Chocolate Leaves With Mandarin Flowers
Ingrediënten
- 10.5 300 g Dark couverture chocolate
- Mandarin flowers and mandarin leaves to garnish or fresh mint leaves
For the Filling
- 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
For the Mandarin Sauce
- 2 cups 500 ml Mandarin juice
- 2 tsp 10 g Cornstarch
- Some Armagnac or cognac or other brandy
Instructies
- 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 2x2½ in (5x6 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.
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