Dark Chocolate Cremeux - Original Beans

Dark Chocolate Cremeux

by Sabrina Schanz

With Femmes de Virunga 55% Chef’s chocolate buttons

Strong Dark Milk Chocolate

Perfect for cooking & baking! Essence of roasted nuts and cappuccino inspire and empower as the Rare & Original Femmes de Virunga takes hold of you. The strong taste honours the strong women farmers lifting up lives in Virunga.

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Dark Chocolate Cremeux

  • 4 persons
  • 60 min.

This dream of a dessert combines the sweetness of chocolate and highlights all flavours with a hint of beetroot and apple.  A must-try for any chocolate lover aka sweet-tooth.

Ingredients

  • 140 g Original Beans Femmes de Virunga 55%

  • 150 g Original Beans Cacaonibs

Preparation

Dark chocolate cremeux

  1. INGREDIENTS BASE CREAM:
    330ml cream
    330ml milk
    140g eggs (approx. 3)
    25g brown sugar
    25g muscovado sugar

    INGREDIENTS CHOCOLATE CREAM:
    340g base cream
    140g Original Beans Femmes de Virunga 55%
    Grated orange

  2. Together in a saucepan bring the cream, milk and sugar to the boil.
    Briefly take from the stove and slowly stir in the eggs.
    Briefly pull from the stove and slowly stir in the eggs.

  3. Now mix everything on the cooking surface into a pudding.
    Weigh out the desired base cream and stir the chocolate into the still warm mixture.
    Beat the egg yolks and sugar in a mixing bowl for a few minutes until creamy.

  4. Rub in the orange peel and season to taste.

  5. Let the cream sit in the refrigerator overnight.
    The next day it is great to spray and serve.

Malt muscovado sugar crumbles

  1. INGREDIENTS:
    420g flour
    20g malt powder
    10g cocoa powder
    1 tablespoon of baking powder
    230g cold butter
    100g brown sugar
    80g muscovado sugar
    salt

  2. Mix the flour with the malt powder, cocoa and baking powder.
    Cut the butter into pieces and place in a bowl.
    Now gradually work in the sugar until a homogeneous mass is formed. This step should be done as quickly as possible.

  3. Now knead in the flour mixture and process everything into crumbles.
    Let the crumbles cool well.

  4. Then bake in a hot oven at approx. 180 ° C and stir again and again so that the crumbles don't lose their shape.

Raspberry gel

  1. INGREDIENTS:
    250ml raspberry puree
    Lime essence
    4g agar-agar

  2. Bring the raspberry puree and the agar agar to a boil and let simmer for approx. 3 minutes.

  3. Lightly season to taste with an essence of lime. Pour out of the pot quickly and let cool down.

  4. When the mixture is firm, mix it up with the help of a moulinette until it becomes a velvety puree.

  5. If necessary, add a little more liquid.
    Strain through a sieve and fill into a squirt bottle.

Tarragon oil

  1. INGREDIENTS:
    Use mild rapeseed oil or grapeseed oil.

  2. Finely mix the oil with tarragon (according to taste and intensity).

  3. Slowly heat in a saucepan to approx. 60-80°C.

  4. Collected the oil in a container that is on ice.
    Let cool down overnight.

  5. Let the oil hang with the help of a straining cloth.

  6. Finally, add a little salt to the tarragon oil and pour it into a plastic bottle.

TOWARDS THE END

  1. ADDITIONAL INGREDIENTS:
    2 bulbs of beetroot
    2 Pink Lady apples
    1 Beet Ringlets
    1 bowl of raspberries
    150g Original Beans Cacaonibs
    raspberry vinegar
    sugar
    pepper
    lemon

  2. INGREDIENTS DECORATION:
    A couple of freeze-dried raspberries
    Self-made chocolate decoration from Femmes de Virunga chocolate (Chef Buttons)

  3. SERVING:
    Put the battered cremeux in a piping bag with a perforated nozzle.
    Pour into a vessel.
    Now generously spread the previously baked crumbles and the the cocoa nibs on top.

    Slice the apple thinly and place in lemon water.

    Thinly slice the beetroot and ringlet beets and marinate separately with sugar, pepper and raspberry vinegar.
    Let it sit briefly. Cut out the apple and beetroot and arrange them thickly and high on the cremeux / crumbles.

    Dot the raspberry gel in between.
    Cut the raspberries vertically (round) and add them as well. Crumble the freeze-dried raspberries in between.

    Drizzle the tarragon oil over it.
    Rub some lime zest over.

Chocolate can be so much more than just that. It is strong, soft, intense, passionate...like a soul. So we should treat it with respect. From cultivation to processing. This product gives us so much, with which we can also achieve so much.

Sabrina Schanz, , Berlin, Germany

Femmes de Virunga 55% Chef’s chocolate buttons

Strong Dark Milk Chocolate

Perfect for cooking & baking! Essence of roasted nuts and cappuccino inspire and empower as the Rare & Original Femmes de Virunga takes hold of you. The strong taste honours the strong women farmers lifting up lives in Virunga.

Specifications

Weight
200 g
Cacao percentage
55%
Bean Origin
Virunga National Park, Eastern Congo (D.R.)
Notes
Price (100g)

Ingredients

Cacao mass*, raw cane sugar*, cacao butter*, whole milk powder*. Milk solids: 15% minimum, cacao solids: 55% minimum. *Certified organic.

Average Nutritional Values

Per 100g

Energy: 2448 KJ / 589 kcal
Fat: 43g
of which saturates: 27g
Carbohydrate: 38g
of which sugar: 35g
Protein: 8g
Salt: 0,08g

EMPOWER STRONG WOMEN WITH STRONG CACAO

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