Manjari vinegar chocolate

Serves 20 Prep time 15 minutes
Cook time 20 minutes

Pâte bomb (200g)
125g egg yolks or about 6 yolks
260g sugar
60ml water
150g Manjari chocolate (64 percent cocoa)
70ml white wine vinegar

Meringue
84g egg whites or 2 whites
84g sugar

• Using an electric whisk, set the speed on high, and beat egg yolks until the colour changes to a pale yellow or almost white.
• In a saucepan, heat sugar and water at 119°C for eight minutes. Set aside.
• For the pâte bomb, add sugar syrup into the beaten yolks slowly, while continuing to whisk on high speed. Set aside.
• In a bowl, melt Manjari chocolate in a microwave oven set on low, for 20 minutes.
• Mix melted chocolate with white wine vinegar.
• Using a silicone spatula,fold in the pâte bomb into the melted chocolate.
• To make the meringue, whisk egg whites and sugar until they form stiff peaks.
• Fold in the meringue, until the mixture becomes stiffer.
• Serve immediately on its own, or accompany this with a sorbet or cake.

SHARE