{"id":882698,"date":"2025-07-02T11:37:06","date_gmt":"2025-07-02T10:37:06","guid":{"rendered":"https:\/\/www.trafalgar.com\/real-word\/?p=882698"},"modified":"2025-07-25T11:34:18","modified_gmt":"2025-07-25T10:34:18","slug":"masterchef-chocolate-recipes","status":"publish","type":"post","link":"https:\/\/www.trafalgar.com\/real-word\/masterchef-chocolate-recipes\/","title":{"rendered":"Treat your sweet tooth, MasterChef-style, with these 3 chocolate recipes"},"content":{"rendered":"\n<p>In celebration of World Chocolate Day on 7 July, we\u2019re sharing three decadent chocolate recipes from the latest season of <a href=\"https:\/\/10.com.au\/masterchef\">MasterChef Australia<\/a>.<\/p>\n\n\n\n<p>Currently airing on Australia&#8217;s Network 10, the new season has a twist: the contestants are fan-favourites from past seasons who are \u2018Back to Win\u2019. That means more skill, more technique, and heated competition \u2013 especially with these bold, boundary-pushing desserts.&nbsp;<\/p>\n\n\n\n<p>Ready for a chocolate challenge? From using native wattleseed to Oloroso-soaked prunes, we\u2019re sharing three standout chocolate recipes and dishes that wowed the judges and show the diversity of chocolate in the&nbsp; MasterChef Australia kitchen.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div id=\"table-of-contents-container\"><\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-1-native-australian-s-mores-by-darrsh-clarke\">1. Native Australian S&#8217;mores by Darrsh Clarke<\/h2>\n\n\n\n<p><em>As seen in Episode 3 of MasterChef Australia: Back To Win 2025<\/em><\/p>\n\n\n\n<p>MasterChef Australia contestant Darrsh Clarke brought a native twist to a campfire classic with his Native Australian S&#8217;mores recipe. The &#8216;dessert king&#8217; used wattleseed and leatherwood honey, along with activated charcoal, to create a dish that\u2019s both creative and inventive yet homely and classic.<\/p>\n\n\n\n<p>While it didn\u2019t win Darrsh the immunity pin, he was shortlisted in the top five dishes of the night.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/\/2025\/06\/MC17_Ep03_Native-Australian-Smore-1024x576.jpg\" alt=\"\" class=\"wp-image-882699\" srcset=\"https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep03_Native-Australian-Smore-1024x576.jpg 1024w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep03_Native-Australian-Smore-330x186.jpg 330w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep03_Native-Australian-Smore-1536x864.jpg 1536w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep03_Native-Australian-Smore.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Serves 2<\/strong><\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-ingredients\">Ingredients<\/h4>\n\n\n\n<p><strong><em>Leatherwood and Wattleseed Wafer<\/em><\/strong><br>80g egg white<br>50g caster sugar<br>2 tbsp leatherwood honey<br>80g butter, melted<br>50g plain flour<br>2 tsp ground wattleseed&nbsp;<\/p>\n\n\n\n<p><strong><em>Cinnamon &amp; Honey Cr\u00e8me Patissiere<\/em><\/strong><br>240ml milk<br>1 tsp ground cinnamon<br>1 tbsp leatherwood honey<br>2 egg yolks<br>20g corn flour<br>20g sugar<br>50g butter, cubed<\/p>\n\n\n\n<p><strong><em>Swiss Meringue<\/em><\/strong><br>2 egg whites<br>\u00bd cup sugar<\/p>\n\n\n\n<p><strong><em>Cinnamon and Charcoal Soil<\/em><\/strong><br>200g sugar<br>90ml water<br>100g dark chocolate callets, 54%<br>1 tbsp activated charcoal<br>1 tsp ground cinnamon<\/p>\n\n\n\n<p><strong><em>Chocolate Sauce<\/em><\/strong><br>30g cocoa powder<br>50g sugar<br>100ml water<br>pinch of salt<br>micro herbs, to garnish<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-method\">Method<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pre-heat oven to 180\u00b0C, fan forced. Line two 40cm x 25cm (or larger) baking trays with silicon mats or baking paper<\/li>\n<\/ul>\n\n\n\n<p><strong>For the Leatherwood and Wattleseed Wafer:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Combine all ingredients in a food processor and mix for 5 seconds, or until smooth<\/li>\n\n\n\n<li>Using an offset spatula, divide batter onto the trays and spread to a 1mm thickness<\/li>\n\n\n\n<li>Transfer to oven and bake for 10 minutes, or until an even golden brown. Remove and let cool on a wire rack<\/li>\n\n\n\n<li>Once cool, carefully snap into six organic rectangle shapes, around 10cm x 6cm in size. Set aside for serving<\/li>\n<\/ul>\n\n\n\n<p><strong>For the Cinnamon and Honey Cr\u00e8me Patissiere:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Combine milk, ground cinnamon and honey together in a small saucepan over a medium heat<\/li>\n\n\n\n<li>In a separate bowl, whisk together egg yolks, corn flour and sugar until combined<\/li>\n\n\n\n<li>Once milk is hot, around 70\u00b0C, slowly add 1\/3 to the egg mix, while continuously whisking. While whisking, add the tempered egg mix back to the saucepan and return to a medium heat<\/li>\n\n\n\n<li>Continue whisking until the cr\u00e8me thickens and is no longer runny, around 2 minutes. Remove from heat and whisk in butter until melted<\/li>\n\n\n\n<li>Transfer to a baking tray and cover the cr\u00e8me completely with cling wrap. Transfer to fridge to cool for 20 minutes<\/li>\n\n\n\n<li>Once cool, transfer to a bowl and whisk until smooth. Transfer cr\u00e8me to a piping bag fitted with a round tip. Set aside for serving<\/li>\n<\/ul>\n\n\n\n<p><strong>To make the Swiss Meringue:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fill a medium saucepan with 2cm of water and bring to the boil. Once boiling, reduce to a simmer<\/li>\n\n\n\n<li>In a medium bowl that fits snugly over the saucepan to create a double boiler, whisk egg white and sugar together. Place on top of the saucepan, ensuring the bottom is not in contact with the water<\/li>\n\n\n\n<li>Continue whisking until the sugar is dissolved and the temperature reaches 80\u00b0C<\/li>\n\n\n\n<li>Transfer to a stand mixer fitted with the whisk attachment and whisk on high until the meringue reaches stiff peaks and the bowl reaches room temperature, around 5 minutes<\/li>\n\n\n\n<li>Transfer meringue to a piping bag fitted with a flat nozzle. Set aside for serving<\/li>\n<\/ul>\n\n\n\n<p><strong>For the Cinnamon and Charcoal Soil:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Add sugar and water to medium saucepan over high heat. Only swirl the pan occasionally to dissolve sugar<\/li>\n\n\n\n<li>Once sugar syrup reaches 130\u00b0C, quickly add the chocolate callets and whisk vigorously. The chocolate will melt and then form a soil within 10 seconds<\/li>\n\n\n\n<li>Immediately remove and leave to cool on a baking tray for 2 minutes<\/li>\n\n\n\n<li>Add charcoal and cinnamon, and combine only slightly, ensuring different areas of black and brown. Set aside for serving<\/li>\n<\/ul>\n\n\n\n<p><strong>To make the Chocolate Sauce:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Combine all ingredients together in a small saucepan over medium heat<\/li>\n\n\n\n<li>Mix until smooth and continue heating until sauce thickens, around 3 minutes<\/li>\n\n\n\n<li>Transfer to a sauce beaker and set aside for serving<\/li>\n<\/ul>\n\n\n\n<p><strong>To serve:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pipe a small amount of cinnamon cr\u00e8me patissiere onto centre of plate. Place one leatherwood and wattleseed wafer over cr\u00e8me, pressing gently to glue it in place<\/li>\n\n\n\n<li>Pipe a 3cm wide circle of cr\u00e8me onto the centre of wafer. Pipe ring of Swiss meringue around cr\u00e8me. Cover with a wafer<\/li>\n\n\n\n<li>Repeat to pipe another layer of cr\u00e8me and meringue. Cover with another wafer<\/li>\n\n\n\n<li>Pipe Swiss meringue onto top wafer in a ruffled line, the length of the wafer<\/li>\n\n\n\n<li>Using a blow torch, torch the top meringue all over<\/li>\n\n\n\n<li>Scatter cinnamon and charcoal soil around the S\u2019more. Add micro herbs and serve with chocolate sauce<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong><em>Trafalgar Tip:<\/em><\/strong> Want to savour native Australian flavours for yourself? Get a taste of the real thing on Trafalgar\u2019s <a href=\"https:\/\/www.trafalgar.com\/tours\/southern-capitals-city-meets-bush?optionId=496\">Southern Capitals &#8211; City to Bush <\/a>tour.<\/p>\n\n\n\n<p><\/p>\n\n\nTour not found.