Food Voyager

Favourite Chocolate Delight : Pastry Chef Rahul Chahar, Vivanta New Delhi, Dwarka

Chocolate unites us all!

If there ever was anything that everyone unanimously agreed upon, it would be about chocolate’s delicious taste.

During these tough times, it is essential to keep up your mood and nothing better than having a bite of a chocolate dessert!

Today’s Traveller invites Pastry Chef Rahul Chahar, Vivanta New Delhi, Dwarka to share his favourite Choco Delight…

Chef Rahul Chahar Pastry Chef Vivanta New Delhi Dwarka edited Favourite Chocolate Delight : Pastry Chef Rahul Chahar, Vivanta New Delhi, Dwarka
Pastry Chef Rahul Chahar, Vivanta New Delhi, Dwarka

RASPBERRY WITH DARK CHOCOLATE PRALINE

INGREDIENTS

INGREDIENTSQTY.
White Chocolate (temper) 200 gms
Cocoa Butter color30 gms
Golden DustFor Coating
Raspberry Filling 
Raspberry Puree115 gms
Sugar75 gms
Pectin5 gms
White Chocolate Ganache 
Whipping Cream90 gms
Glucose25 gms
Trimoline / Honey15 gms
Sorbitol7
 Vanilla Bean1no.
 Dark Chocolate callebaut180 gms
  
Favourite Choco Delight - Raspberry With Dark Chocolate Praline by Pastry Chef Rahul Chahar, Vivanta New Delhi, Dwarka
Favourite Choco Delight – Raspberry With Dark Chocolate Praline by Pastry Chef Rahul Chahar, Vivanta New Delhi, Dwarka

For Raspberry Filling

  • Mix pectin with sugar and dissolve in puree.
  • Boil puree mixture until 102c.

For Dark Chocolate Ganache

  • Infuse vanilla beans in cream overnight.
  • Mix glucose, trimoline & sorbitol into the vanilla cream.

Warm up cream mixture and pour over Dark chocolate gradually.

Raspberry with Dark Chocolate Praline 3 Favourite Chocolate Delight : Pastry Chef Rahul Chahar, Vivanta New Delhi, Dwarka
Favourite Choco Delight – Raspberry With Dark Chocolate Praline by Pastry Chef Rahul Chahar, Vivanta New Delhi, Dwarka

METHOD 

  • Take a Chocolate mould and wipe it properly.
  • Temper cocoa butter color and gradually apply with a ball of cotton wool in the mould.
  • Allow it to set and apply edible gold luster dust powder.
  • Pour Temper white chocolate in it and Remove all excess chocolate.
  • Fill with a raspberry filling in a center then Dark chocolate ganache.
  • Let set for 2hrs at room temperature before sealing.
  • At last cover it with White Chocolate.
  • Rest it for 3-4 hours then de-mould it.

Read more: Food Voyager

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