar toffee. Allow it to set. 
  • Whip the prepared chocolate whipped ganache, pipe it over the brown sugar toffee and top it with the set dark chocolate cremeux. 
  • Finish it off with a chocolate garnish of your choice.

Read more.

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