Verrine de Chocolate

Tempo de preparo 15 minutes Refrigeration time: 3 hours
Rende até 31 units of 105 g
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Sobre a receita

This Chocolate Verrine recipe was developed for our food service audience


  • Intense Ganache:
  • 390ml UHT milk cream
  • 550g Inovare Intense Bar
  • Spice Ganache:
  • 525g UHT cream
  • 1050g Inovare with Milk
  • 2g Clove Powder
  • 3g Cinnamon Powder
  • 65ml Cognac
  • Dough:
  • 620g chocolate cake shavings
  • Finalization:
  • 155g Melken White Chocolate Granules

Modo de preparo

1. Make the intense ganache: heat the cream and Inovare Intense, stirring until you get a smooth cream.2. Make the spice ganache: heat the cream and Inovare Ao Leite, stirring until creamy. Add cloves, cinnamon and brandy to this cream. Chill for 3 hours to acquire consistency. 3. In individual packages (capacity 120 g), place 20 g of cake shavings, 50 g of spice ganache, 30 g of Intensa ganache and 5 g of Melken White Granule. 4. Cap, label and keep refrigerated.