Chocolate olive oil sponge with milk chocolate anglaise and cocoa nib crisp

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Recipe's preparation

Chocolate and Olive Oil Sponge

1.Blend the eggs and icing sugar in the thermomix for 30 seconds.Stream in the olive oil so as it emulsifies with the eggs.

2.Add the flour and cocoa powder and blend until smooth (about 30 seconds).Add the milk and blend for 15 seconds.

3.Strain the mix and pour it into a cream gun. Charge with 2 gas bulbs. Leave to rest for approx. 1 hour.

4.To cook take a paper cup and poke 3 small holes in the bottom. Fill the cup up half way with the sponge mix from the cream gun. Microwave for 40 seconds.

Take out and turn the cup upside down to let it cool.

Goddess Milk Chocolate Anglaise

1Blend in the thermomix the egg yolks , cream, milk. orange zest and vanilla seeds.

2. Cook out for 5 minutes to 60*C.Then increase the temperature to 80*C and cook for a further 5 minutes.

3.Cool to 40*C then add the chopped chocolate. Add the Cointreau, strain into a bowl and cool down over ice water.

4.Refridgerate until required.

Zokoko Cocoa Nib Crisp

1. Put the cocoa nibs into a large bowl and set aside.

2. Sift together the pectin and sugar.

3. Put the glucose, sugar mix, milk and butter into the thrmomix and bring up to 100*C on the thermomix. Leave at this temperature for 6 minutes.

4. Pour the hot sugar mix onto the cocoa nibs. Stir well. Leave to cool at room temperature stirring occasionally.

5. Once cool, put the mix onto a sheet of baking paper and put another sheet on top. With a rolling pin, roll the mix out to about 3 mm thick. Put in the fridge to set.

6. Once set, remove the top piece of paper and bake at 170°C for about 15-20 minutes or until it is evenly caramelised.

7. Cut into the desires shape whilst still hot and malleable. Leave to cool and set.