• Preheat oven to 170°C fan-forced.
• Preheat oven to 160°C fan-forced.
• Prechill blast freezer to -40°C

Prepare Moulds

• To Prepare Moulds, melt the cocoa butter by placing it in a small saucepan over low heat until half melted, then transfer to a jug and stir with a spatula until all the cocoa butter is liquid. Cool to 31°C before spraying.
• Fill a warmed IAWATA spray gun chamber with tempered cocoa butter, then spray the Caviar Spoon mould. Set aside to set at room temperature. Return spray gun to warmer.
• Spray the insides of the spoon moulds unevenly with white and gold lustre powder to create a marbled effect.

Chocolate Cake

• For the Chocolate Cake, place the brown sugar, milk and butter in a medium saucepan. Sieve the cocoa powder and bicarb soda over the mixture. Place over medium heat and bring to a simmer, stirring with a spatula.
• Sieve together the flour and baking powder into a small bowl.
• Once simmering, transfer the cocoa mixture to a large bowl and allow to cool slightly.
• Fold through the flour and baking powder then gently stir through the eggs.
• Pour the mixture into a square flexipat on a room temperature oven rack and bake at 170°C for approximately 8 - 9 minutes.
• Transfer the flexipat to a wire rack to cool slightly, then place in the blast freezer to freeze.

Caviar Tin

• For the Caviar Tin base and lid, temper the chocolate by placing it in a microwave safe bowl and place in the microwave in 30 second increments until it is half liquid and half solid chocolate.
• Stir vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring. Working temperature for the tempered chocolate is 31-32°
• Create 2 full sets of moulds.
• Pour tempered chocolate into the two sets of caviar tin moulds. Tap out the air bubbles by tapping the mould on the bench from side to side. Turn the mould upside down over a piece of baking paper and tap the side of the mould with the handle of a metal scraper. This will dislodge the excess chocolate to leave you with a shell.
• Scrape the mould while it is upside down to remove any excess chocolate ensuring the top edge of the mould is scraped clean. Then leave to set upside down at room temperature.
• Once set, place in the fridge for 15 minutes before unmoulding.
• Repeat the process to create 2 bases and 2 lids.

Caramelised Almonds

• For the Caramelised Almonds, combine the sugar and water in a saucepan, place over high heat and bring to the boil, stirring until mixture starts to boil.
• Combine almonds and sugar syrup in a bowl. Using a slotted spoon, transfer the coated almonds onto a silicon mat lined tray, spreading out into an even layer. Discard any excess syrup.
• Place in the oven at 160°C and bake for approximately 20 minutes until golden, turning the almonds occasionally.
• Once golden, transfer the almonds to the blast freezer until chilled.

Melba Toast

• For the Melba Toast, temper the white chocolate by placing it in a microwave safe bowl and place in the microwave in 30 second increments until it is half liquid and half solid chocolate.
• Stir vigorously until all the chocolate melts. If you have some resistant chocolate, you can use a heat gun to briefly and gently warm the chocolate while stirring. Working temperature for the chocolate is 29-30°
• Create 2 full sets of moulds.
• Pour the tempered white chocolate into the Melba Toast mould. Dislodge the air bubbles by tapping the mould on the bench from side to side. Turn the mould upside down over a piece of baking paper and tap the side of the mould with the handle of a metal scraper. This will dislodge the excess chocolate to leave you with a shell. Once the chocolate drips have slowed, scrape the mould while it is upside down leaving a clean edge around each mould. Leave to set upside down at room temperature.

Caviar Spoon

• For the Caviar Spoon, place the Spoon Mould on a small tray. Stir the sifted titanium dioxide powder through the tempered white chocolate. Fill the sprayed moulds with approximately 9g of the tempered white chocolate. Tap to dislodge any air bubbles.
• Transfer to the fridge for 15 minutes to set.

Chocolate Cake (Contd.)

• Once frozen, transfer to the bench. The thickness of the cake should be 6-7mm, trim carefully if required, ensuring an even layer. Cut out a 75mm disc. Set aside.

Caramelised Almonds (Contd.)

• Once chilled, using a mini chop blender attachment, roughly blitz 30g caramelised almonds and sieve to remove any loose powder. Combine with salt.
• Once the Melba Toast mould chocolate is set, sprinkle the caramelised almonds between the cavities, filling each mould. Re-heat the white chocolate to 29°C while stirring with a heat gun. If it is too hot, add additional chocolate and stir through until melted. Pour the white chocolate over the almonds to seal each mould, avoid adding too much chocolate as it will create a lip. Place in the fridge for 15 minutes.

Caviar Tin (Contd.)

