Chocolate Sunrise

Yield 12 verrines.




80 g almond paste 50%

30 g icing sugar

25 g egg yolks

25 g whole eggs

25 g cocoa powder Callebaut® CP

25 g bread flour

25 g melted butter

75 g egg whites

30 g sugar



1. Combine almond paste, icing sugar, egg yolks, whole eggs, cocoa powder, bread flour, melted butter and emulsify in a Robot-Coup®.

2. Combine egg whites and sugar, whip up in a KitchenAid. Fold into the almond mixture with a soft spatula.

3. Spread out on a 30 cm x 40 cm baking tray. Bake for 10 minutes at 180˚C (356˚F). Cut into small pieces and dry in the oven for 20 minutes at 120˚C (248˚F).



600 g mango puree

5 g dried lavender flowers

10 g lemon juice

50 g sugar

24 g Pectin NH

100 g invert sugar



1. Combine mango puree and dried lavender flowers in a saucepan and heat up to 90˚C (194˚F). Leave to infuse for 5 minutes and drain out the lavender.

2. Add lemon juice, sugar and Pectin NH. Bring to boil for 20 seconds.

3. Add invert sugar.



130 g egg yolks

100 g simple syrup

200 g melted dark chocolate Callebaut® Select 811NV

350 g whipped cream



1. Make a sabayon. Transfer to a mixer and whip until it cools down to 30˚C (86˚F).

2. Fold in 1/3 of whipped cream with the chocolate at 50˚C (122˚F). Then fold in the sabayon and the remaining whipped cream.



190 g cream 35%

90 g milk chocolate Callebaut® Origine Arriba CHM-Q415AR

120 g fine hazelnut praline Callebaut® PRA-CLAS

100 g cocoa butter in powder form Callebaut® Mycryo® NCB-HD706



1. Bring cream to boil.

2. Pour the hot cream over the chocolate, praline and Mycryo® and emulsify with hand-held blender.



500 g cream 35%

55 g sugar



Whip until stiff.


Tips: Instead of using mango and lavender, try apples and maple syrup.


Recipe by Chef Derrick Tu Tan Pho, Master Chocolatier and Pastry Chef.

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Advancing food science, culinary & agrotechnology | MY • SG

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