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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
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 260 g of heavy cream in saucepan and scald to approximately 175° F.
  5. Once scalded, slowly stir in strawberry rhubarb puree.
  6. Pour over 700 g 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