Again with the MasterChef recipes….
I was jumping off the lounge screaming when I saw Matt Moran’s beautiful chocolate tart and tasting plate. It looked magnificent!
It combined dark chocolate-based components and created a lovely artwork on the plate. Every aspect seemed to have the possibility of problems, too thick pastry, grainy sorbet and bad tempering of the chocolate – leaving it not shiny and not able to be snapped.
It also involved more than 1kg of dark chocolate… crazy!
Unfortunately, I wasn’t as pleased with this as I was with my most recent triple chocolate praline tart. This tart/combination was too rich for me (it may not have helped me eating parts of the dish as I was making it), but I generally only have a couple pieces of dark chocolate when I eat it, whereas I can eat half a block or more of milk chocolate in one sitting.
The sorbet was quite rich, with both the sorbet and the remaining tart filling (which was used to hold the macarons and pipe on the plate) didn’t freeze well enough (as you can probably see in some of the photos), in more than 2 hours in a normal freezer. Both the sorbet and tart filling were a better consistency after freezing overnight (we had a lot leftover as it made a heaps more than was required for the dishes).
I tried quite hard to temper the chocolate, although it still didn’t turn out how the MasterChef one did… Here are a few reasons that I think it may not have worked:
I’ve done a bit of research and found most sites say to bring the chocolate up to 46-48C, whereas this one stated 55C. Is this temperature too high?
I used a milk thermometer as it seemed more sensitive at lower temperatures than my sugar thermometer (was it not sensitive enough?)
Maybe the quality of the chocolate wasn’t good enough for this recipe?
Perhaps some water did get into the chocolate?
I put the bowl into a preheated oven of 160C – the recipe didn’t state how hot the oven should be (it may have heated too much at this stage)
I placed the chocolate covered film in a metal tube at room temperature (could the metal tube have caused it to set too fast?)
I noticed the chocolate that was spread on later films turned out shinier and cracked – did it need to be cooled to a certain temperature before spreading?
I am definitely looking forward to trying tempered chocolate again, this time using a more specific recipe, with a lower temperature for the melted chocolate.
Everyone needed to add a couple scoops of vanilla ice cream to their dish to cut the richness of all the dark chocolate.
After all that, I am glad I tried this dish, but I wouldn’t make it again. I would be interested in trying the one from Aria though to see how it compares.
Check out the full recipe at MasterChef.com.au