Ingredients
Blackberry blackcurrant chocolate “crémeux”
Chocolate “Pain de Gênes”
Blackberry blackcurrant “confit”
Saint Domingue 70% chocolate crunchy
Mascarpone blackberry tea chantilly
Blackcurrant translucent jelly
Blackberry and chocolate verrine
par Manuel Bouillet
Twins’ Creative Lab
International Pastry Consultant
Taipei, Taiwan
DownloadPreparation
Recipe and assembly for 12 pcs:
- Pour the “crémeux” mixture in the bottom of the verrine and let it set in the freezer.
- Add the “confit” and let it set again.
- Cut the chocolate biscuit to 5.5 cm then place it on the confit.
- Add the chocolate rice crunchy and poach a generous rosette of blackberry tea chantilly.
- Cut the blackcurrant jelly with a 6 cm pastry cutter and place on the chantilly
- Decorate with blackcurrant seeds and small blue flowers.