
Chocolate parfait and foam

by:




This is part of our Amedei Tasting Plate, hut it is fantastic to serve on its own, with or without the chocolate foam. For the foam, you need a o.5liter (2cup) siphon. Of course, you can use any good chocolate (at least 70 percent cocoa solids), but we use Toscano Black for the foam because it has a deep, strong flavor that holds up well in the foam, gives you a big hit in the mouth, and then fades, whereas the Chuao, which we use for the parfait, has a rich and more persistent flavor that works well with the egg whites and cream, is able to come through strongly despite the coldness of the parfait (cold can dull flavors) and lasts longer in the mouth. I love this parfait, which we make using a meringue in which the sugar is heated with the egg whites before whipping (sometimes called Swiss meringue), but is very straightforward to do. Even if you don't want to add the foam, you can just make the parfait, keep it in the freezer and then slice it and serve it with some cream.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 cup whipping cream
6 ounces Amedei Chuao (or Valrhona chocolate, at least 70 percent cocoa solids)
1/3 cup egg whites
1/3 cup superfine sugar
7 1/2 teaspoons dextrose
For the chocolate foam:
8 ounces Amedei Toscano (Valrhona chocolate at least 70 percent cocoa solids)
5 1/2 teaspoons sugar
17 tablespoon sugar
17 tablespoons still mineral water
Servings Per Recipe: 4
Amount per Serving
Calories: 1117
- Total Fat: 66.9 g
- Saturated Fat: 39.8 g
- Trans Fat: 0.6 g
- Cholesterol: 76.9 mg
- Sodium: 166 mg
- Total Carbs: 123.9 g
- Dietary Fiber: 10.8 g
- Sugars: 100.9 g
- Protein: 8.5 g
preparation

comments
Serena
May 9, 2012