GUIDE | KWAZULU-NATAL

RECIPE
ORANGE CHOCOLATES
100ml orange juice (saving the rind)
150ml cream
300g white chocolate (35% cocoa
butter), chopped
15ml Grand Marnier cognac liqueur
300g dark chocolate (70%
couverture)

REMOS ORIGINALE
Eat in or takeaway, theres nothing as
soothing as fresh pasta. The team at
Remos Originale in Mount Edgecombe
hand make linguine, fusilli and spaghetti
every day. If your children are irritating
you, send them off on a kids pastamaking class. At least that way they will
be irritating and useful (rather than just
irritating) when you get them back.
Shop 21, Flanders Mall, 14 Flanders
Drive, Mount Edgecombe,
031 539 5955, remos.co.za.

PASTRY CHEF
BONGEKO ZUMA
Chocolate is always the answer to
seasonal stress. Chef Bongeko Zuma

64

Eat_47.indd 64

DECEMBER 2015

is KZNs chocolate queen. Her sweettoothed treats at Hartford House hotel

have broken many diets and brought
about many smiles. For as long as I can
remember, Ive had Hartford House in
my life, she says. My mother, Ernestina
Ndlovu, worked first as a cleaner in the
offices at Hartford, and then baking
breads and scones from the time I was
about five years old, so the space feels
like home. I have worked all over the
kitchen but pastry is what I really love.
She is currently working with chef
Amore Botha to prepare a range
of pastries and petit fours for the
hotels newly opened tea garden and
conservatory-based delicatessen. She has
kindly shared the recipe for her signature

orange-ganache-filled chocolates (see

above), which require patience (and a
sugar thermometer) but are absolutely
worth the epicurean effort.
Hartford House, Mooi River,
033 263 2713, hartford.co.za.

text: anna trapido; pictures: supplied

Eat KwaZulu-Natal

Filling:
Heat the orange juice with the rind.
Add the cream and bring to boil.
Pour this hot liquid over the chopped
white chocolate. Add the Grand
Marnier and mix well until all of the
chocolate is dissolved.
Leave to cool before using as filling
or it will melt the chocolate shell.
Outer shell:
Temper the dark chocolate by
melting it over a double boiler until it
reaches 58C. Take it off the heat and
keep on stirring until the chocolate
comes down to a temperature of
29C. Return over the double boiler
to warm up to 31C.
Fill the moulds with the tempered
dark chocolate and leave to stand for
five minutes.
Turn the mould out onto a cooling
rack and let the excess chocolate
run out. Leave the chocolate-lined
moulds upside down to set.
Final touches:
Once the shell is set, fill with white
chocolate ganache, leaving enough
space to enclose the shell with the
remaining tempered chocolate.
Place in the fridge for five minutes,
no more, to pop out the truffles
without struggle.

kulula.com

2015/11/18 2:07 PM