Decadent Chocolate Tart by Chef Benard Orora, H&S Chef Of The Month
H&S Chef Of The Month
Chef Benard Orora
Nationality: Kenyan
Interview With H&S Magazine
Who Is Benard Orora?
I established my passion for food as a child, eating and experiencing restaurant food, as well as home cooked foods by Mum and Grand mum, I got a kick out of recreating it for my family in the home kitchen. Food was definitely my future. I studied in the best locations to excel in my career from Kenya to Switzerland, experiences through Europe and then Australia I mastered in Culinary and Pâtisserie cuisines. I have created a home base in Sydney to which I spent 4 years during my studies, working for different high-end restaurants and hotel chains; this gave me a view of different styles within the area and what to incorporate in my own business.
From all my experience I implemented my dream and I now run my own Private Chef service to which I attend clients homes and complete a bespoke menu to cater anything from a small intimate dinner for 2, right up to events that service in the hundreds.
Proudly Kenyan born, Benard Orora, I am Chef Ben, a Private Chef who wishes to have the world experience my creations 🙂
Type Of Cuisine?
Fusion Cuisine. I like the ability of taking different cuisines and infusing them into one combined menu, giving a client the tastes of the world. I would say my most desired and well complimented fusion would be African and Italian.
What Inspired You To Become A Chef?
As cliché as it might sound, the hit TV series Master Chef Australia, inspired me to become a professional Chef. From a very young age, probably 10–12 years, I just had a love for food, my family acknowledged my passion, they pushed and supported me in the kitchen to be creative – I knew food was a good hobby, but watching Master Chef was where I saw – cooking could be so much more. I got excited at the thought, that I could create and serve my creations to everyone, not just family and that’s where the determination, along with travel began to become what I hope one day to be – A MASTER CHEF.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The usual answer in today’s world – COVID!! This really impacted the hospitality industry (As all industries), even now it is difficult to find staff – and experience is so limited.
Australia locked its doors and we were unable to work, we were not allowed to go into other people’s homes. It was challenging.
However, I can happily say, it further developed the business and incorporated “Chef on the go” – we (my partner and I) utilized ideas for families to have the chef experience as a takeaway, we delivered full menus to families, we created picnics for the home, and grazing boards for all occasions. The challenge that I thought would send me back to start again – extended what I could achieve and forced me to look & think outside the box. This challenge increased my opportunities and has found repeat clientele not only for ‘On the go’ but seeking ‘the Chef Ben Experience’ as a Private Chef now that the doors are back open 🙂
What’s Your Biggest Achievement In The Culinary Industry?
My education has always been a highlight for me – completing my Diploma, Bachelor & Masters in Culinary, followed by my degree in Pâtisserie, plus Molecular Gastronomy and finally my Masters in International Hospitality, Business Management.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Hands down, ‘Technique’. I am always amazed to see how people with the same ingredients create different, unique and delicious creations; this is only possible by technique. Everything from understanding your ingredients, knowing the creativity behind what to do and most importantly performing the technique to achieve your outcome, makes a good dish stand out. ‘Technique’ becomes a competitive advantage for individuals and companies, as it helps challenge the status-quo and current processes to find new and exciting ways of doing things.
Recipe Of The Week: Decadent Chocolate Tart
Servings: 12, Time: 45 Mins
The Sweet Cocoa Sable Shortcrust Pastry
Ingredients:
• 225g plain flour
• 225g butter (unsalted, cold & cubed)
• 80g icing sugar
• 1x egg yolk
• Pinch of salt
• 2g cocoa powder
The Ganache Filling
Ingredients:
• 300g thickened cream
• 25g caster sugar 25 gm
• 400g dark chocolate buttons
• 90g unsalted butter (cubed)
• 100g milk
• 10g salt
The Berries
Ingredients:
• 400g berries
• 200g balsamic vinegar
The Crème Fraîche
Ingredients:
• 200g crème fraîche
• 40g icing sugar
• 10g vanilla bean paste
Preparation: The Berries
To macerate the berries, trim up berries accordingly and add them to a bowl with the balsamic vinegar & refrigerate.
Preparation: The Shortcrust Pastry
For the shortcrust pastry, pulse together the chilled butter, flour, icing sugar, cocoa powder and salt in a food processor until you get the consistency of fine crumbs. With the processor running, add the egg yolk and about 4-5 tsp cold water until the mixture gradually comes together. Next, press the pastry into a disk then wrap in a cling wrap and refrigerate or briefly freeze until it is firm enough to work with. Once the pastry is set, flour the bench and roll out to a 0.5 mm thickness. Press into tart tin using your roller to remove any excess pastry from around the top of the tin and freeze until hard. Take the pastry out of the freezer and using a fork poke holes in the base approximately 10 times. Blind bake at 180 degrees in the oven for 10-15 minutes, ensuring you don’t burn. Completely cool the tart shell before adding the filling.
Preparation: The Ganache Filling
In a double boiler add the chocolate, sugar, butter, milk, cream and salt to the bowl and melt together until fully combined and warm – do not let boil. Pour the filling into the cooled tart shell and refrigerate until set.
Preparation: The Crème Fraîche
Using a whisk, whisk together the crème fraîche, icing sugar and vanilla until medium-stiff peaks form.
Plating & Garnish
Once the tart is set, dust some cocoa over the top through a mesh sieve. Slice evenly and distribute amongst dessert plates – the texture should be like smooth, glossy butter. Garnish by adding a spoonful of crème fraîche to each plate along with the macerated berries & enjoy.