Smith & Daughters' decadent chocolate pate for Valentine's Day
Shannon Martinez's take on a classic Spanish dish. Edited extract from Smith & Daughters: A Cookbook (That Happens To Be Vegan) by Shannon Martinez & Mo Wyse, published by Hardie Grant Books, $48.
Ingredients (10)
- ½ cup (125ml) chickpea water (the juice that chickpeas share the tin with; strain the chickpeas and save them for another use)
- Pinch of citric acid
- 200g caster sugar
- 200g dark chocolate (at least 60% cacao)
- 50g butter
- 50g butter
Garnish
- fennel seed baguette or regular baguette, sliced and toasted (optional)
- extra virgin olive oil
- extra virgin olive oil
- fennel seeds, toasted and crushed (optional)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place the chickpea water and citric acid in the bowl of a stand mixer with a balloon whisk attachment and whisk until firm peaks form. This may take up to 5 minutes, so be patient. Slowly add the sugar in a steady stream and whisk until the meringue mixture becomes stiff and glossy.
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2.Place the chickpea water and citric acid in the bowl of a stand mixer with a balloon whisk attachment and whisk until firm peaks form. This may take up to 5 minutes, so be patient. Slowly add the sugar in a steady stream and whisk until the meringue mixture becomes stiff and glossy.
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3.Using a spatula or metal spoon, gently fold the melted chocolate through the meringue until evenly mixed, then pour into individual ramekins or a large serving dish. Set aside in the fridge for at least 1 hour until set.
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4.Serve the paté with a side of toasted bread and drizzle with a strong extra virgin olive oil and a sprinkle of sea salt flakes and fennel seeds.
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