A chocolate lovers’ dream
After a somewhat succesful outcome of my attempt at the Adriano Zumbo mousse cake, I thought it was fitting that I attempt Matt Moran’s chocolate tart which was the final hurdle in the pressure test challenge for the Masterchef finale. Looking at the recipe from the masterchef website, most of the ingredients I already had in the pantry or were left over ingredients from the Zumbo mousse cake. However, one item did flaw me. Jivar/Jivara chocolate, what the hell is that? Thanks to Citrus & Candy I soon found out that Jivara chocolate is a milk chocolate consisting of 40% cocoa with some malt, which when tasted, helped make the chocolate much more velvety than usual. I got mine from Simon Johnson at Alexandria, I was told by the staff that since Matt Moran’s appearance on Masterchef, almost all of their Jivara supply had been sold out.
Just like my Zumbo mousse cake post, I won’t post the entire recipe here because I followed it step by step. You can find the recipe on the Masterchef website at this link .
So, how does it compare ?
I was relatively happy with my attempt at the recipe, but the following were a couple of problems I encountered when creating my chocolate tart.
Mind you, I’d love to try the real thing one day at Aria. Apparently this recipe is the ‘dumbed’ down version to cater for time restraints on Masterchef. Either way, it still tastes really good.
Chocolate tart mixture
During the baking process, 15 minutes into cooking, I noticed that certain areas of the tart mixture was raised or bubbling. This problem dissipated after the recommended baking time of 25 minutes. When removed from the oven and left to cool, the raised areas deflated to it’s original position.
Another problem I noticed was 20 minutes into cooking, the surface of the tart mixture started to crack. However once it was baked, cooled, topped with the Chocolate Glacage, then cut for serving, none of the cracks were visible.
For this process, I found that it was really important to follow the instructions, to ensure a shiny surface for the tempered chocolate. I would really recommend that people don’t be tempted to imitate Poh, and melt the chocolate in a pot.
Like the Adriano Zumbo mousse cake, I spread the tempered chocolate onto a piece of overhead projector paper. Unfortunately I didn’t have the right sized tube, so I rolled up a piece of cardboard to a circumference of approximately 2.5cm and taped up the edges. Once the tempered chocolate on the sheet had been standing for 3-4 minutes, I rolled the sheet into the cardboard.
During plating, cut the sticky tapes holding the cardboard tube. Gradually peel the overhead projector sheet from the chocolate.
Chocolate sorbet and chocolate macaron
I found making the chocolate sorbet was very easy with the help of an ice cream maker machine. However, to prevent icicles from forming, as suggested, I used a cling wrap to cover the surface of the mixture as close as I could, preventing moisture from getting in.
Matt Moran’s Macaron recipe was one of the most easiest that I have ever followed. Using minimal ingredients and processes, the outcome of the macaron was very succesful, yielding a crispy exterior and a soft chewy centre.
I used a spatula to form the semi circle chocolate glacage on the plate. The first 3 attempts were unsuccesful, however with practice I finally got the hang of it. To ensure that the chocolate was evenly spread out, I held onto the spatula quite loosely, ensuring that I don’t apply too much pressure.
When scooping out the quenelle of whisked thickened cream and chocolate sorbet, to ensure that the surfaces were smooth, I heated 2 tablespoon over a flame for 2-3 seconds prior to scooping out the cream and sorbet.
Upon completion of plating, I must admit I was quite impressed by the final product. Not to be outdone in the looks department, each components of the cake sure lived upto expectations. Starting off with the Chocolate tart, three different layers of chocolate, how can anyone resist ? A crispy but buttery base, topped with fluffy chocolate mousse like filling, completed by a thin layer of rich velvety dark chocolate, a diabetecs nightmare.
I’m not a big fan of sorbet, my philosophy is, if you’re going to have ice cream, might as well have the real deal. However, this sorbet has actually converted me. Despite the absence of cream, this sorbet was very smooth, rich, yet light, a win-win situation.
As previously mentioned, Matt Moran’s Macarons are incredible. The effort to taste ratio was 1:10, i.e. dead easy to make but without compromising the taste, they tasted amazing.
For me, the chocolate half pipe was easily the best looking component of the plate. With it’s glistening surface commanding all my attention, it’s presence was too hard to ignore.
Last but certainly not least, as if to redeem himself from all the naughty things that was offered on the platter, Matt suggests the addition of some thickened cream. Funnily enough, despite the fact that it was such a small portion, I felt that it was adequate for if you want a break from the assiette of chocolate.
Overall, I quite enjoyed baking the Chocolate tart. Once again, all the time and effort (about 3 hours) used into making this cake was more than worth it. Prior to this, I never thought it would be impossible to make restaurant quality dessert, however, with the tips learnt through watching Masterchef religiously, I can safely say that it is definitely possible. For any Masterchef addict, I would recommend that they attempt to make a dish that they’ve seen on the show, regardless of how complex it looks. Give it a go, you never know what you’re capable of until you try.
As Masterchef has ended a couple of weeks ago, I find myself continiously going back to the website and watching old episodes, so don’t be suprised if I attempt to re-create another Masterchef dish in the near future.
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