Milk Chocolate Sorbet with “Perfect” Ganache Cocoa Pods

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Ingredients

Components

  • 120 g / 4.23 oz “Perfect” Ganache
  • 50 g / 1.76 oz cocoa nibs
  • 20 Milk Chocolate Pods
  • 300 g / 10.58 oz Milk Chocolate Sorbet

Method

Assembly

  1. Place a small drop of ganache on the plate.
  2. Place 5 g / .18 oz of cocoa nibs on the ganache.
  3. Place the cocoa pod with the ganache on the plate, cocoa nibs facing up.
  4. Place an empty pod diagonally on top of the first pod.
  5. Scoop a medium quenelle (30 g / 1.06 oz) of the sorbet on the cocoa nibs and serve immediately.

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