Rillettes Bouchées with chocolate glaze

Deconstruction & Combinations

Pairing of Chocolate with meats

Stage 1

Making Rillette  approximately 6 hours

Slow cooking in rendered fat (Duck Fat)

Stage 2 - The adding of additional flavor profiles - Sultana

                           raisins and coco powder

Ganache Recipe STEP 1

- 500 grams Water

- 100 grams Milk Powder  

 50 grams Cocoa Powder

STEP 2 – ADD TO STEP 1

-10 grams Pectin

- 5 grams Salt  

- 5 grams Sugar

STEP 3 POUR STEPS 1&2 OVER CHOCOLATE AT 218oF

STEP 4, when the glaze is cooled to 140°f add the bloomed gelatin (10 sheets)
STEP 5, when the glazed has cooled down to 90°f it is ready to be used

 

Using a ladle or chocolate funnel apply the chocolate to the turned out spheres  over a screen, parchment and sheet pan