MMMMM--------------------DEMERARA SUGAR CUBES------------------------- 50 g Milk chocolate 25 ml Warmed cream 10 g Unsalted butter 20 g Hazelnut praline; crushed Cups, saucers and spoons: Temper both chocolates and by using marbling, moulding, piping and flooding techniques with acetate produce the cups, saucers and spoons. Set aside. Ribboned white and dark curls: Spread the dark chocolate on to a marble slab and comb with a serrated scraper. When lightly set, spread on top with the white chocolate and with a straight edge scraper form into curls quickly before the chocolate totally sets. Demerara sugar cubes: Chop the chocolate and add to the cream which has been boiled, stir in and allow to cool. Beat up butter with a whisk and add the cold chocolate and cream mixture and continue to beat until light and fluffy. Spread 1/2 inch thick between two pieces of greaseproof paper and refrigerate to harden. Cut into 3/4 cubes and coat in the praline powder. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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