Dark Chocolate Crémeux with Espresso Oat Crumble, Mandarin Gel and Almond Brittle

01

Ingredients

• 225 g certified vegan 70% dark chocolate, finely chopped
• 250 mL oat whipping cream
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 250 mL strained mandarin juice
• 2 tablespoons organic cane sugar
• 3/4 teaspoon agar powder
• 1/2 cup rolled oats
• 1/3 cup all-purpose flour
• 2 tablespoons organic brown sugar
• 1 teaspoon instant espresso powder
• 1/8 teaspoon fine sea salt
• 3 tablespoons cold vegan butter, diced
• 1/3 cup organic cane sugar
• 2 tablespoons water
• 1/3 cup sliced almonds
• 2 mandarins, peeled and separated into neat segments
• 2 tablespoons cocoa nibs
• 12 small mint leaves

02

Prepare the dish

1. Place the chopped chocolate in a heatproof bowl. Heat the oat whipping cream in a small saucepan until steaming and just beginning to bubble at the edge; do not let it boil hard.
2. Pour the hot cream over the chocolate and leave it undisturbed for 2 minutes. Stir slowly from the centre until smooth and glossy, then stir in the maple syrup, vanilla and 1/4 teaspoon salt. Press reusable wrap directly onto the surface and refrigerate for at least 4 hours, or overnight, until scoopable.
3. For the mandarin gel, whisk the mandarin juice, 2 tablespoons cane sugar and agar powder in a small saucepan. Bring to a full boil, whisking, and boil for 90 seconds to activate the agar. Pour into a shallow container and chill for 45 minutes, until firm.
4. Transfer the set mandarin mixture to a small blender and process until completely smooth. If needed, add 1 teaspoon cold water to loosen it to a pipeable gel. Refrigerate in a squeeze bottle or covered container.
5. Heat the oven to 175°C (350°F). Combine the oats, flour, brown sugar, espresso powder and 1/8 teaspoon salt. Rub in the cold vegan butter until irregular crumbs form. Spread on a parchment-lined tray and bake for 12 to 15 minutes, stirring once, until crisp. Cool completely.
6. For the brittle, line a small tray with parchment. Heat 1/3 cup cane sugar and 2 tablespoons water in a light-coloured saucepan over medium heat without stirring until the syrup turns deep amber, 6 to 8 minutes. Swirl in the almonds, immediately pour onto the parchment and spread thinly with an oiled spatula. Cool completely, then break into six tall shards. Use caution because hot caramel can cause burns.
7. Keep the crémeux, gel and mandarin segments cold until plating. Set out the cooled crumble, brittle, cocoa nibs and mint just before serving.