Name: Chocolate Leaves With Mandarin Flowers
Ingredients: 10.5 300 g Dark couverture chocolate; Mandarin flowers and mandarin leaves to garnish (or fresh mint leaves); 5.5 150 g Dark couverture chocolate; 1 oz 30 g Milk couverture chocolate; 3 Egg whites; 2 tbsp 30 g Granulated sugar; 9 oz 250 g Double cream; 2 cups 500 ml Mandarin juice; 2 tsp 10 g Cornstarch; Some Armagnac (or cognac or other brandy)

Chop up the chocolate and melt in a bain-marie.
Let cool while stirring, warm again, and spread about 1mm thick on parchment paper.
After it hardens, cut into 2×2½ in (5×6 cm) diamonds (or squares) and place briefly in the refrigerator.
For the filling, melt the milk and dark chocolate in a bain-marie.
Beat the egg white and sugar.
Lightly beat the double cream and mix with the egg whites and warm chocolate.
For the sauce, put the mandarin juice in a pot, reduce to half, and bind with cornstarch.
Flavor with Armagnac and let cool.
Fill a piping bag with cream.
Remove the chocolate leaves from the parchment paper and layer 4 leaves per person with the cream.
Pour circles of sauce onto chilled placed, place the filled chocolate leaves on the sauce, and garnish with mandarin flowers and leaves.

Chocolate Leaves With Mandarin Flowers

Ingrediënten

For the Filling

For the Mandarin Sauce

Instructies

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