Ingrid Marie

Created by

  • Tor StrubbeDanish finalist at the World Chocolate Masters 2015, works at Oialla and Bojesen
level 3

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 components

Used products

Balsamic apple vinegar reduction

PreparationIngredients
Preparation

Reduce to 125 ml

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

Blackcurrant buds ganache

PreparationIngredients
Preparation

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.

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

Asssembly

PreparationIngredients
Preparation

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.

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