\n\n\n<div style=\"height:41px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-2-chocolate-and-cherries-by-rue-mupedzi\">2. Chocolate and Cherries by Rue Mupedzi<\/h2>\n\n\n\n<p><em>As seen in Episode 5 of MasterChef Australia: Back To Win 2025<\/em><\/p>\n\n\n\n<p>Rue stepped up to the MasterChef bench in Episode 5 with her Chocolate and Cherries dessert, quietly confident sweet of chocolate cr\u00e9meux, tart pickled cherries, homemade vanilla ice cream, and cherry jam.<\/p>\n\n\n\n<p>There was no pin up for grabs in this particular episode \u2013 but Rue\u2019s creation earnt admiration from the judges and a spot as one of the Top 4 dishes of the night.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/\/2025\/06\/MC17_Ep05_Chocolate-and-Cherries--1024x576.jpg\" alt=\"\" class=\"wp-image-882700\" srcset=\"https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep05_Chocolate-and-Cherries--1024x576.jpg 1024w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep05_Chocolate-and-Cherries--330x186.jpg 330w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep05_Chocolate-and-Cherries--1536x864.jpg 1536w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep05_Chocolate-and-Cherries-.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Serves 6<\/strong><\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-ingredients-0\">Ingredients<\/h4>\n\n\n\n<p><strong><em>Chocolate Cr\u00e9meux<\/em><\/strong><br>105g milk<br>105g cream<br>2 egg yolks<br>30g sugar<br>130g dark chocolate, callets or finely chopped<\/p>\n\n\n\n<p><strong><em>Vanilla Ice Cream<\/em><\/strong><br>267g milk<br>37g egg yolks\u00a0<br>67g sugar<br>75g cream<br>1 \u00bd vanilla pod; split, seeds scraped<\/p>\n\n\n\n<p><strong><em>Pickled Cherries<\/em><\/strong><br>100g pitted cherries<br>\u00bd lemon, juiced&nbsp;<\/p>\n\n\n\n<p><strong><em>Cherry Jam<\/em><\/strong><br>240g pitted cherries<br>24g sugar<br>2 lemons, juiced&nbsp;<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-method-0\">Method<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pre-chill an ice cream machine.<\/li>\n<\/ul>\n\n\n\n<p><strong>For the Chocolate Cr\u00e9meux:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat the milk and cream in a saucepan over medium heat until it just comes to a simmer<\/li>\n\n\n\n<li>In a separate bowl, whisk together the egg yolks and sugar until pale and well combined<\/li>\n\n\n\n<li>Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs<\/li>\n\n\n\n<li>Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly at 82\u00b0C. Do not allow to boil<\/li>\n\n\n\n<li>Remove from the heat and pour the hot custard over the dark chocolate. Allow to sit for 1-2 minutes to melt the chocolate. Stir gently until smooth and glossy<\/li>\n\n\n\n<li>Pour into measuring jug and fill the cavity of 85mm silicone donut mould. Place in the freezer for at least 2 hours to set&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><strong>To make the Vanilla Ice Cream:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat the milk with the vanilla pod and seeds in a saucepan over medium heat until it just starts to simmer<\/li>\n\n\n\n<li>In a separate bowl, whisk together the egg yolks and sugar until pale and creamy<\/li>\n\n\n\n<li>Gradually add the hot milk to the yolk mixture, whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly at 82\u00b0C<\/li>\n\n\n\n<li>Remove from heat, then stir in the cream<\/li>\n\n\n\n<li>Strain the mixture through a fine-mesh sieve into a shallow container. Discard vanilla pod. Chill in the fridge to 20\u00b0C<\/li>\n\n\n\n<li>Once chilled, churn the mixture in an ice cream maker according to the manufacturer\u2019s instructions. Freeze until firm before serving<\/li>\n<\/ul>\n\n\n\n<p><strong>For the Pickled Cherries:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a bowl, toss the pitted cherries with the lemon juice<\/li>\n\n\n\n<li>Let the cherries sit at room temperature for at least 30 minutes to macerate<\/li>\n<\/ul>\n\n\n\n<p><strong>To make the Cherry Jam:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Combine the cherries, sugar, and juice of 1\u00bd lemons in a small saucepan over medium heat<\/li>\n\n\n\n<li>Cook, stirring occasionally for 10-15 