RSRV
Accords Mets et Champagnes
RSRV Blanc de Noirs Vintage

The harmony of a crunchy cocoa with the RSRV Blanc de Noirs Vintage.

3
90 minutes
20 minutes

The aromatic power and bitterness of cocoa will be the messengers of the complex and vinous expression of this RSRV Blancs de Noirs vintage. The combination of the creamy crunch of the dessert with the aromatic tension of this 100% Pinot Noir vintage brings a strong character to the palate. The structure of the finish is reinforced by the double contribution of the bitterness of cocoa and Pinot Noir and leaves a mineral, fresh sensation, with a hint of salinity. It should be noted that this pairing is successful because the cocoa crunch is very slightly sweet here.
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IngrEdients

For the ganache:

  • 170g of uht cream
  • 50g glucose syrup
  • 150g of 70% chocolate
  • 15g butter

For the dark chocolate dip:

  • 200g of 70% dark chocolate
  • 160g cocoa butter

For the chocolate rounds:

  • Sufficient amount of dark chocolate
  • Sufficient amount of cocoa powder
PrEparation

For the ganache:

1. Heat the cream with the glucose syrup, once everything boils, pour in three times over the butter and chocolate, weigh separately in a mixing bowl.

2. Mix gently so as not to incorporate air, then pour into Flexipan molds of your choice.

3. Put everything in the freezer so you can unmold them.


For the chocolate dipping:

1. Heat all the ingredients together in a bain-marie

2. With the dipping sauce and ganache hard, dip them completely to cover everything with a thin layer of crunchy chocolate.


For the chocolate rounds:

Temper your chocolate, spread it thinly on a sheet of guitar, once the chocolate no longer sticks, cut out circles corresponding to the size of the molded ganache.


Finishing:

Place the soaked ganache, place a circle of chocolate on top, then sprinkle everything with cocoa powder.
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