• Preheat oven to 180°C fan-forced.
• Prechill blast freezer to - 40°
• Preheat dehydrator to 36°

Black Tea White Chocolate Whipped Ganache

• For the Ganache, heat cream in a small saucepan until just coming to a simmer, then remove from heat, add black tea and infuse for 20 minutes.

Shortbread Crumbs

• Line a 30cm x 41cm baking tray with a silicon mat.
• Mix together the butter, salt, sugar, flour, baking powder and cornstarch with gloved hands until crumbly.
• Crumble out onto the silicon mat lined tray.
• Bake for 15-18 minutes, checking and stirring in between to achieve a consistent golden colour and fine crumb.

Sour Cherry Compote

• Place an 11cm square mould on a silicon lined baking tray.
• Slice sour cherries in half and set aside.
• In a small saucepan over medium high heat boil glucose, sugar (A), and purée.
• Combine pectin with sugar (B) in a small bowl, then sift onto cherry purée, whisk and boil for 30 seconds.
• Fold in halved cherries, boil again, then add gelatin mass, stir until melted.
• Pour 170 g into 11cm square mould, flatten with a spatula, and then transfer to the blast freezer to freeze. Discard remaining.

Black Tea White Chocolate Whipped Ganache (Contd.)

• Strain infused cream into another small saucepan, using a ladle to push through and squeeze out all the liquid. Reweigh, topping up with some additional thickened cream, if required, to reach 306g.
• Heat infused cream, glucose, and vanilla over medium heat and bring to a boil.
• Remove from heat and stir through gelatin mass and mix until dissolved.
• Pour over white chocolate, whisk to combine.
• Add 452g thickened cream, whisk to combine then pour onto a shallow baking tray. Cover with plastic wrap to prevent a skin forming, and transfer to blast freezer for 15 minutes (do not freeze) then transfer ganache to fridge for at least 30 minutes to set.

Chocolate Flourless Sponge

• In a medium bowl, whisk together almond meal, sifted icing sugar, and cocoa powder.
• In the bowl of a stand mixer fitted with a whisk attachment, whip yolks and sugar (A) until fluffy.
• In the bowl of another stand mixer, whip egg whites, adding sugar (B) in thirds, to form a meringue, with soft to medium peaks.
• Fold almond mixture into yolk mix, then gently fold into meringue.
• Spread batter onto a square flexipat mat set on a room temperature baking rack.
• Bake at 180°C for approximately 10-12 minutes.
• Set a small saucepan of simmering water on the stove.

Shortbread Crispy

• Place chocolate in a medium metal bowl over the boiling water and melt chocolate to 40°C.
• Mix with feuilletine and shortbread crumbs, crumbling the feuilletine whilst mixing.
• Set aside at room temperature until required.
• Reserve saucepan of water on stove.

Chocolate Flourless Sponge (Contd.)

• Transfer baked flourless sponge to a wire rack and place in blast freezer to chill.
• Once cooled, use an 11x11cm square mould to cut into 2 squares. Discard remaining.

