The Absolute Chocolate Creation

Nicolas Maugard, Executive Pastry Chef of Four Seasons Hotel Pudong, Shanghai
Photo by: Four Seasons

The Absolute Chocolate Creation, Four Seasons Hotel Pudong, Shanghai
SERVES 2

Ingredients:
4 ¼ oz (120 g) Valrhona dark chocolate
3.5 oz (100 g) crème anglaise
3.5 oz (100 g) mango purée
2 ¾ oz (80 g) raspberry purée
1 ¾ oz (50 g) crumble, divided
3.5 oz (100 g) fresh strawberries
3.5 oz (100 g) fresh raspberries
1 oz (30 g) fresh blueberries
2 tsp (10 g) pistachio powder
2 scoops vanilla ice cream
2 pistachio macaroons
2 vanilla macaroons, quartered

Method:
1. Temper the dark chocolate. Use a mould to make a bowl.

2. Place the bowl on a large plate. Arrange fruit purées, crumble (first amount), crème anglaise, pistachio powder, pistachio macaroons and vanilla ice cream on the plate.

3. Place fresh fruit, second amount of crumble and vanilla macaroons inside chocolate bowl.

COMMENTS
LEAVE YOUR COMMENTS
COMMENTS

No comments yet