EMBASSY RECIPES
DUBAI CHOCOLATE KUNAFA VERRINE
Recipe instruction
1. Chocolate Fudgy Sponge
Ingredients:
450gr | Sugar |
300gr | Eggs |
300gr | Flour |
120gr | Cocoa powder |
12gr | Baking powder |
6gr | Baking soda |
4gr | Salt |
225gr | Embassy Oceanic Dark Chocolate Couverture 65% |
225gr | Butter |
450gr | Milk |
Preparation:
- Beat sugar and eggs until ribbon stage.
- Add cocoa powder, baking powder, baking soda, and salt, mix well.
- Lastly, pour in the melted Embassy Oceanic Dark Chocolate Couverture 65%, butter, and milk, then mix again until well combined.
- Bake at 170° Celsius for 15-20 minutes.
2. Chocolate Kunafa
Ingredients:
60gr | Embassy White Chocolate Zen 33% |
60gr | Pistachio paste |
40gr | Kunafa |
45gr | Butter |
Preparation:
- Melt Embassy White Chocolate Zen 33% and mix with pistachio paste.
- Finally add butter and kunafa then stir until well combined.
3. White Chocolate Mousse
Ingredients:
53gr | Cream |
153gr |
Embassy White Chocolate Zen 33% |
1gr | Gelatin (soaked in 5 grams of ice water) |
60gr | Whipping cream |
Preparation:
- Soak gelatin in ice water and set aside.
- Heat 53 grams of cream and pour into Embassy White Chocolate Zen 33%.
- Add gelatin.
- Finally add 60 grams of cold whipping cream and stir well.
4. Chocolate Coating
Ingredients:
1000gr | Embassy Continental Dark Chocolate Couverture 75% |
330gr | Sunflower oil |
Preparation:
Melt Embassy Continental Dark Chocolate Couverture 75% then add sunflower oil and stir well.
Assembly:
-
Place the sponge in a verrine glass.
-
Add the chocolate kunafa mixture.
-
Add the chocolate mousse and let it set.
-
Coat with a layer of dark chocolate, then sprinkle with cocoa powder.
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