As needed Van Leer® Manhattan 72% dark chocolate
226 g Pinot Noir Red Wine
60 g Glucose Syrup
454 g Van Leer Napa 65% dark chocolate
Paint red cocoa butter into mould to create a swirl effect.
Mold the desired shells with Manhattan 72% dark chocolate.
In a sauce pan, heat up the wine and glucose to a rolling boil.
Pour on top of Napa 65% dark chocolate, and stir well to create an emulsion.
Set aside covered and cool down to 85°F.
Pipe into premade Manhattan 72% dark chocolate shells.
Let set overnight and close with tempered Manhattan 72% dark chocolate. Unmold.
Tip: For a perfect and stable emulsion, use an immersion blender.
Formulation courtesy of Van Leer