Snack to go – Street Food Concept by Sarah Frankland at UK & Ireland WCM

At the UK & Ireland competition for the WCM Sarah Frankland won the first place in the ‘snack on the go’ category and reached second place in the entire competition. She is sharing with us her winning recipe. How was the competition for Sarah?
“The competition was great, I enjoyed the whole process and learnt a lot along the way.”

What was the idea behind Sarah’s snack and what inspired the creation?
“The idea behind my snack was based on the elements of taste - sweet, salt, sour, bitter and umami, and how I could use the chocolates to invigorate different areas of the palette based on their characteristics. I used Cacao Barry Alunga milk chocolate with malt for sweet. Cacao Barry La Esmeralda, olive oil ganache for bitter, Cacao Barry Zephyr Caramel and miso cremeux for Umami, Cacao Barry Zephyr white chocolate and lemon sorbet for sour, and finally salted caramelised popcorn for salty.
Due to the success of the snack to go street food I have immediately put it on the menu at Pennyhill Park to showcase it to our guests. I would also like to thank all my team and colleagues at Pennyhill Park for their guidance and support.”

STEAMED CHOCOLATE SPONGE

300g yolk
285g caster sugar
45g   Trimoline

375g egg white
190g caster sugar

75g   cocoa powder
135g cornflour

Prepare a sabayon with the egg yolk, trimoline and caster sugar 1.
Meanwhile sieve together the cocoa powder and cornflour.
In another bowl prepare a meringue with the caster sugar 2 and egg whites.
Mix the sabayon and meringue together, fold in the dry ingredients and then weigh into the prepared tray and then steam in the oven for 10 minutes.

CARAMELISED POPCORN

1 bag salted popcorn
100g  light soft brown sugar
100g  Golden syrup
100g  unsalted butter

Pop the popcorn in the microwave
Place the Golden syrup, unsalted butter and sugar into a pan and cook to 150°C
Mix in the popcorn and coat well.
Place onto a marble bench and separate

LA ESMERALDA OLIVE OIL GANACHE

300g whipping cream
45g   trimoline
2g     maldon sea salt
80g   olive oil
260g La Esmeralda Rare dark chocolate
40g   Alunga milk chocolate

Place the whipping cream and maldon sea salt into a pan and bring to the boil.
Pour over the chocolates and trimoline and mix well until a ganache is formed.
Lastly mix in the olive oil and emulsify well with a handblender.

MALTED MILK CHOCOLATE CHANTILLY

100g  Alunga milk chocolate
225g  whipping cream
30g    Malt extract

Bring the cream to the boil.
Pour over the chocolate and malt extract
Mix well until well emulsified.
Allow to cool and then whip up.

ZEPHYR CARAMEL MISO CREMEUX

250g whipping cream
250g whole milk
100g egg yolk
5g gelatine
340g Zephyr Caramel
30g   miso paste

Place the yolk, milk and whipping crem into the thermo, cook to 83°C, add in the gelatine.
Finally mix in the chocolate and miso paste mix until well emulsified.

WHITE CHOCOLATE LEMON SORBET

220g Zephyr white chocolate
590g water
21g   skimmed milk powder
35g   caster sugar
100g atomised glucose
30g trimoline
4g stab 2000
15g miso paste
0.75g lemon zest

Place the water into  a pan and warm to 40°C.
Mix together all the dry ingredients and then rain into the water. Zest in the lemon.
Cook the mixture to 83°C then mix in the white chocolate and miso paste, ensure it is well emulsified.
Place into vac pack bag and freeze.
Place into the pacojet and then churn.

CHOCOLATE CRUMBLE

85g unsalted butter
60g caster sugar
98g plain flour
32g cocoa powder
0.7g baking powder
1.2g fine salt

Soften the butter and sugar together.
Mix in the dry ingredients to form a dough, press through a grill to form large chunks

COCOA NIB BRITTLE

100g unsalted butter
40g   double cream
120g caster sugar
2g     pectin jaune
40g   glucose
110g blitzed cocoa nibs

Boil the butter, glucose and cream, add in the pectin and caster sugar and bring back to the boil.
Mix in the cocoa nibs and then roll out between 2 sheets of paper. Cool quickly in the blast to set and then cook at 180°C until light golden in color.

ASSEMBLY

Cut the steamed sponge 12cm diameter and then roll out thinner, cut again with the cutter and then place into the warmed waffle cone maker for 20 seconds. Allow to cool.
Place the rectangle of cocoa nib brittle onto the base of the chocolate sponge.
Pipe a cylinder of chocolate ganache.
Pipe bulbs of whipped ganache and cremeux. Garnish with popcorn, crumble, cantonese cocoa nibs, flowers and lemon balm cress.
Finally place a quenelle of sorbet onto the top of the ganache, decorate with a little olive oil and decorate with chocolate cigarettes.