Half a Master Chef
Friday, October 30, 2009 at 4:54PM 
What makes a Master Chef? Perhaps it's how many elements that are put on a plate?
Gorgeous chocolate plated dessert by chef Matt Moran from his Sydney bay side Restaurant Aria.
For those MasterChef fan's this is dessert from the final of Masterchef Australia.
I set about making about half of the plated desserts elements ... the chocolate tart (miniature versions), chocolate sauce, the chocolate glacage (chocolate glaze) and quenelles of the mousse like chocolate.
What's missing are the chocolate macaron's, double baked macaron crumb, chocolate pipe and chocolate sorbet.
Valrhona Jivara Chocolate is used in the recipe, quite a small amount 60g, but it's worth seeking out if you are going to recreate the dessert. Jivara is a fine French milk chocolate (40% cocoa solids) with caramel/vanilla undertones and just a hint of malt.
The resulting tarts were just amazing, step son Dan said he "would kill someone for this".
Want to give it a try? Visit the MasterChef Australia site for the full recipe and instructions.
MasterChef Australia: Top rating reality cooking competition based on UK's long running MasterChef.
Aria, Australia, Masterchef, Matt Moran, chocolate, tart
Reader Comments (2)
I have a problem with the cupcake cases coming away from the cakes. I have used a verity of cases and have used both ready-mixes and my own recipies. It even happens in the same batch, some work and some start peeling away...any suggestions?
Hi, if it's happening in the same batch, are you turning your cupcake tray half way through baking to ensure even baking? It sounds like some of the cakes may be more cooked than others.
What brands of paper cases are you using? Swedish paper liners have more pronounced creases & assist with the cupcake staying put.
What tin are you using? You want each cup of your tin to be as straight as possible. Chicago Metallic make reasonably priced muffin trays that have straighter sides than other brands on the market.
Are you allowing your cupcakes to sit 5 minutes in the tin before removing to cake cooling rack? If not, the steam in the resting period can also help.
I hope this helps and let me know how you go with it.