Working with renowned Executive Pastry Chef Sarah Barber, our signature gourmand fragrance is reimagined into a unique pastry tart. Brighten up your desserts and try out Sarah’s Rhubarb & Rose Truffle Dip as a finishing touch.
Rose chocolate truffles are dipped in white and red chocolate and when you twist it, the effect looks like rhubarb strands.
I smell the sweetness of the roses and then you get this subtle background of beautiful rhubarb
SARAH BARBERExecutive Pastry Chef
RHUBARB & ROSE TRUFFLE DIP
- INGREDIENTS
- 400g white chocolate
- 100g white coloured cocoa butter
- 100g red coloured cocoa butter
- 10-15 chocolate truffles & lollipop sticks
METHOD
- 1. Melt the white chocolate to 40°C, remove 100g and keep aside.
- 2. Add the white cocoa butter to the 300g chocolate and stir well, then add the red cocoa butter to the 100g chocolate and stir well.
- 3. Place the red chocolate in a piping bag and pipe a criss-cross effect over the white chocolate in the bowl. Repeat this process twice.
- 4. Place each truffle on a lollipop stick and dip into the mix, twisting as you lift the truffle out of the chocolate to create a spiral effect.
- 5. Leave to set then remove from the stick. Seal the hole with a little of the chocolate in the bowl.
