Original creation by
d’Elise ZHONG,
Pastry Chef,
Sinodis, China
COINTREAU ROSE VERRINE
Chef :
Brand
Quantity :
Recipe for 6 glasses
GLASS: COINTREAU®
CHOCOLATE ROSE
1. HOT CHOCOLATE WITH COINTREAU®
Ingredients
500 ml milk
50 ml light cream
10 pieces 32% Dulcey Valrhona®
25 pieces 66% Caraïbes Valrhona®
16 g anise
100 g orange zest
10 g cinnamon
20 ml Cointreau® 60% vol.
Step
Mix all the ingredients except for the Cointreau® in a saucepan,
then boil. When mixture has cooled slightly, strain and then set
aside.
2. CHOCOLATE ROSE
Ingredients
80 g milk chocolate
Step
Pour the tempered milk chocolate in the mould in the shape of
heart, then freeze.
3. ASSEMBLY
Ingredients
100 ml hot chocolate with Cointreau®
100 ml milk
20 g whipped cream
1 chocolate rose
Step
Mix the hot chocolate with Cointreau® in the milk. Pour in a
glass, then cover with whipped cream and place the chocolate
rose.
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