At Steenberg’s Tryn, Chef Kilpin collaborates with pastry Chef Mark to bring chocolate dreams to life. Among their remarkable creations is the Dark Chocolate Sphere, a playful twist on a fondant. This heavenly pleasure features a crisp - coated chocolate exterior and an enticing liquid centre, sure to tempt even the most discerning chocolate connoisseur. Another masterpiece, the Dark Chocolate Gateaux, showcases the ultra-sophisticated side of chocolate. With a velvety tonka bean mousse and 64% chocolate, this dessert offers a rich and decadent experience. "I LOVE chocolate. To give you a glimpse of my profound affection for chocolate, when I was 16 years old, I returned to South Africa from a period in Switzerland carrying 15 kilograms of the glorious burgundy bars in my hand luggage!" This wholehearted enthusiasm fuels her creativity in the kitchen, resulting in irresistible desserts that captivate the senses. Ready to make the gorgeous chocolate sphere? We sure are!
CHOCOLATE SPHERE by Kerry Kilpin
Serves 4
Strawberry Salad
200g strawberries chopped
10g basil chiffonade
20g icing sugar
Combine the strawberries, basil and icing sugar.
Set aside and allow to macerate for a few minutes before serving.
Chocolate Sphere
Fondant mix
45g 70% chocolate melted
40g butter melted
1 egg
1 yolk
40g sugar
30g cake flour
Whisk eggs and sugar until light and creamy, add the chocolate and butter.
Fold in the flour. Pour into round moulds and freeze.
100g panko bread crumbs
100g flour
2 eggs whisked
Once the sphere is frozen, coat with flour, followed by egg, followed by bread crumbs.
Repeat the process.
To Serve
Deep fry the chocolate sphere in 180 degree Celsius oil until golden.
Serve on the strawberry salad with a scoop of vanilla ice cream.
Indulge in more chocolatey goodness
For those who aren’t ready to take on the kitchen, you can visit Tryn and Bistro Sixteen82 at Steenberg to indulge in chocolate this World Chocolate Day (or any other day for that matter, because who needs an excuse to enjoy chocolate!).
A visit to Tryn would be incomplete without savouring their signature chocolate truffles. Embossed with Tryn's swan emblem, these delectable confections capture the playful spirit of the pastry department. Evolving with the seasons and the creative imagination of the culinary team, these truffles offer an ever-changing selection of flavours that leave a lasting impression.
Meanwhile, at Bistro Sixteen82, Chef Kilpin's choice of chocolate is Valrhona, renowned for its exceptional quality. The chocolate marquise, a luscious and silky chocolatey dessert, takes centre stage. With a 59% chocolate content, it embodies the phrase "death by chocolate" in the most divine way. The richness and depth of the chocolate is perfectly balanced, transporting you to a realm of pure chocolate bliss.
