I used the easiest ever pea soup as the backbone for my soup. I made a double batch, but only enough water for 1 batch. When i put it in the blender, i added 1/4 ham steak, and ran it until it was starting to boil from the friction. Once done, i cubed up another quarter of the ham steak, and mixed that in. I used dry tarragon because i had the dried and didn't have the fresh. After adding salt and pepper, i decided it didn't need the citrus.
The chocolate chantilly i used Heston Blumenthal's recipe: 225 g chocolate 200g water. Because i was using 100% cacao bakers' chocolate, i added a few spoonfuls of sugar. Instead of water, i used a rioja wine, and proceeded as usual. It came out incredibly rich, but really good. I recommend this chocolate dessert, as it is a very pure chocolate flavor, really simple to make, and something you can custom tailor to whoever is eating it.
