Chocolate & Black Tea Crémeux with Virunga 70%

By Schokoladenhotel Voss

This layered dessert brings together the distinctive flavour profile of Original Beans Virunga 70% with sour cherry and black tea. The chocolate’s characteristic notes of sour cherry and black tea are echoed in a rich chocolate and black tea crémeux, paired with sour cherry gel, cherry sorbet, and a light cocoa sponge. The different textures come together in a dessert that highlights the depth and character of Virunga 70%.

1 Cacao Sponge

Ingredients

  • 350 g Whole Eggs
  • 200 g Sugar
  • 1 Pinch of Salt
  • 120 g Wheat Flour
  • 70 g Wheat Starch
  • 30 g Cocoa Powder
  • 100 g melted Butter
Sale Off
Virunga 70%

Preparation

Whip the eggs, sugar, and salt until light, pale, and fluffy. Sift the wheat flour, wheat starch, and cocoa powder together and gently fold them into the egg mixture. Melt the butter and allow it to cool to around 40°C before carefully folding it into the batter. Fill into 8 cm rings and bake at 175°C for 25–30 minutes, until the sponge is set and lightly springy.


2 Sour Cherry Gel

Ingredients

  • 500 g Sour Cherry Purée
  • 5 g Agar-Agar
  • 60 g Sugar

Preparation

Mix the agar-agar thoroughly with the sugar to prevent lumps. Stir the mixture into the sour cherry purée and bring to a boil. Cook for 1–2 minutes, then pour into a suitable container and allow to set completely. Once firm, blend until smooth and creamy.

3 Sour Cherry Sorbet

Ingredients

  • 500 g Water
  • 135 g Glucose Syrup
  • 5 g Invert Sugar
  • 245 g Sugar
  • 600 g Sour Cherry Purée
  • 10 g Xanthan

Preparation

Heat the water to 40°C and add the glucose syrup, invert sugar, and sugar. Stir until the sugars have completely dissolved. Add the sour cherry purée and mix well. Add the xanthan and emulsify thoroughly with a hand blender until smooth. Pour the mixture into Pacojet containers, freeze overnight, and process in the Pacojet until smooth and creamy before serving.

4 Virunga Chocolate & Black Tea Crémeux

Ingredients

  • 60 g Black Tea
  • 250 g Cream
  • 110 g Milk
  • 45 g Sugar
  • 100 g Egg Yolk
  • 250 g Original Beans Virunga 70%
  • 20 g Butter

Preparation

Bring the cream, milk, sugar, and black tea to a boil. Cover and allow to infuse for 15 minutes. Pass the mixture through a sieve and weigh it, replacing any lost liquid to restore the original weight. Bring the mixture back to a boil. Temper the egg yolks with some of the warm liquid, then add them to the remaining mixture and cook until the crémeux thickens. Pass through a sieve over the Virunga 70% and emulsify until smooth. Add the butter and emulsify again. Allow to cool before using.

TO Finish

Slice the cocoa sponge in half and pipe the crémeux in a circle onto the sponge using a star nozzle. Fill the centre with the sour cherry gel and place the sorbet on top of the crémeux. Finish with Virunga 70%, fresh cress, and a few drops of mint oil.

Connect with Our Sales Experts

Your Partner in Chocolate
At Original Beans, we’re all about building strong, supportive business relationships. Our sales team is here to help you with everything from product queries to order details. Just contact:
sales-team@originalbeans.com
and we’ll make sure you get the assistance you need.
Don't miss out on important news, specials and events by subscribing to our B2B or B2C newsletter.