• Preheat combi oven to 200C, fan level 1.
• Preheat underbench oven to 170°C fan-forced.
• Preheat sous vide to 65°C.
• Prechill blast freezer to -40°C.
• Set freezer to -15°C.

Artichoke Milk

• Line a medium baking tray with baking paper.
• For the Artichoke Milk, slice the Jerusalem artichokes, place on lined tray, season with salt, then transfer to combi oven and roast for approximately 25 minutes at 200°C, fan 1, until golden brown and crisp at the edges and cooked through.

Coffee Infusion

• For the Coffee Infusion, place milk and cream in a small saucepan over high heat until simmering.
• Remove from heat, add coffee and allow to cool for 5 minutes.
• Strain coffee infusion through a muslin lined conical strainer into a small jug and discard coffee remains.

Coffee Cremeux

• In a small bowl, mix together the sugar and glucose powder.
• Then, in a large vacuum seal bag, place coffee infusion, glucose powder & sugar mixture, egg yolks, Kalingo chocolate and coffee extract.
• Vacuum seal the bag on setting 1, turning off the vacuum when the liquid starts rising towards the opening.
• Then transfer the coffee cremeux mixture to a sous vide. Sous vide at 65°C for 45 minutes, securing to the rack with a bullnose clip.

Artichoke Milk (Contd.)

• When cooked, transfer the roasted artichokes to a large vac seal bag, add the milk and vac seal the bag on setting 1, turning off the vacuum when the liquid starts rising towards the opening.
• Place in the sous vide at 65°C for 45 minutes, securing to the rack with a bullnose clip.

Hazelnut Parfait

• Line a shallow ½ gastronorm tray with baking paper.
• For the Hazelnut Parfait, place sugar and water in a very small saucepan and heat to 118°C.
• In the bowl of a stand mixer fitted with a whisk attachment, whip egg yolks until double in volume, then on a low speed, add the sugar syrup slowly down the side of the bowl to make a pâte à bombe.
• In a separate bowl of a stand mixer fitted with a whisk attachment, very briefly whip cream, hazelnut paste and salt to soft peaks (this will occur very quickly), then fold into pâte à bombe mixture.
• Transfer 450g of the mix into the lined tray, tap on bench and smooth over with a large offset palette knife to get an even spread. Transfer to blast freezer for 10 minutes and then set aside in the freezer until required.

Plain Tuile

• Reduce combi oven temperature to 170°C, fan 1.
• For the Plain Tuile, melt the butter in a glass bowl in the microwave.
• Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, sift in icing sugar, cake flour, and salt. Whisk to combine.
• Gradually add egg whites and whisk to combine.
• Then gradually add melted butter and whisk until combined.
• Cover the surface with plastic wrap and place in the blast freezer for 5 minutes to chill, then transfer to the fridge to rest until required.

Cocoa Tuile

• For the Cocoa Tuile, melt the butter in a glass bowl in the microwave.
• Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, sift in icing sugar, cake flour, cocoa powder and salt. Whisk to combine.
• Gradually add egg whites and whisk to combine.
• Then gradually add melted butter and whisk until combined.
• Cover the surface with plastic wrap and place in the blast freezer for 5 minutes to chill, then transfer to the fridge to rest until required.

Coffee Oil

• For the Coffee Oil, place the grapeseed oil and ground coffee in a small 18 x 23cm vac seal bag and vac seal on on setting 1, turning off the vacuum when the liquid starts rising towards the opening..
• Place sealed bag of coffee oil in a sous vide and sous vide at 65°C for 30 minutes.
• Strain coffee oil through a muslin lined conical strainer into a squeeze bottle and set aside at room temperature.

Tuile (Contd.)

• Line an upside down cast iron baking tray with a silicon mat. Place 3 tuile templates side by side on surface.
• Tuile mixtures should be firm and not runny, place in blast freezer for 2 minutes to firm up if required.
• Use a palette knife to fill half the tuile templates with each tuile batter (9 of each), scraping across to flatten and neaten the edges. You will require a minimum of 5 cocoa tuile and 5 plain tuile for plating.
• Remove tuile templates.
• Bake at 170°C, fan 1, for approximately 8 minutes, until the plain tuile are just starting to turn golden.
• Allow to cool completely, then use a small offset palette knife to lift into a container with a lid and set aside at room temperature.

