From the Demo, Chocolate Valentines with Republica del Cacao
Recipe Courtesy of Chef Jean-Marc Viallet
Raspberry jelly:
- Bring to a boil 1 cup of raspberry puree with 4 oz of sugar.
- Add 5 bloomed gelatin sheets then add 1 cup of cold raspberry puree.
- Place in flexi molds and freeze.
Chocolate raspberry mousse:
- Whisk 8 yolks with 6 oz of sugar.
- Bring to a boil 2.5 cups cream with 1.5 cups of raspberry puree.
- Temper the yolks mixture, blend in the cream then cook to the “nappe”.
- Add 8 gelatin sheets then 10 oz of 75% “Los Rios” chocolate.
- Fold in 1 Qt of whipped cream.
- Fill the molds half way, place a frozen jelly in the center then fill top the top with mousse.
- Place in the freezer until hard.
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