Guittard Chocolate Raspberry Verrine with La Nuit Noire 55% Cacao

A balance of sweet, tart and rich - a classic combination of berries, chocolate, cream and almonds. 

For this recipe we'll be using La Nuit Noire 55% Cacao.

GUITTARD 55% CACAO LA NUIT NOIRE CREMEUX

150g Organic heavy cream

150g Organic whole milk

60g Free range organic egg yolks

18g Organic pure cane sugar

150g Guittard 55% Cacao La Nuit Noire dark chocolate

528g Total weight

Heat cream and milk in a medium saucepot. Separately, just before boiling, whisk together sugar and yolks. Temper hot cream into yolks while whisking. Return to saucepot and take to anglaise. Strain through chinois over chocolate. Immersion blend to emulsify. Deposit into glasses and chill.

SOUS VIDE RASPBERRY COMPOTE

200g Organic fresh raspberries

20g Organic pure cane sugar

1/2tsp Organic lemon juice

222g Total weight

Combine all ingredients in a zip-top plastic bag and seal. Place in 118°F/48°C immersion bath and cook for 30 min. Remove and shock in an ice bath.

ALMOND STREUSEL

115g Organic unsalted butter

1g Sea salt

125g Organic natural almond meal

145g Organic pure cane sugar

120g Organic sliced natural almonds

75g Organic unbleached all-purpose flour

581g Total weight

Combine all ingredients in a stand mixer. Mix on low speed until desired streusel size is achieved. Turn out onto parchment-lined sheet pan and refrigerate. Bake at 350°F/177°C until golden brown. Cool.

SOFT VANILLA ICE CREAM

453g Organic heavy cream

1 ea Organic vanilla bean, scraped

20g Organic pure cane sugar

475g Total weight

Whip cream with vanilla and sugar to soft peaks.

ASSEMBLY

Chocolate dècor

Raspberries

Allow verrines to temper under refrigeration and garnish with whipped cream, raspberries, streusel, and chocolate dècor.