Artichoke Gelato

• Prepare an icebath in a large glass bowl.
• Using a fine chinois over a large jug, strain out the artichoke solids from the artichoke milk, pressing to get all of the milk. If required, add some milk to top up to 750g.
• For the Artichoke Gelato, place artichoke milk and cream in a medium saucepan over medium heat and heat to 40°C.
• In a small bowl, whisk together sugar, milk powder, glucose powder, dextrose, Stab 2000 and salt. Add to 40°C artichoke milk and cream mixture, stir occasionally and bring to the boil and allow to thicken slightly.
• Place the saucepan into the icebath to chill briefly, then transfer the mixture into a large baking tray.
• Transfer tray to blast freezer for 12 minutes, then transfer to the fridge to chill to 4°C.

Coffee Cremeux (Contd.)

• Pass the coffee cremeux mixture through a sieve into a medium bowl. Allow to cool to approximately 32°C.
• In the bowl of a stand mixer fitted with a whisk attachment, whip cream to soft peaks.
• Fold cream into cooled coffee cremeux mixture, then transfer to a piping
• Set aside in the fridge until required.

Chocolate Sponge

• Line a deep ½ gastronorm tray with baking paper.
• For the Chocolate Sponge, in the bowl of a stand mixer fitted with a whisk attachment, on medium speed, whip egg whites until starting to foam. Then slowly add sugar (A) and whisk on high speed until stiff peaks form to make a meringue.
• Meanwhile, whisk together egg yolk, sugar (B) and salt in large bowl to combine. Then whisk in corn oil and water.
• Gradually sieve in flour, cocoa powder, baking powder, baking soda, whisk well to combine.
• Gradually fold meringue into chocolate mixture.
• Transfer to the lined tray then place in combi oven and bake at 170°C, fan 1 for approximately 15 minutes, until cake is cooked and springs back to the touch.
• Allow chocolate sponge to cool in tin on a wire rack to room temperature.

Cacao Nib Nougatine

• Reduce combi oven temperature to 160°C, Fan 1.
• Prepare two 40cm sheets of baking paper. Have 4 stainless steel butter knives ready to use as weights, and a 5.5cm round metal cutter ready.
• For the Cacao Nib Nougatine, in a small saucepan over medium heat, warm the butter, cream, and glucose syrup until butter is melted.
• Combine sugar, cocoa powder, pectin nappage and salt separately in a bowl, then gradually add to the saucepan of warm cream mixture.
• Continue to heat the mixture for approximately 1 minute, just until bubbles begin on the surface, then remove from heat. Stir through the cacao nibs.
• Allow to cool slightly, then pour the mixture onto a sheet of baking paper. Cover with other sheet and using a rolling pin and your fingers to spread the mix out and roll as thin as possible.
• Transfer to an upturned cast iron tray and blast freeze for approximately 5 minutes to set.
• Remove the top sheet of baking paper, add 2 stainless steel knives as weights to weigh down the corners of the baking sheet, then bake at 160°C, fan 1, for 10 minutes.
• Set a timer ready to count up. Remove cacao nib nougatine from oven and press start on timer, transfer to tray to bench. Allow to just set for 60 seconds only, then quickly, using a 5.5cm ring cutter firmly imprint at least 5 rounds.
• Then at 2 minutes, retrace each circular imprint with the ring cutter, pressing firmly to cut through.
• Allow to cool for another minute or so, then using a small offset palette knife, lift and remove each round and set aside in a container with a lid at room temperature.
• Reserve 5.5cm ring cutter for next use.

Hazelnuts

• Halve each hazelnut and set onto a small baking tray.
• Roast in the underbench oven to refresh at 170°C for 4 minutes.
• Remove hazelnuts from oven, allow to cool and set aside at room temperature in a small container with a lid.

Hazelnut Parfait (Contd.)

• Cut at least 5 circles of frozen hazelnut parfait with a 4cm ring cutter, set on a lined tray and transfer to the freezer.
• Reserve 4cm cutter for next use.

