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Mix together the ingredients under stuffing.Blend in the chocolate and cocoa butter.Take a pan, sear both sides and put it in the oven at 200 C to finish cooking through.Take another pan, add all the glaze ingredients except butter, sauté and make sauce.Cool down immediately to 24°C (check with candy thermometer). Use a spoon to combine, being careful to not over-mix.For the topping, sprinkle the sugar and cocoa over the pudding mixture, then gently pour boiling water over the top. Make a well in the centre.Strain the blueberries and spices before using the wine.To serve, dust with cocoa powder or icing sugar and top with a scoop of creme fraiche.Caramelise sugar PET injection molding machine and gluغير مجاز مي باشدe together.Place the stuffed chicken over the bacon and wrap it around the chicken and then discard the plasticTo cook the bacon-wrapped breast, place a pan on or bring your grill to medium high heat and place the breast on it. Then remove pan from heat and add small pieces of butterToss the cooked chicken in the glaze and serve it hot.

Take a plastic wrap, lay slices of bacon horizontally and slightly overlapping against each other.Alternatively the caramel filling can be piped into beautiful hand painted chocolate shells to make special Christmas bonbons. Remove from the oven and set aside to stand in the dish for 10 minutes before serving. Gently bring back to boil and keep whisking for a min, until the caramel thickens. Place this in the centre of the marinated chicken breast.Take the ingredients under marination, combine and apply on the chicken breast and refrigerate for at least two to 24 hours.Pour the mixture into the greased ovenproof dish and use the back of a spoon to flatten the surface. Deglaze with cream, raspberry puree and flavoured wine.Pipe in prepared chocolate truffle shells.Place into the oven and bake for 30-35 minutes.

Self-Saucing Chocolate PuddingIngredientsFor pudding150 gm self-raising flour110 gm castor sugar30 gm cocoa powder60 gm butter, melted and cooled125 ml milk½ tsp vanilla extract1 eggCocoa powder or icing sugar, to dust the topFor topping85 gm sugar2 ½ tbsp cocoa powder250 ml boiling waterFor servingCreme fraicheMethodPreheat oven to 160°C.courtesy: Chef Anand Morwani, co-founder Brewbot Eatery & Pub BreweryMulled wine chocolate domeIngredient50 gm cream150 gm Pinot noir red wine50 gm raspberry100 gm gluغير مجاز مي باشدe syrup250 gm sugar100 gm 64% Madagascar chocolate25 gm cocoabutter30 ml honey25 gm blueberry1 cinnamon stick1-2 pcs star anise1-2 pcs clove1 orange rindMethodSoak blueberries in lukewarm wine over 24 hours with spices for cold infusion. Insert a soaked blueberry in the chocolate shell.—Matt Preston.

Master chef Australia, Star WorldBacon wrapped chicken breast stuffed with cheese and tossed in sriracha honey glazeINGREDIENTS4 whole boneless chicken breasts (750 gm approx)Belgian bacon rashers(1 packet)For marination20 gm garlic powder90 gm onion powder15 gm cayenne pepper powder10 gm dried oregano10 gm dried rosemary10 gm dried thyme15 gm salt8 gm pepper45 ml olive oil20 ml lemon juiceFor the stuffing80 gm mozzarella100 gm cheddar40 gm Philadelphia style cream cheese60 gm panko breadcrumbs25 gm onion chopped10 gm garlic, chopped15 gm fresh basil, sliced35 gm scallions, choppedFor glaze200 ml chicken stock50 gm sriracha sauce15 gm honey8 gm red pepper flakes8 gm salt25 gm butter, cut into cubes and chilledMethodTake the chicken breast and make a butterfly cut. Grease and line six-eight ovenproof pudding dish.Chef Sanjana Patel, La Folie LabBrewbot Eatery & Pub Brewery. In a separate bowl, whisk the butter, milk, vanilla and egg, and gradually pour into the well.Cool down caramel truffles and roll them in tempered chocolate and finish with dehydrated blueberry or mulberry fruit powder.For the pudding, shift the flour, sugar and cocoa into a bowl and mix to combine