CUISINE |
Coco Tango, By Junior Sous Chef & Pastry Chef- Anvesh Bhandari at Hyderabad Marriott Hotel and Convention Center Ingridients: Cashew- 600gms Sugar - 350gms Water - 200ml Cocoa Powder - 200gms
For Malta Orange Marmalade: Blanched Peel & Orange Juice - 3 nos Sugar - 60gms For Garnish: Cocoa Nibs - 100nos Chocolate Glaze - 70gms Bronze Dust - 2gms
Step 1 – Orange Marmalade 1. Take washed oranges, cut length wise into halves and further into quarters. 2. With a sharp knife de-skin the oranges to further remove the rind, roughly chop up the rinds 3. Blanch orange rind, strain and refresh with cold water (Quick tip, repeat this process thrice, 4. this gives you less bitter tasting marmalade). 5. In a heavy bottomed pan, add blanched orange juice, sugar, orange rinds and bring to a boil; 6. reduce the heat to medium low and simmer for about 40 to 50 minutes, cook until a jam like 7. consistency. 8. Completely cool down the mixture and store in a glass container. Step 2 – Orange Mixture 1. In a heavy bottomed cast iron kadai, combine together sugar (175 Gms) & water (100 ml). 2. Melt them together without discoloring, when the syrup reached 112 degrees Celsius add 3. orange marmalade and cashew powder, stirring continuously. 4. Cook the mixture on a low flame till all combined into a dough like consistency. 5. Immediately remove onto a clean work surface. 6. Mix around with a spatula to get a smooth texture (Quick tip: Work very fast, keeping in 7. mind not to over knead as this will secrete the oils from the cashew). 8. Allow the mixture to completely cool down before we move to the shaping process.
before we move to the shaping process. Step 4 – Shaping the Final Product 1. Place the cooled ball of orange mixture in a 12/12 square cake mold. 2. Shape the mixture to acquire the entire square, ensure this is pressed down firmly to avoid 3. any air gaps (should be 15 mm). 4. Repeat this process with the cooled ball of cocoa mixture (should be 10mm). 5. Unmold the cake tin and place a grease proof rolling pin over it to roll at 25mm height. 6. Cover the entire surface with chocolate glaze and sprinkle cocoa nibs when it is damp. 7. Measure 25mm lengthwise and breadthwise and with a sharp knife cut into perfect squares. 8. Brush the top with bronze dust.
Step 3 – Cocoa Mixture 1. In a heavy bottomed cast iron kadai, combine sugar (175 Gms) & water (100 ml). 2. Melt them together without discoloring, when the syrup reached 112 degrees Celsius add 3. cocoa powder and cashew powder, stirring continuously. 4. Cook the mixture on a low flame till all combined into a dough like consistency. 5. Immediately remove onto a clean work surface. 6. Mix around with a spatula to get a smooth texture (Quick tip: Work very fast, keeping in 7. mind not to over knead as this will secrete the oils from the cashew). 8. Allow the mixture to completely cool down TULIP - NOVEMBER, 2020 13
