Virunga cocoa 37% raspberry, yuzu & Zacapa rum Gran Reserva 23 years - Ciel Bleu**

Recipes

Ciel Bleu** has been working with our chocolate from the very beginning. Their recipes are truly works of art. And now also possible to make at home. It takes some time, but you will certainly surprise your guests with such a delicious dish.

The taste is the most important thing! But uniqueness is also important to us. The Chocolatemakers' chocolate is not always 100% the same. That gives it an edge. It remains a handmade product with a character.

- Arjan Speelman (chef de cuisine Ciel Blue**)

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Ingredients list
crunchy raspberry crunch Sosa
fine fresh mint leaves
fresh raspberry
Recipe chocolate mousse
250 gr milk
250 gr whipped cream
70 gr sugar
100 gr egg yolk
3 leaves of gelatine
350 gr virunga milk chocolate 37%
1 fresh vanilla pod
30 gr Zacapa rum Gran Reserva 23 years

Raspberry sorbet recipe:
325 gr fresh raspberries
30 gr sugar
15 gr trimoline
5 gr lemon rind

Recipe chocolate sponge:
150 gr egg white
65 gr sugar
65 gr almond powder
15 gr cocoa powder
20 gr flour

Recipe yuzu cream:
100 gr yuzu juice
80 gr butter
85 gr sugar
2 eggs
1 sheet of soaked gelatin

Recipe yuzu-zest:
1 fresh yuzu
1 dl sugar water 1 to 1

Recipe coffee crumble:
125 gr flour
125 gr icing sugar
125 gr cream butter
125 gr almond powder
25 gr cocoa powder
2 gr sea salt
8 gr coffee paste Arabica

Recipe chocolate tuille:
100 gr icing sugar
100 gr egg white
80 gr flour
20 gr cocoa powder
5 gr salt
2 tonka beans, grated
Recipe chocolate pearl:
125 gr milk
125 gr whipped cream
35 gr sugar
50 gr egg yolk
2 leaves of soaked gelatin
175 gr virunga chocolate 68%

Recipe cocoa butter:
100 gr virunga chocolate 68%
20 gr cocoa butter

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Bring the milk and cream together with the opened vanilla pod to a boil. Mix the egg yolks with the sugar and pour in the boiling mixture. Stir well and pour back into the pan and then heat to about 80â "ƒ. Remove the pan from the heat and dissolve the gelatin in it. After this, pour the warm mixture onto the milk chocolate and stir well until a nice, smooth mass is formed. Finally, add the rum and place in the refrigerator.

Crush the fresh raspberries in the food processor and press the mass through a fine sieve. Mix the resulting raspberry coulis with the trimoline, sugar and lemon zest. Put the mixture into a Pacojet container and put it in the freezer. Before using, turn the frozen raspberry mass upside down in the Pacojet.

Blend all ingredients except the egg white in the food processor for 2 minutes. Then add the egg white and blend for another minute. Strain the mixture through a fine sieve, put it into a kidney bottle and pressurise it with 2 gas cartridges. Fill small plastic containers (maximum capacity 500 ml) halfway with the mixture. Immediately put them in the microwave at full power for 40 seconds. Then allow to cool slightly and release the moulds. After releasing, cut even, playful pieces and dry in the easy-dryer for 8 hours, so that a nicely crunchy and airy chocolate flake emerges.

Reduce the yuzu juice with the butter and sugar to one-third.
Pour the reduced mixture onto the beaten eggs and stir well. Put the mixture back into the pan and bring gently to the boil, stirring continuously. Now immediately strain the mixture through a fine sieve and dissolve the gelatine in it. Place the cream in the fridge to firm up.

Remove the skin from the yuzu (without the white) and cut it into even strips. Rinse the chopped yuzu zest under hot running water. Blanch the zest three times in boiling water. After this, confit the peels in the sugar water at a temperature of 75â "ƒ.

Whirl all the dry ingredients through in the food processor. After this, add the cream butter and coffee paste until everything is well mixed. Now crumble the dough over a large tray and let it dry at room temperature for 24 hours. Bake the crumble in a 175â "ƒ oven for 9 minutes.

Mix all ingredients well with a whisk. Let the mixture rest for 6 hours and spread into 15 x 3 cm strips. Bake at 160â "ƒ for about 6 minutes. Immediately from the oven, give the tuilles a fun, playful shape.

Bring the milk and whipping cream to a boil. Mix the egg yolks together with the sugar and pour in the boiling mixture. Stir well and pour back into the pan. Then heat the mixture to about 80â "ƒ. Remove the pan from the heat and dissolve the gelatin in it. After this, pour the warm mixture onto the milk chocolate and stir well until smooth. Pour the mixture into a silicone pearl mold and place it in the freezer.

Melt both ingredients and mix them together. Now run the frozen chocolate pearls through this warm mass (30â "ƒ), so that the outside of the pearl gets a thin crispy coating. [/twocol_one_last]

Preparation method:

From a piping bag, pipe the chocolate mousse in an even round ring into a deep plate. Playfully arrange the crumble on top and all the other ingredients, except the raspberry sorbet and the tuille. Make a quenelle of the sorbet and place it on top of the creation. Finally, insert the chocolate tuille into the ice cream.