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PATISSERIE CHOCOLATE CHEESECAKE

2 slices of delicious chocolate cheesecake and we’re going to show you how to style & plate them.

PATISSERIE CHOCOLATE CHEESECAKE

2 slices of delicious chocolate cheesecake and we’re going to show you how to style & plate them.

PATISSERIE CHOCOLATE CHEESECAKE

2 slices of delicious chocolate cheesecake and we’re going to show you how to style & plate them.

How many people does it serve?

This should be an easy question to answer, but in South Africa, it’s complicated, due to our colourful multi-cultural rainbow nation.

  1. In an Anglo Saxon household, each pizza/meal should feed between 4 to 6 guests.
  2. In a Mediterranean, Ethnic or African home it could feed as little as 1 to 3 people for a single meal as food needs to be experienced in large quantities.
  3. If you’re of Scandinavian extraction, each meal could last you a month!

Then we need to look at your emotional state, as that is a determining factor when dealing with quantities.

  1. Have you had a terrible day with your boss?
  2. Did you fight with your spouse?
  3. Are your kids driving you insane?
  4. Is your wi-fi slower than the Groot Trek?
  5. Is the lockdown getting to you?
  6. Did that hot guy from the gym eventually whatsapp you?
  7. How are you doing with those skinny jeans?
  8. Is your mother-in law doing what mother-in laws do?
  9. What season of Game of Thrones are you watching?

All these contributing factors could influence the amount you will choose to eat; Ranging from “just a slice/bite” to “call in the kitchen Calvary we’re going down babies”!

How many people does it serve?

This should be an easy question to answer, but in South Africa, it’s complicated, due to our colourful multi-cultural rainbow nation.

  1. In an Anglo Saxon household, each pizza/meal should feed between 4 to 6 guests.
  2. In a Mediterranean, Ethnic or African home it could feed as little as 1 to 3 people for a single meal as food needs to be experienced in large quantities.
  3. If you’re of Scandinavian extraction, each meal could last you a month!

Then we need to look at your emotional state, as that is a determining factor when dealing with quantities.

  1. Have you had a terrible day with your boss?
  2. Did you fight with your spouse?
  3. Are your kids driving you insane?
  4. Is your wi-fi slower than the Groot Trek?
  5. Is the lockdown getting to you?
  6. Did that hot guy from the gym eventually whatsapp you?
  7. How are you doing with those skinny jeans?
  8. Is your mother-in law doing what mother-in laws do?
  9. What season of Game of Thrones are you watching?

All these contributing factors could influence the amount you will choose to eat; Ranging from “just a slice/bite” to “call in the kitchen Calvary we’re going down babies”!

FOR THIS EASY DESSERT IDEA YOU WILL NEED

SHOPPING LIST

QUANTITIES OF INGREDIENTS

  • 1 x Patisserie box, Chocolate Cheesecake

For the leaves

  • (50 -60g) dark chocolate broken into blocks
  • 1 x thin paint brush to coat the chocolate leaves
  • 4 x leaves from the garden

For the chocolate drizzle

  • ½ tin condensed milk
  • 80g dark chocolate broken into square
  • 2 x chocolate biscuits, without any filling just the biscuit

If you really want to impress

  • 2 x flowers from your garden
  • A sprinkle of icing sugar to coat the flowers using a seive

METHOD

HOW TO PIMP YOUR CHOC-CHEESECAKE

  1. Remove the choc cheesecake from the box and allow to thaw. Whilst it’s thawing, let’s get started on some playing!
  2. In a bowl break 50g of dark chocolate and place in the microwave for 45 seconds. Once the 45 seconds are done, remove the bowl from the microwave and give the chocolate a gentle mix. The chocolate by this stage will just have started to melt. We advise that you melt in 45 second increments so that you don’t burn the chocolate. So, back in the microwave for a further 45 seconds and mix. If you’ve chosen a thicker chocolate slab, you might need to place the choc bowl back in the microwave for a further 30 seconds, checking up on it. We used a medium thickness chocolate for ours, so 2 x 45 second increments melted it to our desired smooth consistency.

Now, let’s start working on those leaves.

  1. On a small cutting board or tray, cover the surface with parchment paper. Place your leaves onto the paper underside facing you. Ensure that the 4 leaves have been washed and are not poisonous. Incase you make a boo boo, feel free to coat some additional leaves, than the 4 you will need.
  2. Using a thin paintbrush, dip the brush into your melted dark chocolate and coat the underside of each leaf. Coat thickly, making sure that the chocolate does not go under the leaf. If that happens it won’t work. Once all the leaves have been coated, place the tray in the freezer for 15 to 20 minutes. It’s best to keep them in the freezer until you are ready to plate.

Now for the chocolate drizzle!

  1. In a bowl add ½ a tin of condensed milk with your broken pieces of chocolate. (80g)
  2. Now, you will do the same thing as with the first batch of melted chocolate. In and out of the microwave in 45 second increments, until the chocolate and condensed milk have beautifully melted together. So, you place in the microwave for 45 seconds and out of the microwave and stir, then repeat a second and third time if needed, until the chocolate has all melted. Do not melt in longer increments than 45 seconds as the chocolate will burn. Slowly and easy will give you best results.

Once the chocolate has melted keep warm and set aside.

  1. In a small ramekin, place your 2 chocolate biscuits (with no filling) and using the bottom of a glass spice bottle, crush the biscuits into fine crunchy pieces. Set aside.
  2. Now, bring the 2 slices of thawed cheesecake to your work station. Using a cake lifter, place each slice onto a large dinner plate. We used a beautiful underplate. You can plate each slice individually if you would prefer.
  3. Now, drizzle the dark chocolate and condensed milk over each slice. Do not over do it, you don’t want the cake to swim at the base of the plate in chocolate. Whatever chocolate is left over cover with cling wrap and keep in the fridge. It lasts for weeks.
  4. Sprinkle some of the crushed choc biscuits over the chocolate drizzle.
  5. Bring the chocolate leaves from the freezer and one by one, gently peel the actual leaf off the moulded frozen chocolate. If any piece of leaf sticks onto the chocolate, you can scrape it off using a small sharp knife. You must work quickly as the leaves melt with the heat from your fingers.
  6. Now, place 2 of the leaves on the broader side of each slice. And if you really want to score some additional brownie points, cut 2 small flowers from your garden, sprinkle with icing sugar, using a sieve and place each flower on top of the leaves and your dessert is now ready babies!
  7. If in the process of waiting for your cheesecake to thaw, your chocolate drizzle has gone cold, zap it in the microwave for 20 seconds, remove, stir and then drizzle.

This chocolate drizzle recipe is also delicious on a slice of bread or on the top of left over muffin or cupcakes. So whatever is left over, put it to good use!

Now, call on your other half and start eating!

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