Rendezvous Chocolate

Swiss macaron with “Green Tea Moroccan Mint” jelly, white chocolate ganaché dipped in dark sweet chocolate and decorated with white chocolate.

Ingredients

Oblong Swiss macaron

Moroccan Mint tea Jelly

White ganaché

Sweet dark chocolate

White chocolate

Method

Turn macaron upside down and pipe a stripe of Moroccan Mint tea Jelly. Pipe white ganaché on the macaron in three small humps and leave in the fridge for approx 1 hour. Make tempered white and dark chocolate. Dip macarons in dark chocolate and decorate with white chocolate.

Swiss Macaron

Ingredients

1100 g caster sugar

300 g almond meal

300 g egg whites

25 g gluten free flour

Method

Place almond meal, gluten free flour and sugar in a bowl and mix evenly. Add egg whites gradually and blend evenly, but do not whisk. Pipe onto baking trays lined with greaseproof paper or silicon mats. Bake in a normal oven 170ºC for approx. 15 minutes. Allow cooling and place macaron in an airtight container at room temperature.

Green Tea Moroccan Mint Jelly

Ingredients

750 ml hot water

150 g caster sugar

5 Dilmah Green Tea Moroccan Mint bags (10g)

10 gelatine leaves (20g)

Method

Place gelatine leaves in a bowl with cold water. Soak tea bags in the hot water with sugar for 4 minutes and discard the used tea bags. Squeeze the water off the gelatine leaves and add to the warm tea. Mix well and pour into closed containers. Store in the fridge until the jelly is set.