30 June 2009
Some flavours just work so well together, here Chocovic's Tarakan chocolate is paired with salted caramel and almond to stunning effect. Burch & Purchese have developed this dish for the restaurant No.35 at the Sofitel here in Melbourne and it has been well received. Luscious chocolate cream infused with vanilla has been set in the shape of a turron and sprayed with a mixture of Tarakan, Kendari and cocoa butter. Salted caramel fills an indent in the mousse and is topped with 'gold' salt. The turron is finished with coarsely chopped cocoa nibs and plated, more salted caramel is piped along with almond milk thickened with kuzu and lightly salted. The dish is simple in presentation and speaks for itself. Sometimes less is more and we feel the clean finish let's the dish really speak for itself.