MALTED VEGEMITE CHOCOLATE POTS

portions / 8 recipe / Ashley Palmer-Watts

Ingredients

90g Valrhona, Nyangbo (68% dark chocolate) 140g Valrhona, Jivara (40% milk chocolate) 35g Vegemite 30g barley malt extract 1g sea salt 160g water 65g whipping cream 50g golden caster sugar 30g unsalted butter

Method

1_ Place both chocolates in a bowl and melt over gently simmering water; when melted remove from the heat and reserve.

2_ In a pan combine the Vegemite, barley malt extract, sea salt, water and cream and bring to a boil, mix well with a whisk and remove from the heat.

3_ In a small pan heat sugar on a medium-high heat, once sugar starts to melt stir gently with a whisk and keep stirring until you get a dark caramel.

4_ Immediately remove from the heat and carefully add the butter, continually stir until combined.

5_ Then add the Vegemite mix into the caramel in three stages, whisking to combine.

6_ Bring the caramel and Vegemite mix back to the boil and remove from the heat.

7_ Add one third of the caramel and Vegemite mix into the melted chocolate and stir well with a rubber spatula, add another third and incorporate fully before adding all the mix.

8_ Then blend using a hand blender until smooth and glossy, divide into 8 cups or small Vegemite pots, lightly cover with cling film and refrigerate for a minimum of 4 hours before serving.

9_ Serve with shortbread biscuits.