Flowers on the Rocks

Flowers on the Rocks

Bar and Bouchées

Made with: ALMOND INSPIRATION

Steps: 2

An original recipe from Young Yoon Choi

Recipe steps

puffed black rice

  • 200gblack rice
  1. Cook the black rice in a pan as you would popcorn.

Almond Whipped Ganache

  • 450gWhipping cream
  • 50gGlucose
  • 50gInvert sugar syrup
  • 650gALMOND INSPIRATION
  • 1200gWhipping cream
  1. Heat the smaller portion of cream, the glucose and the invert sugar. Slowly combine this hot mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion.
  2. Add the larger portion of cold whipping cream. Mix again.
  3. Leave to set in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

Assembly and finishing

Temper some chocolate and mix it with the puffed rice.
Place the puffed rice on top of the almond whipped ganache and decorate it with chocolate and flowers.

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