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May 2013 Recipe

Strawberry Rhubarb Cups

907 g   Peter's® Broc® milk chocolate
1 oz   Fresh lemon juice
8 oz   Fresh or frozen strawberries
8 oz   Red rhubarb
760 g   Heavy cream, divided
1400 g   Peter's® White Icecap® caps
113 g   Dairy butter, room temperature
    Peter's® Finely Ground Burgundy® semisweet chocolate

Heat lemon juice, strawberries and red rhubarb to approximately 160° F and pulverize into puree. Strain out pulp and seeds through fine mesh strainer. Place 260 g of heavy cream in saucepan and scald to approximately 175° F. Once scalded, slowly stir in finished strawberry rhubarb puree. Pour over 700 g of Peter's® White Icecap® caps and leave set for two minutes. Whisk until homogenous. When ganache cools below 88° F, deposit small layer into the bottom of shot glass moulds made with Peter's® Broc® milk chocolate. In another saucepan, heat remaining heavy cream until scalded, approximately 175° F. Pour over remaining Peter's® White Icecap® caps and let set for two minutes. Add butter and blend with whisk until homogenous. When ganache cools below 88° F, deposit on top of strawberry rhubarb ganache layer. Fill just below lip of cup. Sprinkle Peter's® Finely Ground Burgundy® semisweet chocolate on top as garnish before it sets. Let finished product sit in moulds for a few hours to firm. Slowly and carefully demould.

Optional: Add 1˝ tbsp of Artisan Wild Strawberry Natural Flavor* if you would like to intensify the color and flavor of the ganache.

*Amoretti, www.amoretti.com

Yield: Approximately 200 pieces