Cacao Origin Verrine

  • Good to go
  • Timeless Classics
  • Quick & easy (production)
By combining Callebaut chocolates from the distinct terroirs of Africa, Tanzania, and Madagascar, we create a dessert that moves beyond sweetness into a nuanced tasting experience - bright fruit notes, deep roasted tones, and subtle earthy undertones all harmonize in one elegant composition.
Level:
Easy
Makes:
10 ea Verrines
Shelf life:
3 Days
Conservation:
Refrigerated

Milk Chocolate Custard

Ingredients

Preparation

  1. Combine sugar and carrageenans in a bowl and mix well to disperse evenly.
  2. In a pot combine the sugar mixture with cream and milk. Bring to a gentle simmer over medium heat, whisking constantly to prevent scorching.
  3. Slowly temper in the yolks by adding a small amount of the hot liquid while whisking, then return the mixture to the pot and continue whisking until smooth.
  4. Strain the custard over the SILKY GHANA 40% milk chocolate, add salt, and stir until the chocolate is fully melted and the mixture is homogeneous.
  5. Working quickly, portion 75g the mixture into the base of a stemless wine glass.
  6. Allow the portions to sit at room temperature for 30 minutes to allow carageenans to gel.
  7. Transfer to a cooler and let them set completely.

Chocolate Stout Cake

Ingredients

Preparation

  1. Sift together the dry ingredients in a large bowl to remove any lumps and ensure they are evenly combined.
  2. Melt MADAGASCAR 65% and GRAND CARAQUE CACAO MASS to 104°F (40°C) until smooth and fluid.
  3. Using a stand mixer whip the eggs and sugar together until the mixture becomes pale, light, and fluffy, which will help create structure in the cake.
  4. Slowly pour in the olive oil in a thin stream while whisking continuously to form a smooth, stable emulsion.
  5. Add the melted chocolates and continue mixing until evenly incorporated and glossy.
  6. Alternate adding the sifted dry ingredients and beer into the batter in several additions, mixing gently after each to maintain a uniform texture without overworking.
  7. Pour the finished batter into a greased pan dusted with cocoa powder, spreading evenly for consistent baking.
  8. Bake at 350°F (175°C) for approximately 25–30 minutes or until a toothpick inserted in the center comes out clean.
  9. Wrap the cake to prevent excess moisture loss and allow it to cool completely.
  10. Portion into cubes and use to assemble the verrines.

Chocolate Chantilly

Ingredients

Preparation

  1. Warm cream 1, milk, and glucose syrup in a saucepan over medium heat until it reaches a gentle simmer, about 180°F (82°C).
  2. Pour the hot dairy mixture over TANZANIE 75% dark chocolate and gelatin mass in a tall pitcher and let sit for 1–2 minutes to soften the chocolate.
  3. Blend with an immersion blender until smooth and fully emulsified.
  4. Slowly pour in the remaining cream while continuing to blend until the mixture is evenly combined and glossy.
  5. Cover with plastic wrap directly on the surface and allow to set overnight in refrigeration.
  6. Transfer the chilled ganache to a mixing bowl and whip on medium speed until light and airy, being careful not to overwhip.
  7. Use immediately to pipe into verrines.

Mascarpone Cream

Ingredients

  • 71 g
    Cream 1
  • 58 g
    sugar
  • 2 g
    vanilla bean
  • 46 g
    Gelatin mass 5:1
  • 213 g
    mascarpone
  • 610 g
    Cream 2

Preparation

  1. Heat cream 1 with the sugar and the split and scraped vanilla bean in a saucepan over medium heat. Infuse for 20 minutes to extract the flavor, then strain to remove solids.
  2. Return the vanilla cream to the heat and add the gelatin mass, warming just until dissolved while being careful not to bring the mixture to a simmer.
  3. Pour the hot vanilla infusion over the mascarpone and remaining cream in a tall pitcher. Blend thoroughly with an immersion blender until smooth and fully homogenized.
  4. Cover with plastic wrap directly on the surface and allow to set overnight in refrigeration for proper texture development.
  5. Transfer the chilled ganache to a mixing bowl and whip on medium speed until light and airy, being careful not to overwhip to maintain stability.
  6. Use immediately to pipe into verrines.

Caramelized Cacao Nibs

Ingredients

Preparation

  1. Combine all ingredients in a bowl and mix until evenly distributed.
  2. Spread the mixture in a thin, even layer on a Silpat-lined baking sheet.
  3. Bake at 300°F (150°C) for about 30 minutes, stirring every 10 minutes to ensure even drying and prevent clumping.
  4. Remove from the oven and allow to cool completely before using or storing.

Miso Caramel

Ingredients

  • 254 g
    sugar
  • 85 g
    water
  • 152 g
    cream
  • 39 g
    butter
  • 70 g
    White Miso

Preparation

  1. Combine sugar and water in a saucepan and cook over moderate heat until it reaches a medium amber caramel.
  2. In a separate pan warm cream over medium heat until it reaches a gentle simmer, keeping the liquid as hot as possible without boiling to avoid reducing the volume or losing water through evaporation.
  3. Turn off the heat once the caramel has reached the desired color and slowly add the warmed cream in small increments, whisking constantly to prevent splattering and ensure smooth incorporation.
  4. Return the saucepan to medium-high heat and cook the caramel to a final temperature of 223°F (106°C).
  5. Add miso paste and emulsify with an immersion blender until the mixture is smooth and glossy. Allow to cool to room temperature.
  6. Transfer to a piping bag and use immediately to fill verrines.

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