Nelson Müller, , Essen, Germany
With Virunga 70% Couverture
Deep Dark Chocolate
Hints of morello cherries, earthy chocolate and black tea are revealed as our Rare & Original Cru Virunga melts in your mouth. The deep flavours embody the last mountain gorillas that inhabit Virunga Park.Add to cart
Crème brûlée with Ghana mango and orange-olive sorbet
- 4 persons
- 120 min.
75 g Original Beans Virunga 70% chocolate
0.5 unit vanilla pod
3 unit egg yolks
30 g sugar
30 g cream
1 p brown cane sugar for caramelisation
600 ml freshly squeezed (blood) orange juice (if not in season use ordinary oranges)
30 g simple sirup (80 % sugar, 20 % water)
50 ml mild olive oil
1 unit Ghana mango
1 p Chili Flakes
For the ganache
190g Original Beans Cru Virunga 70%
½ leave gelatine
1g Fleur de Sel
Bring water, cream, fleur de sel and glucose to the boil with the agar-agar. Remove from the stove, stir in the soaked gelatine and then pour the hot liquid over the chocolate. Stir well so that everything dissolves. Then pour the mixture onto a tray lined with cling film (approx. 1 cm high).
Shape the moulds and stand them halfway in the water. Push the tray into the hot oven. If the cream is bubbling, reduce the temperature slightly if necessary.
For the Bavarian Crème Passion Fruit
6 egg yolks
265g passion fruit pulp
7 sheets gelatine
300g whipped cream
Mix egg yolk and sugar. Boil up the milk with passion fruit pulp, slowly fold in and stir the egg yolk-sugar mass (be careful that the egg yolk does not stick!)
In a bowl over a water bath, draw off the mixture to form a rose. Put it off the water bath and stir in the soaked gelatine. Let the mixture cool down and then fold in the whipped cream. Put everything on the ganache that has become solid. Put it into a cool place. Then cut it out into the desired shape.
Passion fruit and mango sorbet
300g passion fruit puree
200g mango puree
Warm the lute sugar with the glucose. Add both fruit purees, stir well and then turn off in the ice cream machine.
1tsp baking powder
Mix all the ingredients and pour into an espresso bottle. Use 2-3 ISI capsules and then pour the mixture into small greased plastic cups. Bake for about 1 minute in the microwave and let it cool down. Pluck and dry the pieces in the dehydrator.
500g mango puree
Boil up the puree with the agar-agar. Pour onto a tray. Put it in a cold place until it is firm. Then mix at 50°C until the mixture is finely pureed.
250g mango puree
50ml coconut milk
1 lime, juice & grind
Mix the puree with the coconut milk and season to taste with the lime juice and grated lime.
1 ripe mango
150-200ml pineapple juice
Peel the mango, remove the flesh from the stone and then cut it into small cubes.
Peel the pineapple and cut it into cubes.
Put the sugar in a pot and let it caramelize. Deglaze with pineapple juice and set easily with cornstarch. Simmer briefly and add the diced fruit. Let it simmer again briefly and put it in a cold place.
For the orange and olive oil ice cream:
Reduce the freshly squeezed orange juice by half.
Put the blood orange juice in an ice cream machine and stir until it is just before freezing.
Then slowly add the olive oil and freeze again if necessary until the ice cream has a creamy consistency.
Peel the mango and cut the flesh into thin slices. Sprinkle with some chilli.
Garnish of your choice e.g. Vene Cress/Atsina Cress
Arrange the crème brulée with 1 nock of ice cream and a few mango slices and serve with garnish of your choice.
Virunga 70% Couverture
Deep Dark Chocolate
Hints of morello cherries, earthy chocolate and black tea are revealed as our Rare & Original Cru Virunga melts in your mouth. The deep flavours embody the last mountain gorillas that inhabit Virunga Park.
- 2000 g
- Cacao percentage
- Bean Origin
- Virunga National Park, Eastern Congo (D.R.)
- Price (100g)
Direct-trade cacao beans*, cacao butter*, raw cane sugar* (*certified organic)
Average Nutritional Values
Cru Virunga 70% Organic Dark Chocolate Nutrition Facts Per 100g Energy: 2401 kJ / 573 kcal Fat: 43g Thereof Saturated fat: 26g Carbohydrate: 45g Thereof Sugars: 29g Dietary Fibre: 11g Protein: 7g Salt: 0.03g Iron: 12mg