Strawberry Yuzu Mint Mini Chocolate Bars are a quick, easy way to use up leftover chocolate to make edible gifts for the holidays.
Back in September, to my utter surprise and delight, I received a package of Valrhona's new Strawberry Inspiration to sample. I think you guys already know what a huge fan I am of their chocolate. Yeah? OK, I'll spare you the gush fest.
A few months prior to receiving the Strawberry Inspiration, Valrhona sent me samples of their, then new, Inspiration products - Passion Fruit and Almond. The Dude immediately fell for the latter, while I could not get my face out of the former. If you know anything about me, you know that I am a passion fruit addict. I ate so many in one sitting, as a child, I became physically ill. Didn't deter me one bit.
I am pretty crazy about yuzu too, if you hadn't already noticed, and heard it's next in line to be released!
So there I was thinking the passion fruit was the Inspiration holy grail, then along came strawberry. Competition got fierce AF. I lined up a few of my real life choco-loving friends and we taste-tested, for probably longer than was necessary, only to reach a stalemate. Personally, I place both on equal footing, but I can see why the strawberry might be more popular - it's a more familiar fruit and flavour to the masses.
I used some of the sample for a small batch ganache and what was left, to make a these Strawberry Yuzu Mint Mini Chocolate Bars, along with another slight variation.
Solid bars like this and this and barks are a great way to use up leftover chocolate. They are also a less intimidating way to play with flavours, without having to worry about fillings, water activity, capping etc. Perfect opportunity to practice your tempering skills, if you're new to chocolate, as you can melt it and try again, if needed. Before adding any toppings, of course.
Speaking of toppings... I used freeze-dried yuzu that I picked up at a little Japanese shop. The crystallized/candied mint leaves I made in the dehydrator, then whizzed them briefly in a coffee grinder for smaller pieces. In the correct lighting, the larger pieces had the appearance of pieces diamonds glimmering through the red.
I added a small pinch of freshly ground peppercorn to a few and wish I'd added it to all. Winning combination, IMHO!
I've never been one to paint within the lines, although that would be a great skill to have in this case. If you are worried about using gold shimmer, use cocoa butter to add colour, instead. Can't find freeze-dried yuzu, citrus zest will do the trick.
Strawberry Inspiration is one of a number of flavours from Valrhona's line of fruit and nut couvertures. It's made with freeze-dried strawberry, which provides an authentic strawberry flavour and eye-catching ruby red colour! AND, it is dairy-free.
I realize strawberry isn't the flavour of the season, but I think the colour of these Strawberry Yuzu Mint Mini Chocolate Bars are pretty festive. Maybe post-dinner keepsakes for your guests this holiday season!
Have you tried any of the flavours for the Inspiration line? If so, what's your fave?
Ingredients
- 200 grams Valrhona Strawberry Inspiration
- freeze-dried yuzu bits as needed
- crystallized mint leaves as needed
- edible gold shimmer to decorate mold
Instructions
- Decorate the mold by mixing the shimmer with a little alcohol or vodka to form a paste. Apply to the patterned areas of the mold with a small brush. Or you may apply the shimmer dry with a soft, fluffy brush.
- Temper the strawberry inspiration and pipe or pour into the mold cavities. Tap the mold a few times to level the chocolate and remove any air bubbles.
- Sprinkle the yuzu and mint leaves over the surface, while still wet. Allow to set at room temperature. If needed, pop in the refrigerator for 5-10 minutes. This helps the chocolate contract and release easily form the mold. Enjoy!!
Chef Lisa Castro says
Where did you get the chocolate mold for the strawberry Yuzu chocolate bar?
jacquee | i sugar coat it! says
From Chocolate World.