The picturesque Otways served an inspiring back drop to the inaugural Mary Iron Chef Challenge. Tension was high – I had teamed up with the renowned dessert specialist Amelia Ie, pitted against the young superstar couple Yujin and Katie (photo). Chairman Tim flamboyantly revealed the challenge ingredient – Chocolate! – and with a bang of the saucepan lid gong started the 90 minute Timer Of Impending Dessert.
Amelia and I made 3 dishes for this challenge. Our crowning achievement were the Chocolate Jaffa Boxes. As a judge gushed – ‘the rich velvet couverture of the enclosure frolics playfully with the airy mousse, while the mango reminds me of the playful delights of summer’. Accept that translation at your own risk.
Chocolate Jaffa Boxes
- 500g dark chocolate, melted
- 250g milk chocolate, melted
- 1 packed orange jelly crystals
- Generous splash of brandy
- 500ml thickened cream
- 1 Mango
- Spread dark chocolate thinly over 2 trays covered in foil, saving a small amount for later. Refrigerate until solid – this will become the boxes.
- Whisk cream until fluffy (use electric beaters)
- Mix together brandy and jelly crystals, then dissolve crystals in microwave (takes about a minute). Inhale fumes deeply.
- Add jelly mix to milk chocolate, then fold in half of the cream. You fold rather than stir because it helps keep the mixture aerated.
- This bit takes some geometric nouse – take the solid dark chocolate out of the fridge and with a sharp knife divide each tray into 40 portions – groups of 5 will be used to make each box. A diagram here would be nice but I don’t have the tools. The base portion can be bigger than the other 4, as long as they all come from the same strip so that they have the same edge length. Take your time with this step because you don’t want to shatter any of the pieces.
- Assemble each group of 5 portions into a box, using the left over melted chocolate to stick them together. Lookout, here comes some math: 40×2 / 5 = 8 boxes.
- Spoon chocolate mix in to each box, then add a dollop of cream to each
- Slice up the mango and arrange it NICELY on the top of each box
- Refrigerate until the chocolate mix sets (we didn’t do this because we only had 90 minutes, but the ones we left overnight were much tastier)
This challenge was a lot of fun. We got to wear funny hats. Special thanks to Amelia, without whose kitchen mastery I would have probably just served chocolate pieces in a bowl.
Apologies for the absence of tech posts lately, that’s just how life is at the moment. Hopefully have something geekier to write about soon.
These things rock. I make them for all party occasions. This year batches were given as Christmas gifts. Everybody else loves them also. Full credit for this recipe goes to a lovely woman named Alex, a friend’s mum who always caters awesome parties. First, the original recipe, my notes after.
Alex’s Peanut Butter Balls
- 1 cup crunchy peanut butter
- 50g butter, softened
- 1 cup icing-sugar
- 2 cups Coco Pops
- 375g Milk Choc Melts, melted
- 1 1/2 teaspoons vegetable oil
- Beat peanut butter, butter and icing sugar in a small bowl with an electric mixer until combined. Stir in Coco Pops and mix well
- Roll teaspoons of mixture into balls and place on baking paper-lined trays. Refrigerate until firm.
- Combine Choc Melts and oil in a medium bowl. Using two forks, dip one ball at a time into chocolate mixture until coated; drain away excess chocolate. Return balls to trays; Refrigerate until set.
First of all, I just can’t get 100 out of this recipe. Record is 56. I think my teaspoon is too big. I don’t have an electric mixer, so I put the whole lot into a large bowl and just give it a good old fashioned mix. I have broken a wooden spoon doing this, so soften the butter a little more than normal to assist. In making the last batch I accidentally melted the butter, which made mixing really easy, but a little more difficult to spoon balls.
Do Choc Melts stay melted if you take them off heat? I have no idea – I melted them by putting them in a metal bowl on top of a saucepan of simmering water, and then dipped the balls straight into that.
For bonus Christmas Cheer, I tried painting mini bits of holly on each with cake decoration material. I think it’s cool, but I don’t think anyone else will recognize them for what they are.