Great Chefs Cook Vegan - Linda Long [9]
Chocolate transfer sheet
To make the Chocolate Bar and Cage Strips: Melt chocolate in a double boiler with a tempering thermometer, positioned so that it does not touch the bottom of the pan, until it reaches 130 degrees F. Remove from the heat and cool down to 85 degrees F, stirring constantly. Allow ample time for this process, perhaps 30 minutes.
NOTE: Stirring over ice can shorten the process, but stirring must be constant and care taken to avoid any water coming into contact with the chocolate. Note that even the slightest amount of water will seize the chocolate and make it unusable.
Carefully heat chocolate again over the double boiler to a working temperature of 90 degrees F. (Note that this takes about 15 seconds—be careful not to heat over 90 degrees F or the chocolate will lose temper and you’ll have to restart the process. To test if the chocolate is tempered, using a spatula, spread a very thin layer of chocolate over parchment paper. If it sets after 3 to 5 minutes, is dry to the touch, and presents a smooth shiny surface, it is tempered. If not, simply reheat to 130 degrees F and repeat the entire process.
Cut the transfer sheet to about 8 x 4 inches for the cage strips and place on parchment paper or a silicone mat with rough side of print facing up. Allow enough additional space for the chocolate bases that will not use the transfer sheet. With an offset spatula, spread a thin 1/8-inch layer of chocolate over the sheet and an area about 3 x 4 inches for the bases. Allow to set but only until somewhat firm and still flexible, about 5 to 10 minutes. Quickly cut the strips of chocolate for the cage into ¼ x 4-inch strips and then drape over a handle of a large spoon or a small rolling pin to make the desired shape for the cage. Cut four rectangles for the chocolate bar bases measuring 3 x 1 inches; set aside.
Granola Bar
8 small or 4 large dried pitted dates (4 ounces), diced
1/2 cup chopped toasted hazelnuts
To make the Granola Bar: Combine dates and hazelnuts in a bowl. Place half the mixture in a food processor, process until sticky and holds together when pressed. Return to the bowl and combine with the other half of the dates and hazelnuts. Press this mixture into a flat rectangle and place it between two sheets of parchment paper. Roll to 1/4 inch thick and cut into four rectangles 3 x 1 inches; set aside.
Chocolate Ganache
1/2 cup (about 3 ounces) bittersweet chocolate
2 tablespoons light corn syrup
1/2 cup soy milk
To make the Chocolate Ganache: Coarsely chop the chocolate and place in a bowl with the corn syrup. Heat soy milk to a simmer and pour over the chocolate. Stir until chocolate is completely melted; set aside.
Soy Caramel Sauce
1/2 cup sugar
2 tablespoons corn syrup
1 cup soy milk
3 tablespoons water
1 teaspoon cornstarch
To make the Soy Caramel Sauce: In a small heavy-bottomed saucepan, cook sugar and corn syrup until it reaches an amber color. In a small bowl, combine soy milk, water, and cornstarch. Pour this mixture very gradually into the caramelized sugar mixture and whisk until thick. If the mixture becomes thick quickly and is difficult to stir, continue heating and stirring until a sauce consistency occurs; cool.
Melon Balls
1 cantaloupe
To make the Melon Balls: Cut cantaloupe in half and remove seeds. Using a small-sized melon baller, scoop enough balls to make about 1 cup.
Garnish
4 fresh mint sprigs
Sea salt
Cacao nibs
How to Plate: Place a Chocolate Bar on each dinner plate. Top each with a Granola Bar and add two rows of Melon Balls. Make a line of Chocolate Ganache in the center of the melon balls the length of the dessert. Top with 6 bent chocolate strips evenly spaced to create the cage, attaching to the chocolate base at the bottom edges.
Attach cage strips by holding a knife under hot water and dry completely. Quickly touch the ends of the cage strips to the knife to create a “glue” and attach to the chocolate bar base. Adjust the length of the strips as needed.
Using a large spoon, drizzle Soy Caramel Sauce along the side of