Chocolate Factory Fantasy World at Southern Sun Cape Sun

Inspired by Easter and all things chocolate, four of Tsogo Sun’s Cape Town chefs share their recipes for a decadent five course chocolate brunch.

The menu starts with chocolate Mayan yoghurt, cinnabun melba toast, chocolate & hazelnut crumble, and fresh raspberries, created by Executive Chef of Southern Sun Cape Sun and former chocolatier, Alfred Henry; followed by toasted dark chocolate scone eggs benedict with white chocolate and orange Hollandaise, created by Executive Chef of Southern Sun The Cullinan Henrico Grobbelaar; and then chocolate seed loaf, orange and dill cured salmon, cream cheese and pickled radishes, created by Juan Neethling of Southern Sun The Waterfront. After that comes slow cooked beef cheek, bitter chocolate, orange and pear, created by Jessica Sutcliffe of SunSquare Cape Town Gardens; and rounding up the decadent brunch is yoghurt and cinnamon panna cotta egg, also created by Chef Alfred.

“Our chefs are a source of pride and joy to Tsogo Sun,” says Priya Naidoo, Tsogo Sun’s GM - Group Communication “They’re always up to the challenge to present creative, delicious and altogether alluring meal experiences for every guest who eats at any of our restaurants. We hope chocoholics everywhere will be inspired to create the dishes in their own homes.”

Chef Alfred Henry, Executive Chef of Southern Sun Cape Sun

Born and raised in Cape Town, Chef Alfred Henry followed his passion for all things culinary after school and completed a cordon bleu diploma with distinction. He then travelled to Britain to study further and perfect his craft. On his return to South Africa he began his career as an assistant pastry chef at the Mount Nelson Hotel, and then as executive sous chef at the Twelve Apostles Hotel. He has worked in some of the best kitchens in South Africa, including as head chocolatier for Lindt & Sprüngli in 2008. His culinary career has also embraced the educational sector of the industry and he worked with a national culinary school as corporate executive chef for several years, before returning to mainstream hotel kitchens – and the Southern Sun Cape Sun Hotel. Says Henry, “Growing up in a family that was involved in food was my inspiration. I have a passion to turn raw ingredients into a gastronomic sensation. I avoid complicating my food too much, but try to get the best from the raw produce, maximising the natural flavours to their best potential. I enjoy mixing classic preparation with a modern flair and flavour. I also believe people eat with their eyes before they taste – food must always be well presented and then have an amazing flavour to follow through.”

                                        Back: Juan Neethling & Alfred Henry

                                                  Henrico Grobbelaar

If you're feeling adventurous, Chef Henry has shared a beautiful chocolate recipe with us;

Chocolate Mayan yoghurt, cinnabun melba toast, chocolate and hazelnut crumble, and fresh raspberries

By Alfred Henry, Southern Sun Cape Sun

 

Cinnabun

Ingredients:

¾ cups milk

¼ cup butter

3 ¼ flour

10g yeast

¼ cups sugar

½ teaspoon salt

¼ cup water

1 egg

1 cup brown sugar

1 tablespoon ground cinnamon

½ cup butter

                                                           

Method:

  1. Heat milk in a sauce pan, mix in butter and stir until combined. Allow mixture to cool.
  2. In a mixing bowl add all dry ingredients except for cinnamon, brown sugar and last butter.
  3. Add the milk mixture to the dry ingredients and mix gently.
  4. When dough has pulled together, turn out on a lightly flour dusted surface. Cover with a damp cloth and allow resting for 10 minutes.
  5. Combine the brown sugar, the rest of the butter and cinnamon to form a smooth paste. - Set aside until required.
  6. Roll out the dough to a 12cm by 9cm triangle. Spread dough with butter mixture.
  7. Roll up dough and pinch edges to seal.
  8. Place in a buttered loaf tin and leave to prove for 30 minutes.
  9. Once proved bake at 190°C for 20 to 30 minutes.

 

Mayan chocolate sauce and yoghurt

Ingredients:

1 litre cream

500ml milk

4 cinnamon sticks

2 bay leaves

3 cloves

3 cardamom pods

6-star aniseed

300g cocoa powder

1kg dark chocolate

4 tablespoons honey

                                                                          

Method:

  1. Bring milk and spices to the boil. Remove from the heat seal with plastic and leave to infuse for 30 minutes.
  2. Strain off the spices from the milk.
  3. Make a paste with cocoa powder using a little of the hot liquid, add the chocolate and     cocoa paste to the remainder of the infused milk.
  4. Return this to the heat and stir till thickened.
  5. Remove from the heat and place the mixture in a bowl to cool.
  6. Once the sauce has cooled add in Bulgarian yoghurt and honey for sweetener to desired taste.

 

Raspberry gel

Ingredients:

3 cups sugar

3 cups glucose

3 teaspoons water

3 teaspoons bicarb

 

Method:

  1. Blend raspberries and sugar together.
  2. Pass this through a sieve to remove the seeds.
  3. Place the raspberry puree into a blender adding in the ultra tex power and blend until a smooth gel has formed.

White chocolate crumb

Ingredients:

500g ground almonds

500g flour

500g butter

500g hazelnuts crushed

500g granulated sugar

1,5kg caramelised white chocolate

 

Method:

  1. Mix all ingredients, except the caramelized white chocolate until it resembles bread crumbs.
  2. Spread out on a baking tray and bake until golden brown and crisp.
  3. Break up into crumb texture adding in the caramelized white chocolate pieces.

Dark chocolate raspberry crunch muffin

Ingredients:

110g brown sugar

2 eggs

250g raspberry

100g dark chocolate pieces

150g flour

50g cocoa powder

50g fuellitine

50g ground almonds

4 tablespoons oil

100ml milk

2 teaspoon bicarb

 

Method:

  1. Mix all dry ingredients until well combined, add liquid and continue mixing until a batter forms.
  2. Spoon batter into paper muffin cups in a muffin tray.
  3. Bake at 160 degrees for 15 to 20 minutes until cooked through.

 

Raspberry leather

 

Blend raspberries and sugar until smooth. Strain all the pips and sped on to silpat mat place in dehydrator overnight.

Tsogo Sun’s portfolio includes over 100 hotels and 14 casino and entertainment destinations throughout South Africa, Africa, the Seychelles and Abu Dhabi. For further information, visit www.tsogosun.com, follow on Twitter and Instagram @TsogoSun or like on Facebook /TsogoSun.

 

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