Chocolate Puppy

• Prepare a marble slab on the coolest section of the bench. Prepare two wire racks set over trays.
• Use the tabling process to temper the white chocolate for the Chocolate Puppy. First place the chocolate in a medium plastic bowl and microwave in 30 second increments to melt and reach 45°C, stirring between each.
• Pour approximately two thirds of the chocolate onto the marble slab and set the remaining chocolate aside. With a large offset palette knife and a chocolate scraper, spread the chocolate across the marble and scrape it back together. Continue moving chocolate around until the temperature reaches 26°C.
• Transfer this chocolate, avoiding any firmly set chocolate along the edges of the marble, back into the reserved bowl of chocolate and mix until uniform in consistency. The combined chocolate should be between 26 - 28°C and tempered. If not, repeat the tabling process until the temperature drops. If the overall temperature of chocolate exceeds 35°C then warm to 45°C and start the tempering process again.
• Transfer tempered chocolate first into 1 small piping bag for ‘glueing’ and the remainder into 1 large piping bag for filling moulds. Seal the end and transfer the small piping bag to the dehydrator.
• Place a 40cm sheet of baking paper on the coolest section of the bench.
• Working quickly, snip a small cut into the large piping bag and pour tempered chocolate into the egg moulds to fill the entire mould. You will require a minimum of 16 half eggs. Tap the mould firmly on the bench and use the handle of a pastry scraper to tap all sides of the mould very well to remove any air bubbles.
• Hold the mould upside down over the sheet of baking paper and pour excess chocolate out. Whilst still upside down, use the handle of the pastry scraper to firmly tap all sides of the mould for at least 30 seconds to remove excess chocolate and ensure the shell is as thin as possible.
• Turn the mould upright and use the blade of the pastry scraper to scrape the edge of the mould to remove excess chocolate.
• Place the mould upside down on a fresh sheet of baking paper on the bench for 10 minutes to set. Then, still upside down, transfer to a wire rack set over a tray and transfer to the fridge for at least 20 minutes to set.
• Repeat Steps 37-41 for the sphere moulds. These spheres will form the Puppy Hips and Puppy Neck. You will require a minimum of 4 half spheres, filling at least half the mould is recommended.
• For the Puppy Tail, whilst holding the baking paper straw upright, pipe and fill with tempered chocolate.
• Place it on it’s side on a small tray and transfer to the fridge for at least 20 minutes to set.
• For the Puppy Mouth carefully pipe chocolate into the ‘tie’ end of the balloon mould only, carefully filling the ‘tie’. This can be done in 2-3 layers, refilling as the chocolate settles further into the cavity. At least 2 ties will be required to form the Puppy’s mouth. Place filled mould right side up on a tray and transfer to the fridge to set for at least 20 minutes.
• Seal the piping bag at both ends with plastic bands and reserve on a small pizza tray in the dehydrator until required.

To Assemble the Entremet

• Take a 13x13x5cm square mould, place it on a silicon mat on a baking tray and cover the bottom and outsides of the mould with plastic wrap. Use a heatgun to seal the plastic tightly to the outer sides of the mould then place in blast freezer with the plastic wrapped bottom down to assist removal from the mat.
• In the bowl of a stand mixer fitted with the whisk attachment, briefly whip the black tea ganache to soft peaks then remove bowl and stir through with a spatula to integrate the loose ganache at the bottom of the bowl. Transfer to a piping bag, secure with a rubber band and snip the end.
• Transfer frozen plastic wrapped mould to bench, fill with 1cm of ganache.
• Spread ganache with a mini rubber spatula from the middle, up all four sides of the mould and leaving a layer at the base (this will be the top of the entremet).
• Place one piece of chocolate flourless sponge bottom side up, flatten it, and pipe a very fine layer of ganache over the surface.
• Add the frozen sour cherry compote bottom side up (this should be half way up the mould) and pipe a very fine layer of ganache (0.5cm) over the surface of the sour cherry
• Sprinkle shortbread crispy in an approximately 1cm layer neat to the inner square.
• Fill the mould with a fine layer of ganache and top with the second chocolate flourless sponge bottom side up.
• Fill and flatten the top gaps with ganache using a large palette knife.
• Set the tray on a wire rack to aid air circulation and place Entremet in blast freezer for at least 1 hour.
• Reheat saucepan of water to boil.

Chocolate Puppy (Cont.)

• Remove saucepan of boiling water to bench beside work space, set a small tray over it.
• For the Tail, first unmould by removing the baking paper.
• Cut length to 5cm, then round off one end of the Tail by pressing it into the palm of a tightly gloved hand and rotating it until achieving the desired roundness. Set aside.
• Carefully unmould chocolate egg, sphere, and balloon shells. You will require a minimum of 16 egg shells, 4 sphere halves and two balloon ties.
• To form the Body, Legs, Head and Ears, melt the egg shell edges of 2 halves slightly by rubbing them gently on the surface of the warm tray. Quickly stick together to form a whole egg shape with a seam down the middle. Continue until you have at least 8 egg-shaped pieces.
• Repeat with the half spheres to create 2 mini spheres for the Hip and Neck.
• For the Nose, carefully unmould the white chocolate ties from the balloon moulds. Using a hot knife, trim off any excess drip leaving the two circular parts intact on each. Flatten the edges on the warm tray then join together the two ‘halves’ to make the round Nose.

