Chocolate Florentine wafer and honey semifreddo “tramezzino”

AT A GLANCE

  • Serves 12 people

  • 140 gm leatherwood honey
  • 600 ml pouring cream
  • 50 gm dark chocolate (60% cocoa solids), coarsely grated
  • 50 gm roasted hazelnuts, coarsely chopped
  •  
  • Chocolate Florentine wafers
  • 175 gm blanched almonds
  • 250 gm caster sugar
  • 125 gm liquid glucose (see note)
  • 200 gm dark chocolate (60% cocoa solids), melted
  •  
  • Chocolate sauce
  • 125 ml (½ cup) pouring cream
  • 70 gm caster sugar
  • 250 gm dark chocolate (60% cocoa solids), coarsely chopped
01   Stir honey and 50ml cream in a small saucepan over low heat until just combined (1 minute), then remove from heat and cool to room temperature. Whisk remaining cream in an electric mixer until soft peaks form (6-7 minutes), fold through honey mixture, then fold through chocolate and hazelnuts. Spoon into a plastic wrap-lined 9cm x 25cm (7cm deep) terrine mould, smooth top and freeze overnight.
02   Meanwhile for chocolate Florentine wafers, preheat oven to 180C. Roast almonds on a baking tray until golden (4-5 minutes), coarsely chop and set aside. Stir sugar, glucose and 60ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, brush down sides of pan with a clean wet pastry brush, then cook until dark caramel (5-6 minutes). Stir in chopped almonds and spoon onto a lightly oiled tray. Stand until cool and hard, break into coarse pieces and process in a food processor until very finely ground. Scatter thin, even layers of nut mixture in 7cm x 9cm rectangles on a lightly greased baking paper-lined baking trays or on non-stick baking mats. Bake in batches until melting (3-5 minutes), cool completely, then carefully transfer to a wire rack with a palette knife. Brush each biscuit with a thin layer of melted chocolate, refrigerate until set and until required.
03   Meanwhile for chocolate sauce, bring cream, sugar and 150ml water to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate and stand until melted, stir until smooth and combined, then cool to room temperature.
04   To serve, dip terrine mould in hot water, invert semifreddo onto a chilled board, thickly slice with a hot knife and sandwich each slice with two chocolate Florentine wafers, chocolate facing outward. Spread a little chocolate sauce on serving plates, place a tramezzino on top of each, serve immediately.
Note Liquid glucose is available from health-food shops and the baking section at select supermarkets.

Recipe:

NICKY RIEMER, MELBOURNE WINE ROOM

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

SWEET BUT SPICY FORTIFIED WINE SUCH AS MARSALA. , suggested by MAX ALLEN

View Full Site