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Home / Citrus Dark Chocolate Verrine

Citrus Dark Chocolate Verrine

Citrus Dark Chocolate Verrine

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Dark Chocolate Cream
  • Coconut Cocoa Crumble
  • Citrus Passion Gelee
  • Final Assembly

Dark Chocolate Cream

250g (8.8oz)
100g (3.5oz)
400g (14.1oz)
400g (14.1oz)

Method of Preparation

  1. In a small saucepan, combine together the water, glucose and heavy cream. Bring to a boil.
  2. Pour over the and stir to melt thoroughly.
  3. Use in final assembly.

Coconut Cocoa Crumble

100g (3.5oz)
100g (3.5oz)
70g (2.5oz)
30g (1.1oz)
100g (3.5oz)
1.5g (0.5oz)
10g (0.4oz)

Method of Preparation

  1. In a Kitchen Aid® mixer with a paddle, mix together all ingredients until a crumbly mass is formed.
  2. Spread the crumbly mixture over a parchment lined sheet tray and bake in an oven set to 325°F.
  3. Bake until slightly dried, approximately 8-10 minutes.
  4. Use in final assembly.

Citrus Passion Gelee

34g (1.2oz)
26g (0.9oz)
300g (10.6oz)
54g (1.9oz)
12g (0.4oz)

* can be replaced with

Method of Preparation

  1. In a small saucepan, combine together the sugar and water and bring to a boil. Once at a boil, take off the heat and allow to cool.
  2. Mix together syrup, mandarin puree, and well with a whisk.
  3. Use in final assembly.

Final Assembly

as desired
as desired
as desired

Method of Preparation

  1. Once the Dark Chocolate Cream is made and portioned into the verrine container, allow to set in the freezer.
  2. Portion the Citrus Passion Gelee over the Dark Chocolate Cream and allow to set.
  3. Place a small amount of the Coconut Cocoa Crumble on the Gelee.
  4. Garnish the verrine with microgreens from the Chef’s Garden, an orange supreme and thin white chocolate decorations from .