Recipe by: Heston Blumenthal
- Melt the chocolates together in a bowl.
- Place 240 grams whipping cream in a pan and bring to a boil. Remove from the heat.
- Pour one third of the boiling cream over the melted chocolate. Leave one minute and stir. Add second third of the cream and stir. And, lastly, add remaining hot cream and stir. Set aside.
- Place the milk and the remaining 480 grams cream in the pan and add the citrus zest, vanilla salt, coffee powder and cherries. Bring to a boil, remove from heat and allow to sit, to infuse, for 10 minutes. Strain and add to reserved chocolate and cream mixture. Stir well to combine.
- Serve in large brandy glasses topped with foam with a Salted Caramel Biscuit on the side.
- Melt the chocolate in a bowl.
- Place the milk in a pan and bring to a boil.
- Pour one third of the boiling milk over the melted chocolate. Leave one minute and stir. Add another third of the milk and stir. And, lastly, add remaining hot milk and stir.
- Add the rest of the ingredients and stir. Place in the refrigerator to cool.
- Once cool, transfer to a syphon gun and charge with 3 N2O charges.
- To serve, squirt foam on top of hot drink.
- To make the olive oil biscuit, In the bowl of a stand up mixer fitted with a paddle, cream the butter, sugar and vanilla seeds until smooth. Add dry ingredients and stir to combine, being careful not to over mix.
- Add the egg yolks and olive oil and stir until dough just comes together.
- Cover dough and allow to rest in the fridge overnight.
- Preheat oven to 155C.
- Roll rested dough between 2 sheets baking paper to 3mm thick. Place in the freezer for 5 minutes.
- Remove dough from the freezer, remove top layer of parchment and place on a baking tray and bake in the oven for 10 minutes. Remove the tray from the oven and cut into rectangles about 8cm x 3 cm. Place the tray back in the oven for an additional 5 to 7 minutes or until golden brown. Remove from oven and set aside to cool.
- To make the salted butter caramel, in a pan warm the cream over low heat.
- Place the glucose, sugar, butter, salt and milk in a saucepan and bring to a boil, whisking continuously.
- Once the temperature reaches 151C, remove the pan from the heat and add the warm cream, a little at a time, whisking continuously.
- Once all the cream has been added, pass the mixture through a fine sieve and on to a parchment paper lined tray. Allow to cool to room temperature then place in the fridge to chill.
- Once the mixture is cold, roll out to desired thickness and cut in to rectangles the same size as the biscuits. Re-work and re-roll scraps. Set aside.
- To make the chocolate lid, place tempered chocolate between 2 sheets acetate, pressing down with a cutting board. Place in the freezer until fully set.
- Cut set chocolate into rectangles the same size as the biscuit and butter caramel.
- To assemble, make layers of biscuit, caramel and chocolate. Top with an Amarena cherry and sprinkle with golden salt.
- Serve the hot chocolate with a millionaire shortbread on the side topped with an Amerena cherry with a vanilla stem.
Notes: The Olive Oil Biscuit, Salted Butter Caramel, Chocolate Lid and Garnish all combine to make the Millionaire's Shortbread
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