Rhubarb and custard chocolates
Recipe
Rhubarb preserve
| ingredients | preparation |
|---|---|
|
Combine and heat to 40°C (104°F). |
|
Mix together and add. Cook to 103°C (217°F). |
|
Add and allow to cool. |
Custard ganache
| ingredients | preparation |
|---|---|
|
Combine and bring to the boil to cook the starch. Cool to 65°C (149°F). |
|
Pour the cream over the chocolate and trimoline. Blend together in a Robot-Coupe® until smooth. Cool to 29°C (84°F). |
Finishing and presentation
- Brush a green line into the base of 4 half-sphere chocolate moulds with IBC green cocoa butter (ref. KLE 008008). - Dust a small section of the mould with IBC Creative Scarlet powder (ref. KLE 010 104). - Spray the mould with IBC white cocoa butter (ref. KLE 008 001). - Line the moulds with pre-crystallised white chocolate Callebaut® Select W2NV. - Pipe the rhubarb preserve 1/3 into the base of the prepared moulds. - Pipe custard ganache on top, leaving a 2 mm gap at the top of the mould. - Allow to set and close with pre-crystallised white chocolate Callebaut® Select W2NV. |
