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

Zutaten

  • 350 g Whole Eggs
  • 200 g Zucker
  • 1 Pinch of Salt
  • 120 g Wheat Flour
  • 70 g Wheat Starch
  • 30 g Kakaopulver
  • 100 g melted Butter
Sale
Virunga 70 %

Zubereitung

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

Zutaten

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

Zubereitung

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

Zutaten

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

Zubereitung

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

Zutaten

  • 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

Zubereitung

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.

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