Chocolate pave, toffee cream, sour cream mousse, peanut crumble

Anvers Chocolate is created by an expat-Belgian in north coast Tasmania. Igor Van Gerwen is a world class artisan chocolatier who imports his own rare South American cacao to Tasmania, and combines it with the local, pure Tasmanian butter and cream from Ashgrove Dairy to produce a stunning product. The Bennett family’s Ashgrove Dairy produces rich, earthy milk exclusively from their own cows on their farm outside Deloraine, and it moves only a few miles down the Bass highway each day to the boutique chocolate factory; House of Anvers.
Chocolate pave, toffee cream, sour cream mousse, peanut crumble

Ingredients and Methods

2-3 hours
4 - 6
I am never quite sure how to finish this off; a glass of Tamar Ridge botrytis Riesling, or single malt. Your call. Enjoy.


Chocolate Ganache

  • 325g Dark Chocolate
  • 525g Heavy Cream
  • 2g Sea Salt Flakes

Chocolate Genoise

  • 3 Whole Eggs
  • 75g Caster Sugar
  • 55g Plain Flour
  • 25g Dutch Cocoa

Chocolate Glaze

  • 315g Thickened Cream
  • 60g Cocoa Powder
  • 100g Caster Sugar
  • 4 Gold Gelatine Leaves
  • 145ml Water

Toffee Cream

  • 315g Cream
  • 235g Milk
  • 100g Brown Sugar
  • 40g Unsalted Butter
  • 2g Sea Salt Flakes

Peanut Crumble

  • 20g Fuelletine
  • 50g Chocolate Grated
  • 20g Roasted Peanuts
  • 10g Dried Parmesan

Sour Cream Mousse

  • 200g Sour Cream
  • 75g Whipping Cream
  • 50g Caster Sugar
  • 2 Gold Gelatine Sheets
  • ½ A Lemon's Juice


Chocolate Ganache Method:

Place cream in a pot over medium heat and bring to the simmer.

Pour in chocolate and salt, mix until fluid and well blended. Set aside.

Chocolate Genoise Method:

In a mixer place cream and eggs beat until light and fluffy.

Meanwhile, sift the cocoa and flour, add to the mixer and beat until a soft batter has formed.

Spread thinly on a tray and bake for 6 minutes at 160, or until cooked. It should look like sponge cake.

Tip: the tray should be bigger in area than the bottom of your cake dish.

To Assemble:

Line a cake dish with parchment paper and cut a piece of genoise sponge to the same size, this will become the base of the pave.

Next pour in chocolate mix and shake a little until level and smooth. Place in fridge until set around 35-40 minutes.

Once set pour over chocolate glaze and sprinkle with sea salt and return to fridge for a further 30 minutes.

Chocolate Glaze Method:

To one side: place gelatine in cold water to soften.

Meanwhile, In a pot add the water, sugar and cocoa and bring to a simmer. While simmering whisk in cream and the softened gelatine.

Strain the mix. The glaze is ready to pour over the ganache.

Toffee Cream Method:

Place all ingredients in a pot over a medium heat and reduce by 2/3 rds. Strain and reserve until required.

Peanut Crumble Method:

Place all ingredients apart from the chocolate in a mortar and pestle and grind to a crumb consistency add grated chocolate and mix well. Set aside until required.

Sour Cream Mousse Method:

In a bowl whip cream to soft peak and set aside.

In a mixer place the sour cream, sugar and lemon juice and beat together.

Meanwhile soften the gelatine in water then dissolve in 50gms of hot water, slowly add to the sour cream mix.

Place in a container in the fridge until set.

Assembly of Dish:

Cut a piece of pave and place on the plate.

Pipe out toffee cream in a line opposite the pave.

Then spoon on sour cream mousse, sprinkle with the peanut crumble.

Garnish with shiso leaves.

Chef David Hall

David Hall is Pure South Dining's newest addition as head chef of this iconic Southgate restaurant. The talented young chef joins a world-class team in the Pure South Dining kitchen and will continue to create menus that are true to the restaurant’s ethos of “Provenance, Sustainable, Ethical”. “David’s career mirrors our own authentic story and he fits the definition of a great modern chef,” said Philip Kennedy. (more)

here to view all of Chef David Hall's recipes.

David Hall

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