Fruity chocolate terrine
Marquise au Chocolat, or chocolate terrine, is a classic of the French cuisine. A sweet and silky dessert that all chocolate lovers will love. It has a very smooth, silky texture and is particularly delicious due to its combination with rhubarb, cream and of course a lot of chocolate.
- 100g Piura 75% Chef’s chocolate buttons
- 125g flakes
- 60g Callebaut
- 25g chopped hazelnut
Melt the couverture and mix it with the rest of the ingredients.
Roll out thinly between baking paper and press the mold or ring for the tart into the still warm mixture. Store in a cool place to cool down.
- 160g butter
- 120g cocoa powder
- 140g egg yolks
- 150g sugar
- 150g Piura 75% Chef’s chocolate buttons
- 500g whipped cream
Beat the butter and cocoa powder until frothy.
Beat the egg yolk and sugar over a water bath to 65 ° C, then let cool down to room temperature.
Pour the melted couverture into the egg mixture and then fold everything into the foamy butter mixture.
Fold the semi-stiff whipped cream into the mixture, pour into the molds, knock lightly and let everything cool well.
- 200g sugar
- 100g of water
- 100g frozen raspberries
- 1/2 vanilla stick
- ginger, cinnamon stick, star anise, orange and lemon peel to taste
- 300g of rhubarb (green part removed)
Bring the sugar and water to a boil.
Add the remaining ingredients and let all steep for a moment.
Now vacuum seal the rhubarb with the stock and cook it al dente at 85 ° C or in a SousVide basin. Let cool and then portion.
Dulche de Leche
- 1 can of sweetened condensed milk
Place the can in a simmering (approx. 90 ° C) water bath for about 4 hours. Then let it cool down and mix in Thermomix until creamy.
Caramelized milk ice cream
- 60g egg yolks
- 40g sugar
- 250g milk
- 250g cream
- 100g dulce de leche
- 1/2 vanilla stick
Beat the egg yolks and sugar.
Bring the milk, cream and vanilla to a boil and add the egg mixture.
Add the dulce de leche and until it has thickened. Next strain and freeze.
Let it run through a Pacojet about 30 minutes before serving.
Whole milk chip
- 100ml milk
- 1.2g agar agar
Mix the milk and agar agar together. Bring to a boil.
Spread mixed texture thinly on a silipat mat and dry inside oven at around 75 ° C for 6 - 7 hours.
- 80g dulce de leche
Spread the mass thinly with a palette on a Silpat mat and dry inside oven at 80 ° C for about 6 hours.
- 60g raspberries, fresh and ripe
- 20g raspberry pulp
- 5g lime juice
Lightly marinate the raspberries with the fruit pulp and lime and serve.
Place a dollop of Dulce de Leche in the center of a plate.
Arrange the terrine on top. Put another splosh of the milk cream on the terrine and garnish with chocolate decoration.
Spread the marinated raspberries around the tartlet.
Create rhubarb segments. Sprinkle some Callebaut as an ice stopper.
Decorate with the mint and the caramel chips. Place some ice cream on top of the whole milk stick. Enjoy!