Chocolate Soil

Name: Chocolate Soil
Cuisine: Australia
Ingredients: 65 g (2⅓ oz) cocoa butter, finely chopped; 125 g (4½ oz /1¼ cups) almond meal; 125 g (4½ oz /1 cup) pure icing (confectioners’) sugar; 75 g (2⅔ oz /½ cup) plain (all-purpose) flour; 50 g (1¾ oz) cocoa powder; 2.5 g (1/10 oz) fine sea salt; 50 g (1¾ oz) fennel seeds; 10 g (¼ oz) licorice powder; 220 g (7¾ oz) chocolate crumble; 220 g (7¾ oz) aniseed praline mixture; 1.5 g (½0 oz) flaked sea salt; 150 g (5½ oz) paillete feuilletine; 55 g (2 oz) praline paste; 2 g (1/10 oz) fine sea salt; 40 g (1½ oz) caster (superfine) sugar; 12 g (⅖ oz) caramelised fennel seeds

Preparation info

Difficulty
Complex

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

To make the Chocolate Crumble

65 g (2⅓ oz) cocoa butter, finely chopped
125 g (

Oceania
Australia
Sydney
Dessert
Vegetarian

Method

To make the Chocolate Crumble

Heat the cocoa butter in a very small saucepan over low heat until melted. Place all the other ingredients in a thermomix on medium speed. Slowly stream in the warm cocoa butter and blend until it binds together. Roll into a sausage shape, wrap in plastic wrap, and freeze for 4–5 hours.

Preheat the oven to