How to Cook Like Heston ep.3 – Chocolate

In How to Cook Like Heston ep.3, Heston challenges the way we cook chocolate. The secret to success with cooking this luxurious ingredient is gentle seduction – indirect heat and away from moisture. With these simple rules Heston lifts the lid on his magical popping candy passion fruit gateaux with an exploding base, an amazing flowerpot Tiramisu with edible chocolate soil and he even manages to transform this sweet tooth favourite into a surprising savoury main dish. Then there’s a magic twist as Heston turns dark chocolate into rich chocolate wine.


 

Any excuse to use a power tool, for his next recipes Heston arms himself with a few! There’s a can of keyboard dust cleaner to shock freeze melted chocolate into a pliable chocolate sculpture, a paint sprayer loaded with velvety dark chocolate to coat a frozen cake, and a pneumatic drill to explain how chocolate is made,

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He visits his village hall to show the colourful characters from the local am dram group the best way to make a hot chocolate, and then invites them round for tea to try his magical flower pot tiramisu.


How to Cook Like Heston ep.3 recipes:

 

Exploding chocolate gateau

Exploding chocolate gateau

Exploding chocolate gateau

Don’t tell your guests about the popping candy in this simple chocolate ganache gateau. Instead, sit back and watch the surprise on their faces as the base starts exploding in their mouths. This dessert recipe is the perfect excuse for getting the power tools out, namely a paint gun, which can be bought at any good hardware shop. It’s great fun to use and the effect is spectacular, but the gateau has to be frozen for it to work.

Iced chocolate wine

iced chocolate wine

iced chocolate wine

This unusual sounding drink is based on a historical recipe for a restorative elixir from the eighteenth century. It may sound like a strange combination but it is completely delicious.

Chocolate truffles

chocolate truffles

chocolate truffles

“At the heart of a good chocolate truffle is the ganache,” says Heston Blumenthal. “It sounds poncy but really it’s just 50:50 cream and chocolate and it’s really easy to make. Once you have mastered the basic recipe, you can infuse the cream with different flavours to create your own unique truffles.”

  1. Wow this is certainly my type of dream dessert.

    Reply

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