Chocolate Soil

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To make the Chocolate Crumble

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


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