minutes, until the cherries break down and the mixture thickens<\/li>\n\n\n\n<li>Taste and adjust with additional lemon juice or sugar as needed. Remove from heat and allow to cool<\/li>\n<\/ul>\n\n\n\n<p>&nbsp;<strong>To serve:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Remove the cremeux from the freezer and gently unmould onto serving plates. Add the cherry jam in the centre of the cr\u00e9meux. Allow to soften for 15 minutes<\/li>\n\n\n\n<li>&nbsp;Quenelle the ice-cream and place on top of the cr\u00e9meux. Garnish with pickled cherries&nbsp;<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong><em>Trafalgar Tip:<\/em><\/strong> Say Bonjour to delicious desserts just like this on Trafalgar\u2019s <a href=\"https:\/\/www.trafalgar.com\/tours\/best-of-france?optionId=92\">Best of France <\/a>tour and have your own <em>magnifique<\/em> holiday.<\/p>\n\n\n\n<p><\/p>\n\n\nTour not found.\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-3-marbled-chiffon-swissroll-with-oloroso-amp-vanilla-stewed-prunes-by-audra-morrice\">3. Marbled Chiffon Swissroll with Oloroso &amp; Vanilla Stewed Prunes by Audra Morrice<\/h2>\n\n\n\n<p><em>As seen in Episode 5 of MasterChef Australia: Back To Win 2025<\/em><\/p>\n\n\n\n<p>Audra\u2019s swirled dark chocolate and vanilla chiffon cake, layered with Oloroso-laced cream and paired with stewed prunes soaked in sherry and lemon was a nod to vintage European patisserie \u2013 with a very MasterChef Australia upgrade.&nbsp;<\/p>\n\n\n\n<p>Along with Rue\u2019s Chocolate and Cherries dessert, Audra\u2019s gourmet Swissroll slid into the Top 4 standout dishes of the day.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/\/2025\/06\/MC17_Ep05_Marbled-Chiffon-Swissroll--1024x576.jpg\" alt=\"\" class=\"wp-image-882701\" srcset=\"https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep05_Marbled-Chiffon-Swissroll--1024x576.jpg 1024w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep05_Marbled-Chiffon-Swissroll--330x186.jpg 330w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep05_Marbled-Chiffon-Swissroll--1536x864.jpg 1536w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/06\/MC17_Ep05_Marbled-Chiffon-Swissroll-.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Serves 8<\/strong><\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-ingredients-nbsp\">Ingredients&nbsp;<\/h4>\n\n\n\n<p><strong><em>Cake<\/em><\/strong><br>40g dark chocolate, chopped<br>70g milk<br>4 eggs, separated<br>40g oil<br>1 \u00bd vanilla pod, seeds scraped \u2013 pods reserved<br>60g caster sugar<br>55g plain flour&nbsp;<br>2\/3 tsp lemon juice<\/p>\n\n\n\n<p><strong><em>Cream Filling<\/em><\/strong><br>400ml thickened cream<br>2 tsp caster sugar, ground in a mortar and pestle<br>1 tbsp Oloroso sherry<br>1 vanilla pod, seeds scraped \u2013 pods reserved<br>50g dark chocolate, finely shaved<\/p>\n\n\n\n<p><strong><em>Stewed Prunes in Oloroso Sherry and Vanilla<\/em><\/strong><br>150g pitted prunes<br>2\/3 cup water<br>1\/3 cup oloroso sherry<br>\u00bc cup brown sugar<br>1 lemon, peel&nbsp;<br>1-2 tbsp lemon&nbsp;juice<br>25g dark chocolate, for garnish<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-method-1\">Method<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven to 180\u00b0C<\/li>\n\n\n\n<li>Line a 22cm x 33cm rectangular baking tray with baking paper with a 3cm overhang&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><strong>For the Cake:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place the dark chocolate and 30g milk in glass bowl. Microwave in short 20 second bursts until the chocolate softens. Stir until well combined. Set aside to cool&nbsp;<\/li>\n\n\n\n<li>Place egg yolks, oil, 40g milk, vanilla and half the sugar in a bowl. Whisk until combined and set aside. Sift in the flour<\/li>\n\n\n\n<li>In the bowl of a stand mixer, fitted with a whisk attachment, whisk the egg whites until soft peaks form. While still mixing, squeeze in the lemon juice and slowly drizzle the remaining sugar. Whisk until stiff peaks form&nbsp;<\/li>\n\n\n\n<li>Fold a third of the egg whites into the egg yolk mixture, followed by the remaining whites \u2013 taking care not to beat the air