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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks That Be.

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Speaker 2: And right now that it's time to catch up with

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Speaker 2: our cook Nikki Wickx, who's in this morning.

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Speaker 3: Kilder kyolder, how are you?

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Speaker 2: I'm very well, thank you. I've been eating a lot

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Speaker 2: of cassados over the last few days, which are there, well,

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Speaker 2: they're I mean they're not. It's kind of a very

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Speaker 2: simple costa ricameal, rice, beans, plantains, salad, tortilla, bit of meat.

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Speaker 2: That's basically it's good. It's good, but it's like honest food,

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Speaker 2: very simple food, but honest. Yeah, yeah, yeah, I know.

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Speaker 3: It's interesting, isn't I Who did you say before that

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Speaker 3: you have rice and beans and when you're sick of those,

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Speaker 3: you have beans and rice And it is true, isn't it?

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Speaker 3: And you've got all your you know, you've got all

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Speaker 3: your proteins and your amino acids in there. But it

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Speaker 3: does really come from history in terms of people not

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Speaker 3: being able to afford a lot of food and those

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Speaker 3: of the course.

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Speaker 2: I tell you what they call Oh yeah no, there's

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Speaker 2: there's a lot of cacao and there is also there

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Speaker 2: are a lot of mangoes I've been making out being

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Speaker 2: a lot of mango is a lot of passion through

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Speaker 2: a lot of malons. So I haven't don't don't for it,

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Speaker 2: don't don't violent for me. This morning, we're racing this

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Speaker 2: morning on something a bit different. A competition, a one

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Speaker 2: of a kind competition that only involves pro chefs and

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Speaker 2: promising young chefs called Moose Masters.

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Speaker 1: Yeah.

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Speaker 3: I really like this. I like that it's focused on

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Speaker 3: people who are working in the industry as chefs and

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Speaker 3: and those who are either news with it or they've

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Speaker 3: been in there forever. And a chocolate moose is something

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Speaker 3: that is if you like, a real classic. Everyone gets

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Speaker 3: taught out to make a chocolate moose at chef or

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Speaker 3: cook school. Absolutely so this wonderful company called Weave Cocaw

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Speaker 3: and they've got a great story for our listeners if

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Speaker 3: you want to go on.

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Speaker 1: Their website Weave Cocaw.

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Speaker 3: They essentially are trying to really support and us to

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Speaker 3: the cow growers of Papa New Guinea because the cacao

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Speaker 3: or cocoa markets or chocolate market it feeds into this

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Speaker 3: great bulk industry that when you're a small niche you know,

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Speaker 3: Pacific grower, it's very hard to survive. So these guys

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Speaker 3: are really doing great things. So yes, they want to

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Speaker 3: find New Zealand's top chocolate moose dessert, and I bet

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Speaker 3: they will be elaborate and fantastic, honestly. So I'm going

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Speaker 3: to share my very simple, very classic done in a

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Speaker 3: little partial and.

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Speaker 2: I think over complicated.

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Speaker 3: Yes, don't over complicate it, but I know that these

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Speaker 3: jets will probably look for height and towering things.

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Speaker 1: And this, that and the other.

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Speaker 3: But here's how to make a classic a classic. And

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Speaker 3: I'm going to stay safe because I don't actually use

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Speaker 3: the egg whites because they are raw and I think,

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Speaker 3: you know, sometimes people are a little bit weird about that.

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Speaker 3: But I've got a little trick for that. So here

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Speaker 3: we go. You want to bring and I think it's

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Speaker 3: all about texture as well as flavor for a chocolate

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Speaker 3: moos and hester all sort of almost disappear in your mouth.

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Speaker 3: It's I've got four in the French. How long do

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Speaker 3: you think they're gonna last? Anyway? So first of all,

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Speaker 3: take half a cup of cream and bring that to

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Speaker 3: a near boil and a little small saucepan and meantime,

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Speaker 3: while that's happening, although keep an eye on it in

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Speaker 3: a bowl whisked together two small egg yolks and a

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Speaker 3: heap tablespoon of sugar. And you want to do this

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Speaker 3: until it's beautiful and pale, and then keep whisking as

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Speaker 3: you slowly pour that hot cream into the eggs. And

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Speaker 3: that will one kodly eggs, but it will cook those

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Speaker 3: egg yolks enough, and then you've got seventy grams of

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Speaker 3: very dark, good quality chopped. Of course, I reckon that

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Speaker 3: you use some weave cacao because it's got a nice

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Speaker 3: high cocoa and cocoa butter. It's not sort of cheap

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Speaker 3: and just non cocoa fat, so throw that in. Add

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Speaker 3: you chop chocolate. Let it stand for a little bit,

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Speaker 3: and that chocolate will melt, so I chop it very

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Speaker 3: small and then allow that to cool, and then really

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Speaker 3: give it a good old whisk, and you'll see all

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Speaker 3: of that chocolate start to melt through the sugar and eggs,

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Speaker 3: and then you fold it in. Instead of some egg whites,

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Speaker 3: which is traditional, I just use the cream. So you

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Speaker 3: use half a cup green that you've then whipped with

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Speaker 3: a bit of vanilla extract and fold that gently through

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Speaker 3: so that you're not losing any of the air into

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Speaker 3: the chocolate, which it takes quite a while. I got

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Speaker 3: to be a bit patient pour it into four. I

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Speaker 3: just use little cups. It's rich, so you don't have to,

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Speaker 3: you know, have a huge amount of this. Refrigerate it

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Speaker 3: for at least three to four hours or overnight. Have

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Speaker 3: some patience with that because that helps set that. You know,

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Speaker 3: that chocolate again, of course, which gives you the texture.

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Speaker 3: Maybe grate some chocolate on top, maybe serve it with

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Speaker 3: a little bit of extra whipped creep on top.

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Speaker 2: I don't know. And it's just beautiful, you know.

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Speaker 3: It's the sort of thing that you know, you dig

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Speaker 3: your spoon into its moose like and then as I say,

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Speaker 3: it just sort of the mouth feel, it just sort

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Speaker 3: of disappears in your mouth, which is so good.

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Speaker 2: So there you go. All right, Okay, well make sure

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Speaker 2: that is on the website. It sounds amazing. Thank you, Nikki.

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Speaker 2: You enjoy the remaining four I'm sure, like you say,

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Speaker 2: they won't last long, and we'll be back at a

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Speaker 2: couple of minutes for.

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Speaker 1: More from Saturday Morning with Jack Tame. Listen live to

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