• Prepare an upside down baking tray with silicon mat.
• After 15 minutes, remove and carefully unmould the chocolate.
• Warm a small oven tray in the oven for 30 seconds, then place upside down on bench. Neaten the edges of the caviar tin by gently pressing the edges of the upside down tin onto the warm tray. Repeat for lid if required.
• Place 1 base and 1 lid onto tray with a silicon baking mat open-side down.
• Combine the gold metallic powder and food grade alcohol in a small jug.
• Remove clean IWATA spraygun from warmer, pour metallic mix into the canister of spray gun and spray top and sides of the bases and lids until you have an even coat. 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.

Melba Toast (Contd.)

• Melt the cocoa butter by placing it in a small saucepan over low heat until half melted, then transfer to a bowl and stir vigourously until all the cocoa butter is liquid.
• Combine the melted cocoa butter, milk and dark chocolate, and yellow colour powder in a bowl and mix with a spatula until incorporated.
• Gently unmould the melba toasts, cleaning up the edges with a small warmed knife as you go. You will require 5 toasts for plating.
• Carefully loosen the Caviar Spoons and remove from the moulds. Set aside.
• Using the same airbrush used to prepare the moulds with cocoa butter, fill the airbrush chamber with the cocoa butter mixture and gently spray the crust sides of the melba toast. Set aside on the bench until required.
• Return the spray gun to the warmer.

Coffee Pearls

• To prepare for the Coffee Pearls, pour 1L grapeseed oil into a 1/6 gastronorm pan and place in the blast freezer for approximately 10-15 minutes until the oil is well chilled, but not thick and cloudy.

Chocolate Mousse

• For the Chocolate Mousse, place cream (A) into a saucepan, place over medium heat and bring to the boil. Once boiled, add the coffee beans and set aside to infuse for 10 minutes with the lid on.
• Meanwhile, combine milk chocolate and dark chocolate in a bowl and set aside.
• Once cream is infused, strain and discard the coffee beans. Bring the coffee infused cream back to the boil then pour over the combined chocolate, whisking until the chocolate is melted and the mixture is combined.
• In the bowl of a stand mixer, semi-whip the cream (B) until it has some body but will still collapse on the whisk or spoon.
• Allow the chocolate mixture to cool to 28-30°C then fold through the semi-whipped cream.
• Transfer mousse to a piping bag fitted with an 7mm round piping nozzle and set aside at room temperature until required.

Soaking Syrup

• For the Soaking Syrup, combine the water and sugar in a saucepan, place over high heat and bring to the boil.
• Once the sugar has completely dissolved, add the cocoa powder and whisk to combine.
• Transfer the syrup to a bowl and allow to cool slightly.
• Once cooled, add the coffee and marsala and stir to combine. Set aside and allow to cool to room temperature.

Coffee Pearls (Contd.)

• Remove grapeseed oil from freezer.
• Lightly spray the inside of a large syringe with canola oil.
• Combine coffee and water in a saucepan, place over high heat and bring to the boil.
• Add the sugar and agar agar to the coffee mixture, whisk to combine then bring back to the boil. Remove from the heat and let stand for 5 minutes.
• Whilst still hot, draw the coffee mixture into the syringe and pipe caviar sized droplets into the chilled grapeseed oil. Use 1 drop per pearl of caviar. You will require at least 40g of pearls (approximately two full syringes).
• Strain the coffee pearls from the oil with a small flat sieve and gently rinse in cold water, reserve in a small bowl until required.
• In a small bowl, stir to loosen the mirror glaze and combine with 40g of washed coffee pearls.
• Place the prepared coffee pearls in the fridge until required.

Mascarpone Cream

• For the Mascarpone Cream, combine the mascarpone and sugar in a bowl using a spatula. Add the vanilla bean paste and mix to combine.
• Mix a small amount of cream into the mascarpone mixture then pour in the remaining cream in thirds and mix to combine.
• Add the marsala and mix until incorporated, then whisk the mixture by hand to remove any lumps.
• Transfer to a piping bag fitted with an 8mm round piping nozzle.

To Assemble

• To assemble the Caviar Tin, using a large offset palette knife carefully place the caviar tin base onto the serving plate.
• Place the chocolate cake disc in the Soaking Syrup briefly then place in the base of the caviar tin. Pour over a little additional syrup to ensure the disc has been fully soaked. The cake should be ⅓ the depth of the tin base, 6-7mm thick.
• Keeping in mind that the finished contents of the tin should not be higher than the side of the tin, pipe a thin layer of mascarpone cream on top to cover the chocolate cake disc and carefully fill the gap between the cake and the tin edge.
• Flatten with a small offset palette knife.
• Pipe a thin layer of chocolate mousse over the mascarpone cream, flatten layer with palette knife then press and flatten a single layer of chocolate crisp pearls into the mousse.
• Top with prepared coffee pearls, flattening with palette knife so that the contents is flush with the rim of the tin.
• Offset the chocolate lid on the side of the dish.
• Serve with a basket of 5 of the melba toast and the caviar spoon on the side.