- 100g/3½oz caster sugar
- 3 tbsp water
- 30g/1oz cocoa
- 1½ tbsp boiling water
- 3 tbsp clear honey
- 55g/2oz flour
- 55g/2oz butter, melted
- 1 free-range egg white, lightly whisked
- 110g/4oz caster sugar
- ½ tsp vanilla extract
- non-stick baking paper
- 15g/½oz; flour
- 15g/½oz; cornflour
- 55g/2oz caster sugar
- 1 free-range egg yolk
- 55g/2oz chocolate, melted and cooled
- 3 egg whites, whisked until they form peaks
- 30g/1oz macadamia nuts
- butter for greasing
- mint sprig, to garnish
- Preheat oven to 200C/400F/Gas 6.
- Prepare a baking sheet by lining it with non-stick baking paper.
- For the spun sugar, heat the sugar and water in a clean saucepan over a medium heat, without stirring, until the sugar dissolves.
- Increase the heat and boil rapidly until the dissolved sugar thickens and darkens in colour.
- Carefully dip an oiled fork into the hot liquid sugar and flick it over an oiled wooden spoon to create fine strands of sugar. (NB: Cover the surrounding surfaces with newspaper beforehand as the sugar may scatter).
- For the chocolate glaze, place the cocoa and water into a bowl and combine to make a paste. Using a palette knife spread a thin layer onto a serving plate.
- Carve designs in the edge of the chocolate paste, with a fork while still slightly soft, then leave to set. Once set, use a pastry brush to glaze with honey.
- Place the vanilla tuille ingredients into a bowl and mix together. Using a knife, spread thin strips onto a piece of non-stick baking paper on the baking sheet, place into the oven and bake for five to eight minutes, until golden around edges. Remove immediately and carefully bend each tuille around a rolling pin to shape. Allow to cool.
- Grease the inside of two chefs' rings with butter and place on a greased baking sheet.
- For the fondant, place the flour, cornflour, caster sugar, egg yolk and chocolate into a food processor and blend until combined.
- Transfer the chocolate mixture into a bowl and gently fold in the egg whites and fill both greased chefs' rings.
- Arrange the macadamia nuts on top of each fondant, transfer onto a baking sheet and place into the oven to cook for 8-10mins, until golden and cooked on the outside but still runny in the centre.
- Carefully lift off the chefs' rings and cool slightly. Place onto the chocolate glazed plate.
- Arrange the bent vanilla tuille and spun sugar on top.
- To serve, decorate with a mint sprig.