Composition
- La Rose Noire Chocolate Universe – Moon & Globe
- Pineapple Compote
- Light Coconut Cream
- Cocoa Crumble
- White Glaze
Pineapple Compote
| INGREDIENTS | MEASUREMENT |
|---|---|
| Pineapple Puree | 200 gr |
| Sugar | 25 gr |
| Pectin NH | 4 gr |
| Lemon Juice | 5 gr |
| Lime Zest | 1/2 u |
| Fresh Pineapple Cube | 150 gr |
| Vanilla Pod | 1 u |
| St. James Rum | 12 gr |
Method
Heat the pineapple puree, lemon juice, lime zest, fresh pineapple cube and vanilla pod to 40°C. Add the mixed sugar and pectin and cook for approximately 3 minutes. Remove from heat and add the St. James Rum.
Light Coconut Cream
| INGREDIENTS | MEASUREMENT |
|---|---|
| Coconut Puree | 500 gr |
| Sugar | 50 gr |
| Gelatine Sheet | 12 gr |
| Semi-Whipped Cream | 320 gr |
Method
Bring 200 gr of coconut puree and sugar to a boil. Add the gelatine and remaining coconut puree. Cool down to 35°C and fold in the semi-whipped cream.
Cocoa Crumble
| INGREDIENTS | MEASUREMENT |
|---|---|
| Butter | 125 gr |
| Sugar | 125 gr |
| Almond Powder | 125 gr |
| Cocoa Powder | 12 gr |
| Cake Flour | 100 gr |
| Sea Salt | 3 gr |
| Caraibe Dark Chocolate, 66% cocoa | 210 gr |
Method
Beat the butter and sugar using a mixer with paddle attachment. Sift the cake flour, cocoa powder, almond powder and sea salt together, then add it on the mixture. Make 10mm cubes and scatter on the silicone mat. Bake at 160°C for approximately 20 minutes. Coat with tempered chocolate and spread on a baking sheet. Store in an airtight container.
White Glaze
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 285 gr |
| Water | 72 gr |
| Glucose | 100 gr |
| Cream 35% | 310 gr |
| Skimmed Milk Powder | 72 gr |
| Gelatine Sheet | 10 gr |
| Neutral Glaze | 50 gr |
| Titanium Dioxide | 2 gr |
Method
Cook water, sugar, and glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool down to 60°C and add gelatine, neutral glaze and titanium dioxide. Blend and set aside at 4°C.
