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Strawberry Rhubarb Cups

907g Peter’s® Broc® Milk Chocolate
1 oz Fresh Lemon Juice
8 oz Fresh or Frozen Strawberries
8 oz Red Rhubarb
760g Heavy Cream, Divided
1400g Peter’s® White Icecap® Confectionery Coating
113g Dairy Butter, Room Temperature
Peter’s® Finely Ground Burgundy® Semisweet Chocolate
Optional: Add 1½ tbsp of Artisan Wild Strawberry Natural Flavor (To Intensify Color and Flavor)
  1. Prep shot glass mold with Peter’s Broc Milk Chocolate and set aside in cool area to harden.
  2. Heat lemon juice, strawberries, and red rhubarb to approximately 160°F and pulverize into puree.
  3. Strain out pulp and seeds through fine mesh strainer.
  4. Place 260g of heavy cream in saucepan and scald to approximately 175°F.
  5. Once scalded, slowly stir in strawberry rhubarb puree.
  6. Pour over 700g of Peter’s White Icecap caps and leave set for two minutes.
  7. Whisk until homogenous.
  8. When ganache cools below 88°F, deposit small layer into the bottom of molds.
  9. In another saucepan, heat remaining heavy cream until scalded, approximately 175°F.
  10. Pour over remaining Peter’s White Icecap caps and let set for two minutes.
  11. Add butter and blend with whisk until homogenous.
  12. When ganache cools below 88°F, deposit on top of strawberry rhubarb ganache layer.
  13. Fill just below lip of cup.
  14. Sprinkle Peter’s Finely Ground Burgundy semisweet chocolate on top as garnish before it sets.
  15. Slowly and carefully demold when firm.
Yield: Approx 200 Pieces