This chocolatey treat is decadence at its best, and it looks amazing on a plate.

Serves: 8 | Prep. time: 30 minutes | Cook time: Overnight | Dish deets: Gluten free, vegetarian

Ingredients

Chocolate crèmeux

• 250g cream
• 250g milk
• 100g egg yolks (approx. 5-6 yolks)
• 240g dark chocolate

Chocolate soil

• 220g sugar
• 150g water
• 150g dark chocolate

Honey toffee

• 270g sugar
• 40g glucose
• 50g honey
• 60g water
• 15g baking soda

Milk crisp

• 250g whole milk
• 75g glucose

To serve

• Fresh raspberries
• Melted chocolate, for dipping

Making it happen

Chocolate crèmeux

1. Combine milk and cream in a saucepan and bring to the boil. 2. Place your egg yolks in a bain marie and slowly whisk in the hot cream. 3. Cook the mix to 84 °C. 4. Add the mix to the dark chocolate and mix until completely melted and emulsified. 5. Pour into a mould and place into the fridge. Leave to set for 4 hours.

Chocolate soil

1. Combine water and sugar in a saucepan and bring to 160 °C on the stove. 2. Melt the dark chocolate and combine. The final product will resemble soil.

Honey toffee

1. Combine all ingredients except the baking soda in a pot and bring to 162 °C. 2. Remove from heat, whisk in the baking soda and pour onto a tray. 3. Leave to cool and snap into pieces.

Milk crisp

1. Combine ingredients in a saucepan and bring to the boil. 2. Once boiled, foam with a stick blender until you can scoop the foam onto dehydrator trays. 3. Dehydrate at 75 °C overnight. 4. Break into pieces.

To serve

Place the crèmeux on a plate and arrange all of the other components nicely on top. Garnish with fresh raspberries dipped in chocolate.

Chef Christopher Walker

“I would describe the cuisine I create as ingredient-focused food. I love to highlight great Kiwi and local produce as well as using the freshest possible ingredients I can get my hands on. My career began as an apprentice at the Hermitage Hotel, Mt Cook where I quickly established a passion for great New Zealand-focused cuisine and the camaraderie of the kitchen. 2018 saw me recruited and relocated for an executive chef role in Dubai, opening two restaurants for a new hospitality group. Two years went by and it was time to bring the family home to settle in Christchurch and join the Bloody Mary’s family."

What’s your pro tip for really good food? Start with the best possible produce that you can find. A great dish needs a great foundation.

Read our full Q&A with Chef Christopher here

bloodymarys.co.nz