Reine au Chocolat

Created by

  • Sabine DubenkroppGerman finalist at the World Chocolate Masters 2015, works at Confiserie Mélanie in Berlin
level 3

Recipe components

Used products

Paté de Fruit

PreparationIngredients
Preparation

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.

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

Ganache

PreparationIngredients
Preparation

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.

Ingredients
  • 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

Assembly

PreparationIngredients
Preparation

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™.

Ingredients
  • Q.S.
    Ocoa™
  • Q.S.
    Mycryo™ Cocoa Butter