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4 oz. The Perfect Purée Red Raspberry, thawed |
| • |
1 oz. Balsamic vinegar |
| • |
16 oz. dark chocolate courveture, chopped |
| • |
12 oz. heavy cream |
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| Method: |
| 1. |
In a stainless steel pot bring heavy cream, raspberry puree, and Balsamic vinegar to a boil. |
| 2. |
Place bowl with chopped courveture over the pot to facilitate melting of chocolate. |
| 3. |
Allow cream to boil for a full minute and then pour over courveture. |
| 4. |
Allow to sit for about 30 seconds and then whisk until all the chocolate has melted. |
| 5. |
Place bowl in cooler and stir every fifteen minutes until it begins to set. |
| 6. |
Place in ice bath to bring to a temperature below 41 °F for later use. |
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