Makes 2 Cakes
You will need:
80 g (2¾ oz) cold Mirror Glaze (see below)
500 g (1 lb 2 oz) white chocolate, coloured yellow, tempered (see below)
dried coconut curls, to decorate
You will need:
290 g (10¼ oz) eggs
315 g (111/8 oz) caster (superfine) sugar
395 g (13¾ oz) Pineapple Purée (see Basics)
155 g (5½ oz) fine desiccated coconut
155 g (5½ oz) almond meal
24 g (7/8 oz) cornflour (cornstarch)
15 g (½ oz) baking powder
1. PREHEAT the oven to 165°C (320°F). Put the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and whisk until pale. Fold through the pineapple purée, then fold through all the dry ingredients. Put the batter in a bowl, cover with plastic wrap, and rest in the refrigerator for 30 minutes.
2. SPRAY two 8 x 20 cm (3¼ x 8 inch) loaf (bar) tins with canola spray and line the base and sides with baking paper. Divide the pineapple cake mixture between the two tins and give them a slight tap on the bench. Stand them on a baking tray, then cover them with a second baking tray. Bake for 40–50 minutes. The cakes are cooked when a metal skewer comes out clean or a thermometer reads 93°C (199°F).
You will need:
20 g (¾ oz) pure cream (35% fat)
105 g (35/8 oz) coconut cream
100 g (3½ oz) coconut milk
15 g (½ oz) liquid glucose
410 g (14½ oz) velvet white couverture chocolate
35 g (1¼ oz) coconut milk powder
5 g (3/16 oz) lemon juice
25 g (1 oz) Malibu® Caribbean rum with coconut liqueur
1. PUT the cream, coconut cream, coconut milk and glucose into a saucepan and heat to 60°C (140°F). Put the white chocolate into a food processor and process until roughly chopped. Pour the warm cream mixture into the food processor and process on medium speed until smooth. Add the coconut milk powder, lemon juice and rum and blend for a further 15 seconds.
2. TRANSFER the ganache to a container or bowl, cover with plastic wrap and allow to cool and set at room temperature (in an air-conditioned room). If the room temperature is over 25°C (77°F), put the bowl in the refrigerator; however, cooling at room temperature is better.
FRESH PINEAPPLE WITH LIME
You will need:
500 g (1 lb 2 oz) fresh pineapple, cut into 1 cm (3/8 inch) dice
Juice of 1 lime
Zest of 2 limes, finely grated
1. PUT the ingredients into a bowl, mix well and store in the refrigerator. After 30 minutes of soaking, drain off all the liquid, then return to the refrigerator until needed.
2. LINE a baking tray with plastic wrap and stand a wire rack on it. Put the cakes onto the wire rack over the baking tray. Heat the clear mirror gel to 28–34°C (82–94°F) and pour it over the cakes. Using a palette knife, make one swipe across the top to smooth off any excess gel. Slide a palette knife underneath the cake and move it slightly to clean any dripping gel off the bottom of the cake, then place the cake on a serving plate or cake board.
3. SPREAD the tempered yellow chocolate on two 20 x 30 cm (8 x 12 inch) guitar sheets (see Glossary), to a thickness of 3 mm (1/8 inch). Leave to set slightly. Once the chocolate is touch dry, use a ruler and a scalpel to cut out two 9 x 21 cm (3½ x 8½ inch) rectangles, then inside each rectangle cut out another rectangle, leaving a 2 cm (¾ inch) border all around. Lay a sheet of baking paper on top, flip the chocolate-covered guitar sheets over and place a baking tray on top as a weight to keep the chocolate flat. Leave it for at least 4 hours for the chocolate to crystallise. Meanwhile, cut small discs and straws of the leftover chocolate to use as decorations.
4. REMOVE the chocolate from the guitar sheets and place a rectangle with the shiny side up on top of each cake, so it creates a chocolate border around the top of the cake.
5. SPOON the pineapple compote inside the chocolate border on top of the cake, then decorate with small peaks of coconut ganache, curls of dried coconut and the chocolate discs and straws. Store in an airtight container in the refrigerator for up to seven days.
