Cacao Origin Verrine
By combining Callebaut chocolates from the distinct terroirs of Africa, Tanzania, and Madagascar, we create a dessert that moves beyond sweetness into a nuanced tasting experience - bright fruit notes, deep roasted tones, and subtle earthy undertones all harmonize in one elegant composition.
Ingredients: Milk Chocolate Custard
-
6.1 ozsugar
-
10.8 gr Lota Carageenan
-
7.7 gr kappa carageenan
-
12.1 oz cream
-
12.1 oz milk
-
4.0 oz yolk
-
8.0 ozPreparation: Milk Chocolate Custard
- Combine sugar and carrageenans in a bowl and mix well to disperse evenly.
- In a pot, combine the sugar mixture with cream and milk. Bring to a gentle simmer over medium heat, whisking constantly to prevent scorching.
- Slowly temper the yolks by adding a small amount of the hot liquid while whisking, then return the mixture to the pot and continue whisking until smooth.
- Strain the custard over the SILKY GHANA 40% milk chocolate, add salt, and stir until the chocolate is fully melted and the mixture is homogeneous.
- Working quickly, portion 75g of the mixture into the base of a stemless wine glass.
- Allow the portions to sit at room temperature for 30 minutes to allow carageenans to gel.
- Transfer to a cooler and let them set completely.
Browsing history
- Choosing a selection results in a full page refresh.
