LYCHEE CUBES in Raspberry Chocolate
RASPBERRY CHOCOLATE | ROSE | PINKSALT
In this recipe I steal from an iconic pastry flavor pairing : Raspberry, Rose and Lychees. I reimagine these flavors as a coated fruit cube. The resulting confection is fruity, floral and sweet - with plenty of balancing acidity and Himalayan pink salt.
- Chef Prateek Bakhtiani
GLUTEN FREE | VEGETARIAN
DIMENSION: 7cm dia x 9cm
SAVOR: This fine coverture chocolate coated fruit is best enjoyed slowly. Allow the chocolate to warm slightly on the palette before chewing. This releases the chocolates subtle aromas and complexities.
STORE: The chocolate is best stored either in a wine cellar fridge (16-18c 60%RH) or in the warmest part of a home fridge (top shelf on the door side). It is best enjoyed 6 months from the date of production found at the back of the box.Once opened, keep away from strong scents, high humidity and direct sunlight.
NOTE: Temperature fluctuations may cause melting, change in the appearance of the coating or an appearance of a whitish fat bloom on coated fruits. Once cooled chocolate taste and texture is unaffected, and is safe for consumption
INGREDIENTS: Lychee Puree, Sugar, Sorbitol, Trehalose, Pectin E440i, E337, Dextrose, E452i, Glucose, Strawberry Puree, Citric Acid Solution, Cocoa Butter, White Couverture (Sugar, Cocoa Butter, Whole Milk Powder, Emulsifier, Lecithin, Natural Vanilla Powder, Citric Acid), Raspberry, Damascus Rose Oil, Himalayan Pink Salt.