Fresh mint-infused chocolate pavé

Fresh mint-infused chocolate pavé

By
From
Taste of Australia
Makes
40
Prep
15 mins
Cooking time
10 mins
Photographer
Stuart Scott

Jodie Van Der Velden from Josophan’s Fine Chocolates in Leura explains, ‘These delicious little pavé (French for ‘cobblestones’) are a perfectly simple bite-sized treat. The pavé can be individually dipped in tempered chocolate after the ganache has set and they’re cut, or they’re also delicious as ganache cubes rolled in highquality cocoa powder, like Callebaut that contains almost 25 per cent cocoa butter.’

Ingredients

Quantity Ingredient
1 bunch mint
300ml thickened cream
400ml dark couverture chocolate, roughly chopped
good-quality cocoa powder or tempered chocolate, to serve

Method

  1. Remove the thick stalks from the base of the mint leaves, and break apart the leaves by twisting and tearing with your hands, to bruise the leaves and release the oil from the mint.
  2. Bring the cream to the boil in a saucepan over high heat. Once it is boiling, drop the torn mint leaves in, remove from the heat and set aside for the mint to infuse for approximately 45 minutes.
  3. Strain the cream by passing it through a sieve, pushing down on the leaves with a spatula to extract as much cream as possible. Discard the leaves.
  4. Return the strained cream to a saucepan over high heat and bring to the boil. Place the chocolate in a heatproof bowl. When the cream is boiling, remove from the heat and pass it through a sieve onto the chocolate. Whisk gently until the chocolate is melted and the mixture is smooth. (Microwave on High in 5-second bursts if not fully melted.)
  5. Pour the mixture into a shallow baking tin (30 cm x 20 cm) lined with baking paper. The ganache will be approximately 1.5 cm high. Smooth with a spatula.
  6. Cover with plastic wrap, pressing it onto the surface of the ganache to avoid air pockets, as condensation will spoil the ganache. Set aside overnight to set at room temperature.
  7. The next day, cut into small squares and roll in sifted cocoa powder or dip in tempered chocolate. (If not dipping in chocolate, refrigerate in a sealed container, but serve at room temperature.)

Wine

  • The rich intensity of chocolate demands a fortified wine like a liqueur muscat or topaque.

Lyndey’s note

  • To get the pavé texture right, use couverture chocolate. The higher cocoa butter content enables the pavé to set and become firm. If you can’t get any, use regular dark chocolate, but reduce the thickened cream to 200 ml.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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