Arequipa | Valrhona Chocolate

Name: Arequipa | Valrhona Chocolate
Ingredients: 180g Nyons black olives; 2g Pectin NH; 30g Trehalose powder; 30g Dextrose; 30g Glucose powder DE33; 60g Sour cherry purée; 4g Lemon juice; 4g Lemon zest; 13g Pectin NH; 150g Trehalose powder; 440g Sour cherry purée; 170g Glucose DE60; 55g Dextrose; 17g 100% Femminello lemon purée

www.valrhona.com

Make the black olive and sour cherry tapenade and the sour cherry confit, then set aside until you are ready to assemble. Make the crunchy coating. Make th

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.

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Ingredients

180g Nyons black olives
2g Pectin NH
30g Trehalose powder
30g Dextrose
30g Glucose powder DE33
60g Sour cherry purée
4g Lemon juice
4g Lemon zest
13g Pectin NH
150g Trehalose powder
440g Sour cherry purée
170g Glucose DE60
55g Dextrose
17g 100% Femminello lemon purée

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