Chocolate y Sal
Matt Waldron has put his own stamp on the Spanish and Latin American food he serves at the Hawthorn restaurant. "I like to reinterpret it, modernise it, take out some of the oil and keep it fresh and light."
Photo: Rodger Cummins
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- 250ml milk
- 250ml cream
- 1 vanilla bean, butterflied and scraped (keep seeds)
- 85g sugar
- 150g egg yolks (from about 10 eggs)
- 350g chocolate (70 per cent cocoa)
- 1 baguette, frozen
- Extra virgin olive oil for drizzling
- Flaked sea salt
To prepare the ganache
Place milk, cream, vanilla bean, scraped vanilla seeds and sugar in a saucepan and bring to the boil. Strain and allow to cool.
Add egg yolks and stir through, then heat to 85C while stirring continuously with a wooden spoon. Be careful not
Chocolate y Sal (Chocolate and salt ganache)
to heat above that temperature. Place into a blender, turn on, then add chopped chocolate slowly. Blend until a smooth
consistency. Place in a shallow tray to cool and set.
To prepare the bread
Pre-heat oven to 180C. While frozen, slice the bread finely. Drizzle oil over and sprinkle salt on each slice. Cook in oven for 2-3 minutes or until crunchy.
Place ganache into small bowls using an ice-cream scoop. Drizzle with more olive oil then insert one crisp bread slice into each scoop followed by
one or two crystals of sea salt on
each scoop. Save other slices of
bread as back up.