You will need:
100 g (3½ oz) water
180 g (6¼ oz) caster (superfine) sugar
50 g (1¾ oz) liquid glucose
150 g (5½ oz) pure cream (35% fat)
100 g (3½ oz) unsweetened cocoa powder, sifted
12.5 g (7/16 oz) gold-strength gelatine leaves
62 g (2¼ oz) cold water
182 g (6¼ oz) clear neutral glaze (see recipe below), heated to 35°C (95°F)
1. PUT the water, sugar, glucose, cream and cocoa in a saucepan over medium heat and mix with a heatproof spatula (not a whisk), stirring the whole time to ensure the mixture doesn’t catch on the base or side of the pan. Heat to 103°C (217°F), then remove from the heat and cool to 50°C (122°F).
2. CUT the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak.
3. WHEN the chocolate mixture reaches 50°C (122°F), mix in the gelatine and any soaking liquid. Add the clear neutral glaze and blitz with a stick mixer until combined. Transfer to a heatproof bowl and place in the refrigerator until completely set. To use, reheat to 35°C (95°F) in a heatproof bowl over a saucepan of simmering water or in a microwave.
You will need:
500 g (1 lb 2 oz) couverture chocolate (dark, milk or white), chopped or buttons
Tempering is the term used to describe the technique of heating and cooling chocolate to specific temperatures to ensure it sets hard, snaps cleanly when broken and has a professional glossy shine. It also gives the chocolate a higher melting point, which is important when making chocolates and chocolate decorations.
Tempered chocolate is used whenever chocolate will be visible in the finished product. If the chocolate is going to be melted and then incorporated into a mixture, there’s no need to temper it.
You must use couverture chocolate for tempering, and follow either the seeding or tabling method detailed below.
Melt three-quarters of the chocolate in a clean, dry heatproof bowl over a saucepan of just-simmering water. The water should not touch the base of the bowl. As the chocolate starts to melt, stir gently with a spatula so that the chocolate melts evenly and monitor the temperature with a digital thermometer.
When the chocolate reaches 45–48°C (113–118°F) for dark chocolate or 40–45°C (104–113°F) for milk or white chocolate, remove the bowl from the pan. This is the temperature where the cocoa butter crystals in the chocolate will have melted. Immediately add the remaining chocolate to the bowl and stir until the temperature drops to 27°C (80°F) and all the pieces of chocolate have melted.
Return the bowl to the saucepan of just-simmering water and reheat the chocolate to its ideal working temperature. This is 31–32°C (88–90°F) for dark chocolate and 29–30°C (84–86°F) for milk chocolate and white chocolate. Stir gently and use the chocolate as soon as it reaches the correct temperature.
To test if the chocolate has been correctly tempered, dip the end of a clean palette knife in it. The chocolate should harden, with no streaks, in approximately 3 minutes at a room temperature of around 20°C (68°F).
If the temperature drops while you are working with the tempered chocolate, use a heat gun or a hair dryer to gently reheat it to the ideal working temperature.
This method requires the use of a marble benchtop.
Melt all of the chocolate in a clean, dry heatproof bowl over a saucepan of just-simmering water. The water should not touch the base of the bowl. As the chocolate starts to melt, stir gently with a spatula so that the chocolate melts evenly and monitor the temperature with a digital thermometer.
When the chocolate reaches 45–48°C (113–118°F) for dark chocolate or 40–45°C (104–113°F) for milk or white chocolate, remove the bowl from the pan. This is the temperature where the cocoa butter crystals in the chocolate will have melted.
Pour two-thirds of the chocolate onto the marble and spread out with a large spatula or chocolate scraper. Use the spatula or scraper to push the chocolate into the centre, then spread it out again. Continue until the chocolate thickens slightly.
Scrape the thickened chocolate back into the bowl with the remaining warm chocolate and stir until it reaches 27°C (80°F). Gently heat the chocolate to its ideal working temperature, as listed above.