Ruby Chocolate Entremet: Ruby chocolate cremeux, raspberry gel, pistachio pound cake, pistachio mousse, crushed toasted pistachios and raspberries
Credit: Green Olive Media
Valentine’s-Inspired Ruby-Red Cremeux
Canoe | Atlanta
Jessica McKinney
Chocolate and Valentine’s Day have enjoyed a ridiculously successful partnership since the mid-19th century, and it has only grown sweeter since the recent introduction of ruby chocolate, which boasts a distinctive, natural pink hue. In fact, the Ruby Chocolate Entremet at Canoe, a fine-dining restaurant serving New American fare, was inspired by everyone’s favorite romantic holiday. “This dessert was inspired by my search for the perfect dish for Valentine’s Day, which is like the Super Bowl for the restaurant industry,” says Jessica McKinney, executive pastry chef. “I like to experiment with different types of chocolate and use them in unique ways.”
McKinney’s stunning creation is a ruby chocolate cremeux with a raspberry gel center that sits atop a pistachio pound cake. It is surrounded by pistachio mousse with crushed toasted pistachios and ripe raspberries. “Ruby chocolate is like gold to me as a pastry chef. Not only is it beautiful, but it pairs perfectly with pistachio, which I love. It has a soft, fruity undertone that prevents the dish from becoming too heavy. With the addition of the raspberries and pistachios, you almost forget you are eating a chocolate dish at all!”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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