Making Your Own Cocoa Butter Colours

Here’s a quenelle mould with a blend of orange, yellow and green.

My motivation for making my own cocoa butter: I used to buy coloured cocoa butter, but in addition to the price of each colour, I’d often end up having to pay a cost associated with shipping and customs, increasing the average price per bottle. To bring down the price, I would end up getting a few more bottles, which I likely did not need in the first place. The other issue with buying coloured cocoa butter is that most companies offer the same range of colours, so if you want something different you’ll have to mix your own colours anyways…So why not just start with primary colours and mix small batches?

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Gwai Fa Go (Osmanthus Flower Jelly)

This is one of my favourite desserts at dim sum. We came across a recipe when we were researching snacks for Chinese New Year, so of course we had to try it! The first recipe we found used only agar to set the jelly. It held the liquid, but the texture had way too much crunch and not enough of a softer jelly feel. We decided we needed a mix of gelatine and agar — it turned out that finding the right proportions were a lot harder than we thought. After numerous trials, this is the recipe we settled on! We are pretty happy with it, but I guess it all comes down to personal taste. If you like a bit more crunch, then you can add a little agar and take out some of the gelatine mass. If you don’t like any crunch at all, you could try using only gelatine (though we’ve been strongly cautioned that is not authentic). For a little more firmness, you could reduce the amount of tea (or simply simmer for a bit longer to reduce the water content). There are so many variables! We had these cute little silicone moulds that I thought were perfect for bite-sized jellies, but a square pan works just as well! Once the jelly is set you can simply cut them to size.

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Mango Ducky with Coconut Bubbles

I first saw the play on soap and bubbles as a dessert  by Andoni of Mugaritz. Inspired by this, for some time now I had been meaning to work on a rubber ducky and bubbles dessert. I finally got around to putting something together the other day. The resulting dish was nostalgic and playful — and it gave me the chance to try out a fun application of an aquarium air pump.

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Mango Pate de Fruit

Mango Pate de Fruit (Recipe Adapted from Chef Migoya)

Ingredients

8.4g Pectin
160g Sugar (1)

200g Mango puree
320g Sugar (2)
200g Guava juice
20g lemon juice
85g Glucose powder

6.3g Citric Acid (l)

Instructions

1. Whisk together the pectin and sugar (1).
2. Place the pectin/sugar mixture in a pot and whisk in mango puree, guava juice and lemon juice.
3. Combine sugar (2) and glucose powder in separate bowl.
4. Bring mixture to a boil.
5. Add sugar/ glucose mixture and bring mixture to 107°C/255°F
6. Remove from heat and stir in citric acid.
7. Pour into a prepared frame of 9″ x 9″.
8. Let it set overnight.
9. Cut and toss in citric acid sugar mixture (1/2 cup sugar: 1 tsp citric acid).