Rhubarb and custard chocolates

Combine and heat to 40°C (104°F).

Mix together and add. Cook to 103°C (217°F).

Add and allow to cool.

Combine and bring to the boil to cook the starch. Cool to 65°C (149°F). 

Pour the cream over the chocolate and trimoline. Blend together in a Robot-Coupe® until smooth. Cool to 29°C (84°F).

- Brush a green line into the base of 4 half-sphere chocolate moulds with IBC green cocoa butter (ref. KLE 008008).

- Dust a small section of the mould with IBC Creative Scarlet powder (ref. KLE 010 104).

- Spray the mould with IBC white cocoa butter (ref. KLE 008 001).

- Line the moulds with pre-crystallised white chocolate Callebaut® Select W2NV.

- Pipe the rhubarb preserve 1/3 into the base of the prepared moulds.

- Pipe custard ganache on top, leaving a 2 mm gap at the top of the mould.

- Allow to set and close with pre-crystallised white chocolate Callebaut® Select W2NV.