White Chocolate Parfait - Original Beans

White Chocolate Parfait

by Lara Roguez

With Yuna (Edel Weiss) 37% Chef’s chocolate buttons (Organic)

Bare White Chocolate

Perfect for cooking and baking! Sweet impressions of banana milk and cacao butter slowly paint a golden portrait of life in the Yuna River Valley. This Rare & Original white chocolate buttons are additive free and contain no lecithin and no vanilla.

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White Chocolate Parfait

  • 8 persons
  • 90 min.

This very elegant dessert is great served on a warm summer night or at a dinner party. It will be extra special for those who enjoy sweets with this extra salty twist.

Ingredients

  • 150 g Original Beans Yuna 37%

  • 15 g Original Beans Cusco 100%

  • 4 unit Gelatin

  • 240 ml Milk

  • 4 unit Egg yolks

  • 400 ml Full fat Cream (30%)

  • 450 ml Half fat Cream

  • 50 g Bleached sea bass fat

  • 2 unit Eyes from sea bream or viceroy

  • 550 g Granulated white Sugar

  • 50 g Chopped cashews

Preparation

Parfait

  1. Submerge gelatine sheets in liquid for 5 minutes/until the sheets become a malleable, springy, jelly-like mass.

  2. Using a hand-held electric mixer, beat the egg yolks and melted Yuna 37% Original Beans. With the mixer running, slowly add 100g sugar into the chocolate mixture.

  3. Whip the cream until it forms soft peaks. Fold the 30% cream into the chocolate mixture.

  4. Line a baking sheet with parchment paper. Place the rings on the sheet. Tape a strip of parchment paper around each ring to create a ‘collar’, rising 2.5cm above the rim. Divide the chocolate mixture among the rings with a thickness of 1 cm.

  5. Freeze until firm, about 2 hours.

Cashew-Chocolate Topping

  1. Preheat the oven to 170C and line a small baking sheet with parchment paper.

  2. In a small bowl, combine cashews, 50g sugar and mix with a spoon until combined.

  3. Spread on a baking sheet and sprinkle with Cusco 100%. Cusco

  4. Bake for 12-15 minutes until golden brown.

  5. Allow the mixture to cool in the pan for about 5 minutes before using.

Mounted sea bass toffee

  1. Caramelize 400g of sugar at 140C and decoze with 450ml of hot cream.

  2. Add fat of bleached sea bass and two bay leaves.

  3. Bring caramel to the boil three times and discard the bay leaves.

  4. Bring caramel to the boil three times and discard the bay leaves.

  5. Strain and film skin.

  6. Let cool down before adding caramel into a piping bag.

Serving

  1. Remove the parchment ‘collars’. Working quickly, wrap a hot, wet kitchen towel around each ring, and slide the rings off.

  2. Layer the parfaits into a tower.

  3. Arrange the seabass toffee into a circle and palace on top of the parfaits.

  4. Sprinkle generously with the cashew-chocolate topping and serve.

"Since I started using Original Beans I don’t want to use any other chocolate. It is an amazing product with great flavour , quality and all their beans are related to an interesting history."

Lara Roguez, , Gijón, Spain

Yuna (Edel Weiss) 37% Chef’s chocolate buttons (Organic)

Bare White Chocolate

Perfect for cooking and baking! Sweet impressions of banana milk and cacao butter slowly paint a golden portrait of life in the Yuna River Valley. This Rare & Original white chocolate buttons are additive free and contain no lecithin and no vanilla.

Specifications

Weight
200 g
Cacao percentage
40%
Bean Origin
Yuna River Valley, Dominican Republic
Notes
Price (100g)
€3.98

Ingredients

Cacao butter*, raw cane sugar*, whole milk powder*. Milk solids: 26% minimum, cacao solids: 37% minimum. *Certified organic.

Average Nutritional Values

Per 100g

Energy: 2554 KJ / 614 kcal
Fat: 44g
of which saturates: 28g
Carbohydrate: 46g
of which sugar: 46g
Protein: 7g
Salt: 0,2g

Bare the origins of pure cacao butter

View Origin

Awards & Certifications

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