Ruby Chocolate, Red Berry and Timut Pepper Entremet (Love)

A week before Valentine’s Day, I’m offering you an all-pink entremets, perfect for surprising your sweetheart and playing the romantic. To make it, I wanted to use a brand new chocolate from Cacao Barry. After dark, milk and white, here’s the latest addition: Ruby chocolate, naturally coloured pink. It’s made from the cocoa bean called Ruby, which is unique in that it naturally contains that fresh, fruity berry note and that very particular shade of colour. So this chocolate pairs perfectly with red berries in general.

I therefore made a Ruby chocolate mousse without adding anything else to it. I must admit that I was expecting a more pronounced flavour when tasting it. In the end, it’s fairly similar to a red berry entremets with a white chocolate mousse (but perhaps my palate isn’t expert enough). If you like white chocolate in general, it will suit you perfectly. Personally, next time, I’ll add a vanilla pod to bring a little fragrance. As for the colour, it becomes paler and that’s normal. I didn’t want to add any colouring but you can if you wish (just a little, mind!).

Then, in the course of my research, I discovered the raspberry jam offered by LeNôtre, in which Timut pepper was used to brighten up the raspberry with its citrus notes. So I wanted to try it too. Timut pepper comes from Nepal and stands out from other berries thanks to its unique, very fruity flavour, reminiscent of citrus and more particularly pink grapefruit. Don’t worry, it’s not a hot pepper. In fact, it’s a pepper in name only, a bit like Sichuan pepper (which could just as well have been used in this recipe for its lemony notes). When tasting my confit, I could detect it without any trouble but when it came to eating the dessert, with all the other flavours, it faded away… I’ve corrected the recipe by adding a little more pepper (I had used 3g) and letting it infuse a little.

Here, no streusel, feuillantine or other crunchy biscuit. It’s an entremets that isn’t very difficult to make in itself but for a little touch of crunch, I coated the madeleine sponge with a little melted Ruby chocolate (which has the advantage of staying pink when used in this way).

I took the opportunity to use the Lovely mould by Pavoni that I had won in the competition organised by Cécile Farkas Moritel (I came 3rd). It’s small, perfect for 3-4 people, but if you want a bigger entremets, note that it also comes in a 1L version (there’s even an individual version). Another new thing: I was able to test my Christmas present and spray my dessert with a paint sprayer (I use the Wagner W180 but I don’t have enough experience yet to tell you about it in detail, I’m in the testing phase :P). It’s really not easy to use at first; it’s going to take me a bit of time to master the beast. The hardest part is not making any drips (which I did, obviously, but I allowed myself to get rid of them thanks to Photoshop).

If you’re looking for another Valentine’s Day recipe, I suggest you take a look at my chocolate and raspberry entremets.