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