Assemble Puppy Structure

• Line a small pizza tray with baking paper.
• Place a heatgun sitting vertically on the bench with a small offset palette knife nearby.
• Prepare a takeaway container with a 0.5cm layer of caster sugar. Set aside.
• Transfer the small piping bag of tempered white chocolate to the bench and snip a small opening in the top to pipe ‘glue’ for the Puppy. Set aside.
• For the ears, take two eggs, standing base down and with the seams facing towards you, use the warm tray and rub gently at their inner tips to melt a spot and join them in a V. Note the join should be at the tip not the base of the Eggs.
• For the front legs, noting that this time the join should be ⅓ down the egg, take two eggs standing base down and with the seams facing towards you, use the warm tray and rub gently ⅓ of the way down from the tips to melt a spot and join them in a V. Repeat for back legs.
• For the head and neck, use the warm tray to melt a spot on one Egg (head), along the seam just below the tip. Melt and join to the neck mini sphere along a point in the seam.
• Using the prepared container of sugar, set the front legs in the sugar, angling them slightly backwards to replicate the stance of a puppy. Set the back legs 1cm away in the sugar, vertically. Place a single Egg between them (for the body) with the tip on the front legs and ensure the body is making contact with the front and back legs. Pipe white chocolate to glue the tip of the egg between the front legs. Spray with cold spray. Then glue the bottom end to the back legs. Spray with cold spray.
• Pipe white chocolate ‘glue’ to attach the hip mini sphere on top of the back legs. Spray with cold spray.
• Turn the Puppy over and pipe ‘glue’ underneath the front, and back legs and hip for stability.
• Once set, clean the Puppy of any excess sugar from the container with a small paintbrush.
• Laying the ears flat on the marble board in a V shape, pipe a dot of ‘glue’ above where they join. Then holding the head with the neck sphere facing up at the top, ‘glue’ the tip of the head egg to the spot between the ear eggs, forming a sort of tripod shape. Spray with cold spray.
• Warm a small offset palette knife and slightly flatten the bottom of the neck sphere and the top centre of the body. Pipe a drop of ‘glue’ to the flat of the neck. Line up the head and ears facing over the front legs and stick to connect securely to the flattened part in the centre of the back. Spray with cold spray.
• For the nose, ‘glue’ at 180° to the end of the Puppy’s head.
• Attach the tail with ‘glue’ and cool spray.
• Slightly melt the puppy’s legs on a warm tray to ensure all four legs are stable and flat.
• Transfer to baking paper lined pizza tray.

Rose Copper Spray for Puppy

• Combine the rose copper metallic powder and food grade alcohol in a small jug and keep a spoon in the jug for re-stirring.
• Transfer chocolate puppy on tray to a turntable at spray booth.
• Remove clean IWATA spraygun from warmer, pour metallic mix into the cannister of spray gun.
• Spray the chocolate puppy until you have an even coat, being careful to cover the harder to reach places such as the joints and underside. Do not touch the surfaces once sprayed, use a large offset palette knife to lift and turn as required.
• Return IAWATA spray gun to warmer.
• Set chocolate puppy aside on bench.

Concrete Chocolate Spray

• In a small glass bowl, weigh out the white colour powder on the microscales, then add the measure of black colour powder.
• Place the white chocolate, cocoa butter and colour powders in the cannister of a stick blender. Microwave in 30 second increments until mostly melted.
• Blitz together with the stick blender, temperature should be 35°C to spray. Place in fridge if required to bring temperature down.
• Prepare a pizza tray with an upturned stick blender cannister. Remove entremet from blast freezer, flip over and remove cling wrap, then place atop the upturned cannister. Using a heatgun, gently heat each side of the mould just enough to assist removal of the mould. Remove the mould.
• Carefully transfer, still on the upturned cannister and tray to spray booth with turntable.
• When at 35°C, transfer colour mixture to a Wagner spray gun chamber and working from the sides to the top to ensure the top does not end up oversprayed, lightly spray the entremet with concrete chocolate to achieve a concrete effect.

Final Assembly

• Transfer the sprayed entremet back to the bench and onto marble serving board.
• Place the sprayed chocolate puppy on the entremet and using the tip of a small paring knife, mark subtle connection points for all 4 legs.
• Remove the chocolate puppy to the pizza tray. Spin the tip of the small paring knife into the marked connection points to carefully dig out small circular holes.
• Pipe melted white chocolate into the holes and securely attach the chocolate puppy to the entremet.