Chocolate Sponge (Contd.)

• Remove chocolate sponge from tray, then use a 4cm ring cutter to cut out at least 5 round pieces. Finished height should be 1cm, trim if necessary.
• Set aside in a container with a lid at room temperature.

Chocolate Disc

• Set a cool marble board on the coolest section of the bench, place a 195mm x 295mm piece of acetate on top and have the second sheet nearby.
• Set aside two medium baking trays.
• On a chopping board, finely chop 20g of the chocolate and set aside.
• In a microwave-safe bowl, melt 50g of the chocolate to 50-55°C in 15-30 second increments.
• Add the remaining 20g chopped chocolate and mix until the temperature cools to 28-29°C.
• Heat back up to 31-32°C. Do not exceed 32°C, or you will have to start the process again.
• Pour all of the tempered chocolate onto the 195mm x 295mm piece of acetate and evenly disperse using a chocolate spreader. Allow 30% spillage outside the acetate - this will indicate the correct thickness. The sheet should weigh 50g.
• Allow to semi-set before using a 5.5cm ring cutter to cut at least 5 discs. Do not remove.
• Cover semi-set chocolate with the other sheet of acetate and place it on a medium baking tray to set in the fridge. Place the second baking tray on top to prevent curling.

Artichoke Gelato (Contd.)

• Once chilled artichoke gelato mixture has chilled to 4°C, transfer to the bowl of a stand mixer and blend briefly with a stick blender to create a stronger emulsification.
• Prepare a jug of liquid nitrogen.
• Transfer artichoke cream mixture to the stand mixer fitted with a paddle attachment and blend on low speed. Carefully, down the inner side of the bowl so that it does not splash, pour a little liquid nitrogen in at a time until the mixture becomes a smooth softserve icecream consistency and reaches approximately -13°C.
• Prepare 3 gelato box lids. Decant the artichoke gelato into the lid of the gelato box, pressing it down firmly into a single layer. Smooth the top off with a large offset palette knife. Repeat with the remaining two lids.
• Transfer to blast freezer.

Chocolate Disc

• Unmould the chocolate discs when fully set and set aside in a container with a lid at room temperature. 5 are required for plate up.

Assembling the Marguerite Opera

• Set out 5 serving plates. Line two baking trays with baking paper.
• Move quickly so that the gelato does not melt. Remove gelato lid from the freezer and place vertically on the bench. To make a spiral from the artichoke gelato, use the tip of a small ice cream scoop, and hold the handle upright and towards you slightly. Starting just below the top and drawing towards yourself, go deeply at first and then gradually reduce the depth. Gently draw along the surface of the gelato stopping about 2/3 of the way before the end.
• Set the spiral on the prepared tray. Repeat to get 5 at least 5 small spirals.
• Transfer tray to blast freezer until required.
• Add 2 drops of coffee oil and a dash of 21yo balsamic vinegar to each of 5 chocolate sponge rounds.
• Pipe a dot of coffee cremeux in the centre of each serving plate. Top each dot with a cocoa tuile.
• On another lined tray, arrange 5 chocolate disc. In the centre of the chocolate disc pipe 1 hazelnut sized dot of coffee crémeux. Then pipe 5 dots equally spaced around the central dot of coffee crémeux. Repeat with other 4 chocolate discs.
• Add 5 hazelnut halves in between each of the outer dots of coffee crémeux. Repeat with the other 4 chocolate discs.
• Place 5 plain tuile on the tray, then top each with a coffee balsamic infused chocolate sponge round.
• Stack the chocolate disc with coffee crémeux and hazelnuts on top of each sponge round and then add a cacao nib nougatine to top each stack. Ensure the stack is level and straight.
• Working quickly, remove hazelnut parfait rounds from the blast freezer and set one on top of each cocoa tuile on the 5 serving plates.
• Using an offset palette knife, carefully transfer each stack and place on top of the hazelnut parfait rounds ensuring each stack is level and straight.
• To finish, remove artichoke gelato spirals from blast freezer and carefully place on top of each cacao nib nougatine at the top of the stack.