Ingredients

• 100g/3½oz caster sugar
• 3 tbsp water
• 30g/1oz cocoa
• 1½ tbsp boiling water
• 3 tbsp clear honey
• 55g/2oz flour
• 55g/2oz butter
• melted
• 1 free-range egg white
• lightly whisked
• 110g/4oz caster sugar
• ½ tsp vanilla extract
• non-stick baking paper
• 15g/½oz flour
• 15g/½oz cornflour
• 55g/2oz caster sugar
• 1 free-range egg yolk
• 55g/2oz chocolate
• melted and cooled
• 3 egg whites
• whisked until they form peaks
• 30g/1oz macadamia nuts
• butter for greasing
• mint sprig
• to garnish

Directions

• Preheat oven to 200C/400F/Gas 6.
• Prepare a baking sheet by lining it with non-stick baking paper.
• For the spun sugar
• heat the sugar and water in a clean saucepan over a medium heat
• without stirring
• until the sugar dissolves.
• Increase the heat and boil rapidly until the dissolved sugar thickens and darkens in colour.
• Carefully dip an oiled fork into the hot liquid sugar and flick it over an oiled wooden spoon to create fine strands of sugar. (NB: Cover the surrounding surfaces with newspaper beforehand as the sugar may scatter).
• For the chocolate glaze
• place the cocoa and water into a bowl and combine to make a paste. Using a palette knife spread a thin layer onto a serving plate.
• Carve designs in the edge of the chocolate paste
• with a fork while still slightly soft
• then leave to set. Once set
• use a pastry brush to glaze with honey.
• Place the vanilla tuille ingredients into a bowl and mix together. Using a knife
• spread thin strips onto a piece of non-stick baking paper on the baking sheet
• place into the oven and bake for five to eight minutes
• until golden around edges. Remove immediately and carefully bend each tuille around a rolling pin to shape. Allow to cool.
• Grease the inside of two chefs' rings with butter and place on a greased baking sheet.
• For the fondant
• place the flour
• cornflour
• caster sugar
• egg yolk and chocolate into a food processor and blend until combined.
• Transfer the chocolate mixture into a bowl and gently fold in the egg whites and fill both greased chefs' rings.
• Arrange the macadamia nuts on top of each fondant
• transfer onto a baking sheet and place into the oven to cook for 8-10mins
• until golden and cooked on the outside but still runny in the centre.
• Carefully lift off the chefs' rings and cool slightly. Place onto the chocolate glazed plate.
• Arrange the bent vanilla tuille and spun sugar on top.
• To serve
• decorate with a mint sprig.