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Gert-inspired Magnum Toppings

Gert-inspired Magnum Toppings

Gert-inspired Magnum Toppings

Clem has created Magnum toppings and styled platings inspired by Gert-Johan Coetzee's chocolatey designs.

Textures of Africa Magnum Classic

Textures of Africa Magnum Classic 

For the coconut gold triangles
1 cup desiccated coconut
100g good quality dark chocolate, melted
Edible gold dust
For the gold beads
100g sugar
For the chocolate paper
Phyllo pastry 2 sheets
3T butter, melted
1T good quality cocoa
Combine the coconut and melted chocolate together, mixing until well combined. While still wet place between 2 sheets of baking paper and roll flat using a rolling pin. Place in the fridge to set. Once firm remove the top layer of baking paper and cut triangles out of the set chocolate sheet.
Brush each triangle with the edible dust and set aside.
For the gold beads: Add the sugar to a pan over a medium heat and allow to melt slowly. Once the sugar starts caramelizing, drop some of the mixture on a silpat or silicone based baking paper using a tablespoon. Allow the golden sugar to set to firm.
For the chocolate paper: combine the melted butter and sugar together. Place one sheet of pastry on a work surface and brush lightly with the butter and chocolate mixture. Top with the second sheet and lightly run your hand over it to seal the 2 sheets together. Place the pastry in an oven preheated to 180 to cook for 10 minutes or until both sheets are golden and crisp. Remove from the oven and allow to cool,
Place your Magnum Classic on a serving dish. Break off shards of the chocolate paper and top the Magnum. Add your Golden triangles and finally guild with the golden beads. 

Crystal encased Death by Chocolate Magnum

Crystal encased Death by Chocolate Magnum
For the chocolate lace pancake:
1 cup cake flour
2 free range eggs
1 cup milk
¼ t salt
1T sugar
2T good quality cocoa
For the velvet chocolate custard:
2 cups milk
80g sugar
2 free-range egg yolks
50g cake flour
50g good quality dark chocolate, melted
200g sugar
Blend all the ingredients for the pancake together then place in a squeeze bottle. Set aside.
Heat the milk over a medium heat until just simmering. In a separate bowl whisk together the egg yolks and sugar until well combined. Add the flour and mix well to combine. Slowly pour in some of the hot milk, continuing to mix until half the milk has been adding.
Return the pot with the remaining milk to the heat. Add the egg mixture to the pot and stir through. Continue stirring until the mixture begins to thicken. Add the melted chocolate and stir through. Place in a piping bag and set aside.
To prepare the lace pancakes: lightly grease a pan over a medium heat. Squeeze the chocolate pancake mix into the pan in a lace-like pattern. Allow it to cook slightly and set before turning over. Once you have made a few keep them aside.
In the same pan add some sugar and allow it so begin melting. Add one of the pancakes to the melted pancakes to coat it slightly, carefully remove it and allow the sugar to set. Repeat the process with the other pancakes.
Pipe some of the chocolate velvet custard onto a serving platter. Wrap your Death by Chocolate Magnum in the crystal lace pancake before placing over the velvet chocolate custard. Decorate your plate with more velvet custard and a light sprinkling of cocoa

Magnum Gert Johan Coetzee M Collection

Website: pleasure.mymagnum.co.za & www.mymagnum.co.za
Facebook: MagnumSouthAfrica
Twitter: @magnumsa 
YouTube: mymagnum 

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