Single Origin Bitter Chocolate Parfait on Hazelnut Biscotti
|single origin bitter chocolate
1. Melt dark chocolate in a double boiler, mix the melted, unsalted butter to it and keep it aside to cool. Beat egg while gradually adding icing sugar and cocoa powder to it and mix this with the chocolate ganache.
2. Soak the gelatin sheet in cold water and keep it aside. Fold the whipped cream into the chocolate mixture. Melt the gelatin sheet and mix it in. Finally, pipe it into desired moulds and refrigerate.
3. Crush the hazelnut roughly and roast it. Make ganache out of milk chocolate and butter and then add the hazelnut to it. Spread the mixture on a silicon sheet and cut it into the desired shapes. Mix castor sugar and raspberry puree and cook it till the mixture coats the back of the spoon and set it aside to cool.
4. Place the biscotti at the centre of the plate and then set parfait over it. Using a dropper, pour the raspberry sauce over it and garnish using edible flowers.