Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Cocoa jelly

11 September 2006
Cocoa jelly

!](#)Ingredients 137.5ml water 10g agar (available from health food shops) 7g sweetened cocoa powder 2.5g glucose Method Heat the water until boiling. Dissolve the agar in the water. Add the cocoa and glucose. Blend using a hand blender. Pass through a very fine sieve. Pour on to a square tray (this should be about 1cm deep). Once set, cut into 1cm squares. Alternatively pour on to a clean chopping board and tilt rapidly over a sink. The chocolate stabilises almost immediately in a fine layer. Leave to firm up before cutting.
![](#) Cut out the jelly when it's firm. ![](#) Blumenthal uses it in cauliflower risotto - ![](#) carpaccio of cauliflower, ![ caramelised cauliflower and cocoa jelly.
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