Rhubarb and custard chocolates

Rhubarb preserve

Ingredients Preparation
  • 200g
    rhubarb puree
  • 100g

Combine and heat to 40°C (104°F).

  • 20g
    yellow pectin
  • 160g

Mix together and add. Cook to 103°C (217°F).

  • 2g
    citric acid solution

Add and allow to cool.

Custard ganache

Ingredients Preparation
  • 250g
    warm UHT whipping cream 35%
  • 5g
    custard powder

Combine and bring to the boil to cook the starch. Cool to 65°C (149°F). 

  • 275g
  • 25g

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.

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