EQUIPMENT
Sugar thermometer (optional)
1. Line a baking tray with baking parchment. To make the caramel, tip the sugar into a saucepan and add 2 tablespoons of water. Heat gently for 3–4 minutes without stirring until the sugar has dissolved, then increase the temperature to medium and bring to the boil. Continue to heat the syrup until the sugar thermometer reads 117–120°C (this is known as the soft-ball stage; for checking that this has been reached, especially if you don’t have a sugar thermometer).
2. Tip the nuts into the caramel and keep stirring on a low heat. At first the sugar will crystallise and look white and hard, but keep stirring because it will soon start to melt and become a golden caramel once again and coat the nuts. Be careful not to burn the nuts or they will become bitter.
3. Tip the caramelised nuts out onto the lined tray and leave to cool. The nuts keep in an airtight container for up to 1 week.
GÜ TIP For the sugar thermometer-free amongst you, to test that a syrup or caramel has reached soft-ball stage, lift a tiny drip of the mixture with a fork and drop it into a cup of cold water. Then pick the sugar out of the water with your fingers and if you can squeeze it easily, like soft toffee, then it’s ready. If you can’t squeeze it and it feels a little like jam, then try again a minute later.
CITRUS DUST
This is a clever yet dead-easy powder made by drying the zest from citrus fruit. Use it to sprinkle over your chocolate desserts. You can use other citrus fruit or to get truly decadent try lime zest with gin, lemon with vodka, or pink grapefruit with Campari.
MAKES ABOUT 2 TBSP
2 large oranges
70ml Grand Marnier
EQUIPMENT
Electric spice grinder (optional)
1. Finely grate the zest from the orange into a small saucepan, being very careful not to include any of the bitter white pith.
2. Pour the Grand Marnier over the zest and bring to a simmer. Remove the pan from the heat, leave it for 5 minutes for the flavour to infuse and then pass the mixture through a fine sieve. Set the sieve with its valuable contents to one side and keep the resulting sticky liquid in the fridge ready to drizzle over desserts, stir into hot chocolate, whip up with cream or use to make a cocktail.
3. Preheat the oven to its lowest setting. Line a baking tray with baking parchment and spread the zest out evenly. Bake for about 30 minutes or until the zest is almost dry.
4. Remove the zest from the oven and leave to cool, then grind it to a fine powder in a pestle and mortar or put the zest in a plastic bag and crush it with a rolling pin. If you have an electric spice grinder this would also do the job well. The citrus dust keeps in an airtight container for up to 4 days.
GÜ EQUIPMENT A Microplane is a fantastically useful piece of equipment when it comes to grating citrus fruit.
GÜ WAYS TO USE THIS RECIPE Scattered over the Chocolate Mousse and Chocolate Truffles, added to the top of a hot chocolate, or mixed with the sugar to coat the Churros are just a few suggestions for ways to use this versatile decoration.
… for BREAKFAST AND BRUNCH
Hot Chocolate with Orange Chantilly Cream
Mini Pear, Ginger & Chocolate Tarts
CHOCOLATE & PECAN MUFFINS
This variation on a chocolate muffin has an unusual crunchy chocolate and pecan mix dropped into the crust. For something extra special, serve them warm with some of our signature Gü Chocolate Ganache on the side for dipping into – wonderfully decadent and the perfect way to re-use our Gü glass ramekins.
MAKES 10
100g dark chocolate (about 50% cocoa solids), broken into small pieces
75ml whole milk
150g plain flour
15g cocoa powder
1 tsp baking powder
100g unsalted butter, softened
100g caster sugar
2 eggs, lightly beaten
½ quantity Chocolate Pecan Crumble
EQUIPMENT
12-cup muffin tin
10 paper muffin cases
1. Preheat the oven to 190°C/Gas mark 5. Put the chocolate in a heatproof bowl. Pour the milk in a saucepan and bring it almost to the boil. Pour it over the chocolate and stir with a spatula until the chocolate has melted and become smooth.
2. Sift the flour, cocoa powder and baking powder into a bowl and set aside. Then separately beat the butter with the sugar in a bowl until they are light and fluffy.
3. Add the eggs, a little at a time, to the butter and sugar mix, beating in well after each addition until all the egg has been mixed in. (If the mixture looks like it may curdle, then add a spoonful or two of flour to help bring it back