Ze Fork’s wicked chocolate desserts
Justine Tyerman experienced the best dessert she’s ever tasted at Ze Fork, a delightful restaurant in Vevey, Montreux on the shores of Lake Geneva, Switzerland, one of the most beautiful locations in the world. She persuaded the charming and highly-amusing restaurateur Jean Bodivit to share his recipes . . .
Cooks beware — these recipes came from a chef who caters for large numbers. They’ve been translated and divided by 10 by my Swiss French friend Aurélia. The recipes are bit slim on precise instructions. For experts only!
Chocolate lava cake
7 medium eggs
10ml of cream
90ml of milk
Melt chocolate and butter together.
Mix the eggs with the sugar.
Heat the milk and cream.
Add the chocolate and butter to the egg-sugar mixture, and then the heated milk and cream.
Then gently add the flour.
Bake in the oven at 200°C for about 10-15 minutes.
200g white chocolate
70g coconut pulp
40g grated coconut
Melt white chocolate in a water bath (bain-marie).
Add the coconut pulp, then the grated coconut and put the mixture into moulds.
Rum ice cream
600ml litres milk
7 egg yolks
300ml cream (35 percent fat)
50ml rum (i.e. a shot of rum)
Prepare a custard and add the cream and rum at the end of cooking.
Coconut marbles or rocher (balls)
150g coconut pulp
150g cream (35 percent fat)
1 medium egg white
500g grated coconut
2 leafs of gelatin (one leaf= 5ml)
50g white chocolate
50g cocoa butter
50g grated coconut
25g roasted crushed hazelnuts
Cocoa ‘tile’ (wafer)
90g cocoa nibs (small pieces of crushed cocoa beans — ‘grué’ in French)
Cook butter, sugar and glucose. Add the cocoa nibs. Spread thinly and bake in the oven for 10 minutes at 180°C.