out&nbsp;<\/li>\n\n\n\n<li>Remove a third of the mixture into a separate bowl and fold in the cooled chocolate as lightly as possible<\/li>\n\n\n\n<li>Spread the vanilla cake mixture evenly onto the lined baking tray. Smooth the surface with a pallet knife. Dollop the chocolate mixture over the top and spread it out lightly. Using the back of a spoon, marble the cake batter<\/li>\n\n\n\n<li>Bake in the oven for 20-25 minutes or until the cake is just cooked through. Remove from the tin onto a wire rack<\/li>\n\n\n\n<li>Place baking paper or a clean, slightly damp clean tea towel over the cake followed by a tray. Quickly and carefully flip the cake over over, placing the shorter end facing you. While the cake is still warm, remove the bottom baking paper and carefully roll the cake up from the end facing you to the top. Wrap the roll in baking paper and chill in the fridge&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><strong>To make the Cream Filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In the bowl of a stand mixer fitted with a whisk attachment, whisk the cream, sugar, vanilla and sherry until just past soft peaks&nbsp;<\/li>\n\n\n\n<li>Fold in the chocolate. Set aside in the fridge&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><strong>For the Stewed Prunes in Oloroso Sherry and Vanilla:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place all ingredients with the reserved vanilla pods in a saucepan over high heat for 20 minutes, until the prunes soften and become syrupy. Taste and adjust sweetness and tartness to your liking&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><strong>To assemble:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Unroll the cake, spread with cream, more heavily on the cake surface closest to you and sparingly towards the end furthest away. Leave a tablespoon of cream<\/li>\n\n\n\n<li>Roll the cake away from you gently tucking as you roll. Wrap with greaseproof paper and leave to set in the fridge&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><strong>To serve:<\/strong>&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Using a knife, shave dark chocolate<\/li>\n\n\n\n<li>Smear the remaining cream on the top of the swissroll, sprinkle the shaved chocolate over the top<\/li>\n\n\n\n<li>Garnish with the lemon peel and vanilla pods from the stewed prunes. Place the prunes and syrup into a small serving bowl<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em>Trafalgar Tip:<\/em><\/strong> Want to taste Oloroso sherry in its birthplace? On Trafalgar\u2019s <a href=\"https:\/\/www.trafalgar.com\/en-eu\/tours\/highlights-of-spain-and-portugal?optionId=1104\">Highlights of Spain and Portugal<\/a> tour you\u2019ll sip straight from the source in Jerez.<\/p>\n\n\n\n<p><\/p>\n\n\nTour not found.\n\n\n<div style=\"height:38px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><em>Inspired by MasterChef Australia to attempt any of these chocolate recipes at home? Or rather craving your own delicious holiday? Let us know what you think of the final result in the comments!<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.trafalgar.com\/masterthejourney\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"128\" src=\"https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/\/2025\/07\/TT-MC-Proud-Partner-Web-banner-1024x128.png\" alt=\"\" class=\"wp-image-882769\" srcset=\"https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/07\/TT-MC-Proud-Partner-Web-banner-1024x128.png 1024w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/07\/TT-MC-Proud-Partner-Web-banner-330x41.png 330w, https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2025\/07\/TT-MC-Proud-Partner-Web-banner.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In celebration of World Chocolate Day on 7 July, we\u2019re sharing three decadent chocolate recipes from the latest season of MasterChef Australia. Currently airing on Australia&#8217;s Network 10, the new season has a twist: the contestants are fan-favourites from past seasons who are \u2018Back to Win\u2019. That means more skill, more technique, and heated competition 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