Reine au Chocolat
Paté de Fruit
100 g Fruit'Elite "Seasonal Flavours" Lychee and Raspberry with Rose puree Capfruit
100 g sugar
3 g pectin
30 g glucose
1 tsp lime juice
1 drop rose fragrance
- Boil together Fruit'Elite "Seasonal Flavours" Lychee and Raspberry with Rose puree Capfruit and half of the sugar.
- Mix together second half of the sugar with pectin, whisk into fruit puree mixture and bring to a boil again.
- Add glucose and heat up to 103°C.
- Whisk in lime juice and rose fragrance, and pour onto silpat.
Ganache
120 g Cacao Barry® Plantation dark chocolate couverture Alto El Sol 65% cocoa
100 g Fruit'Elite "Seasonal Flavours" Lychee and Raspberry with Rose puree Capfruit
50 g cream
50 g glucose
50 g butter (at room temperature)
2 tsp dried hibiscus petals
14 drops orchid extract
- Mix together cream, glucose, Fruit'Elite "Seasonal Flavours" Lychee and Raspberry with Rose puree Capfruit and hibiscus petals, heat and leave to infuse for 5 minutes.
- Pour at 80°C over chocolate with strainer and emulsify, starting in the centre of mixture.
- Mix in butter and orchid extract.
Finishing and assembly:
- Paint or spray-colour mould.
- Create shell with Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa (use cocoa butter to thin if needed).
- Add paté de fruit to shell and pipe ganache on top of paté.
- Close shell with Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa.