Dark chocolate canneloni with almond and cocoa nib ice cream
This recipe combines the flavours of Brazil in a excitingly delicious dessert. Single Origin chocolate Brazil has a powerful cocoa body with nice fresh fruity hints. Perfect for pairing with exotic flavours such as pineapple and rounding it off with the creaminess of the almond crémeux. Making this recipe requires some advanced pastry skills, especially the chocolate cannelloni. It can be replaced with a ready-made chocolate cup, of course.
Recipe
Cocoa nib ice cream
| ingredients | preparation |
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Mix together. |
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Add these with the previous mixture to the pasteuriser and pasteurise overnight. Then turn into ice cream. |
Almond crémeux
| ingredients | preparation |
|---|---|
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Mix together and bring to a boil. |
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Pour the previous mixture over the chocolate to melt. |
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Add to the mixture and emulsify. |
Spicy pineapple salad
| ingredients | preparation |
|---|---|
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Cook into syrup and leave to cool. |
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Mix together with the rest of the ingredients. |
Brazil chocolate mousse
| ingredients | preparation |
|---|---|
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Mix and heat up to 40°C. |
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Pour the previous mixture over the chocolate and emulsify. |
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Fold in the chocolate mixture when it has cooled to 35°C. |
