Ingrid Marie

Ingrid Marie apples make the base of the balsamic reduction and are complemented by a little blackcurrant juice. A ganache on the fruity Mexique chocolate infused with blackcurrant buds, which draw your thoughts towards blooming flowers, accompanied by crunchy cocoa nibs, and altogether encapsulated in a thin shell of intense Venezuela chocolate.

Recipe

Created by
  • Tor Stubbe - Danish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla

Balsamic apple vinegar reduction

Ingredients Preparation
  • 250ml
    balsamic apple vinegar
  • 50g
    liquid glucose
  • 50g
    blackcurrant juice

Reduce to 125 ml

Blackcurrant buds ganache

Ingredients Preparation
  • 210g
    fresh cream 38%
  • 19,5g
    invert sugar
  • 8,25g
    blackcurrant buds
  • 202,5g
    Mexique
  • 45g
    butter

Bring the cream, invert sugar and blackcurrant buds to a boil. Blend with hand mixer and strain over chocolate.
Incorporate butter at 40°C. Pipe in to moulds at 32°C.

Asssembly

Ingredients Preparation
  • Q.S.
    Venezuela
  • Q.S.
    Mycryo™ Cocoa Butter
  • Q.S.
    Cocoa Nibs

Make small dots with the light brown cocoa butter. Spray the mould with red cocoa butter, remove the pvc and spray with green cocoa butter. Make the shell with Cacao Barry® 72% Venezuela chocolate added 10 % cocoa butter.

Leave to set.

Pipe the balsamic reduction into the mould. Fill in cocoa nibs. Pipe the ganache into the mould. Scrape off the excess ganache and sprinkle with finely ground cocoa nibs. Decorate with chocolate decoration.

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