Reine au Chocolat

Recipe

Created by
  • Sabine Dubenkropp - German finalist at the World Chocolate Masters 2015, works at Confiserie Mélanie in Berlin

Paté de Fruit

Ingredients Preparation
  • 100g
    lychee raspberry rose purée
  • 100g
    sugar
  • 3g
    pectin
  • 30g
    glucose
  • 1spoon(s)
    lime juice
  • 1drop(s)
    rose aroma

Quickly boil the fruit purées and half of the sugar in a pot. Blend the second half of the sugar and pectin, add to the pot, whisk in and quickly boil. Add glucose and heat up to 103°C. Whisk in the lime juice and rose fragrance and pour into Silpat forms.

Ganache

Ingredients Preparation
  • 120g
    Alto El Sol
  • 100g
    lychee raspberry rose purée
  • 50g
    cream
  • 50g
    glucose
  • 50g
    butter stored at ambient temperature
  • 2spoon(s)
    dried hibiscus flower leaves
  • 14drop(s)
    orchid extract

Heat the cream, glucose, fruit purée and hibiscus petals in a pot, let sit for 5 minutes. Pour over the chocolate at 80°C using a strainer. Start developing the emulsion from a center blend in the butter and orchid extract.

Assembly

Ingredients Preparation
  • Q.S.As needed
    Ocoa™
  • Q.S.As needed
    Mycryo™ Cocoa Butter

Paint or spray color the mould. Create the shell with Ocoa™, use some cocoa butter to thin if needed. Add the paté de fruit into the shell and pipe in the ganache. Finish off the shell with Ocoa™.

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