Chocolate and grape lollipops
( MAKES 20 lollipops )
This recipe from Oriol Balaguer comes from Bread is Gold (Hachette NZ RRP$65), a cookbook from Massimo Bottura and his top-chef friends that is dedicated to fighting food waste. All royalties are donated to non-profit organisation Food for Soul to create and sustain community kitchens around the world.
This dessert shows a little of what was cooked at the original Refetterio Ambrosiano – a Milan soup kitchen feeding healthy meals to those in need from excess food from supermarkets and local suppliers.
Massimo Bottura says: "Oriol's dessert is the perfect solution for covering up imperfect fruit like this day’s grapes, and it makes you happy just looking at it. The lollipops reminded us of how easy it is to create so much joy with so little because no matter where you come from, sweets connect you to your childhood."
- In a heatproof bowl set over a pan of simmering water, melt two-thirds of the chocolate, stirring frequently with a rubber spatula until melted. Place a candy thermometer or digital thermometer in the chocolate and do not let the temperature exceed 49C. Remove the bowl from the pan and wipe the bottom of the bowl to get rid of any condensation. Add the remaining chocolate little by little, constantly stirring and letting it melt before adding more. Let cool to 28C. Return to the pot of simmering water and reheat to 31C-32C, then remove from the heat.
- Spread a small spoonful of chocolate on a piece of wax paper. If it dries quickly with a glossy finish, the chocolate is ready to use; if it looks dull or streaky, repeat this process. Transfer to a piping bag.
- Line a baking sheet with parchment paper. Arrange the grapes cut side down 6cm apart on the lined baking sheet. Place one end of a 10cm skewer underneath each grape. Pipe chocolate over and around each grape in a spiral pattern, making sure to go over the skewer.
- Refrigerate for at least 15 minutes before serving.
More recipes from Massimo Bottura's Bread is Gold cookbook