Chocolate soil
Edible soil for adding a crunch to natural looking dishes. Also works really well with ice cream preparations.
Creation by Margot Janse, former The Tasting Room/Le Quartier Français, South Africa.
Recipe makes 485 grams.
Allergens & dietary requirements
- Gluten
- Cow's milk
- Lactose
- Vegetarian
Ingredients
- 125 g white caster sugar
- 200 g all-purpose flour
- 30 g cocoa powder
- 25 g ground coffee
- 5 g salt
- 100 g butter, melted
Preparation method
- Preheat the oven to 160°C.
- Mix the white caster sugar, cake flour, cocoa powder, coffee, and salt in a mixing bowl.
- Add the melted butter and work it through. Spread the mixture evenly on a baking tray and bake for 10 minutes.
- Remove the tray from the oven and stir through. Repeat these four times and then leave to cool.
Serving suggestions
- As a component of a dessert, e.g. with components of coconut, caramelised madacamia nuts and strained yoghurt.
- As a component in a composition with, e.g. banana, almonds and caramel.
- Delicious with components of beetroot, blackberry and tonka bean.
