In just under a month, some of the industry’s best with descend on the Hunter Valley for the 2009 Callebaut Dessert Competition. The Beresford Hotel's talented Danny Russo, Balmain's Adriano Zumbo and Peter Wright from the culinary association will be sure to heat up the competition.
The Callebaut Dessert Competition calls Chefs, Apprentices, Restaurant and Cafe owners from around Australia and will take place between Saturday 1st and Sunday 2nd August. Contestants will be judged on their preparation skills as well as the presentation, taste, texture, and originality of the dessert. Entries close at the end of July.
For entry forms please contact gary@mayers.com.au
Callebaut also hosted the Easter egg competition in March this year. Winner Chia-Hao Yu produced a crowd stopping innovative chocolate sculpture.
Speaking of all things chocolate, Danny Russo has shared his famous melanzane al cioccolato recipe with us.
melanzane al cioccolato
Pressed chocolate cake
440g Callebaut dark chocolate, 62% cocoa, melted
440g whole blanched almonds, lightly toasted
440g soft unsalted butter
330g caster sugar
11 whole eggs, Carnucopia
Take half the almonds and process to a fine meal. Process remaining 220g to a course breadcrumb texture. Combine.
Cream butter and sugar and add eggs one by one.
Add melted chocolate and almonds and combine.
Scrape batter into a greased and lined gastronome tray and bake in a deck oven at 160°C for 40 minutes. Remove from oven and allow to cool in tray. Press overnight between two baking trays. Cut into 6cm ´7cm rectangles.
3 Italian or Roman eggplants
6 cloves
165g cream
Callebaut chocolate, 62% cocoa
Prick eggplants, stick 2 cloves onto each and roast in oven until cooked. Peel eggplants and drain overnight.
For the chocolate ganache, boil cream, add to chocolate and mix well.
Place eggplant into pot and cook over dry heat and dry remaining moisture. Allow to cool, then add chocolate ganache, cinnamon powder, nutmeg, and icing sugar to taste.
200g Italian ricotta
20g candied orange peel
10g amarene cherries
Plate a slice of cake and spread with some ricotta mix. Top with chocolate eggplant mix and cover with a slice of deep fried eggplant. Cover with ganache and toasted slivered almonds.
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