This online boutique delivers only within the United States of America.
ChocoPumpkin Veloute
1 small pumpkin (about 2 pounds)
2 cans coconut milk
1 tsp curry powder
3/4 tsp salt
1/2 tbsp pepper
1/2 tbsp espelette pepper powder
* a clear, perfumed distillation of fresh bitter-orange blossoms.
Preparation
-
Cut the pumpkin in half. Scoop out and discard seeds. Place pumpkin cut side down on a baking sheet. Loosely cover with aluminum foil and bake at 400 for approximately 45 minutes or until tender. Cool slightly. Scoop out pumpkin and discard skin. In a blender, process pumpkin and coconut milk. Add curry powder and spices.
Chocolate ShardsIn a medium bowl, melt Valrhona Dark Chocoalte over a bain marie (water bath), being careful not to allow any steam or water to mix with the chocolate. Once complete melted remove chocolate from over bain marie. Place a sheet of waxed paper and pour the chocolate over. Quickly spread the chocolate over the paper in a thin layer using the spatula. Place another sheet of waxed paper on top, pressing to release the air bubbles. Roll paper up tightly into 3/4-inch-wide roll and chill until set.
-
When ready to serve, arrange a few shards of Valrhona dark chocolate Le Noir 61% at the bottom of the bowl and sprinkle with chocolate shavings.
Ensure you add enough spice to the velouté to bring out the chocolate aromas.
