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Valrhona Verrines

Valrhona Verrines

Serves 4

220g Valrhona Manjari  or Guanaja chocolate

Sea salt

220g full cream milk (silver top)

1 black cardamom pod, cracked

1 free range egg

2 oranges, juiced

1/8tsp Orange Blossom Water

20g sugar

1 green cardamom pod, cracked

1 punnet strawberries, hulled and quartered

Colonna Mandarin Infused Extra Virgin Olive Oil

Fennel fronds


Place chocolate and a pinch of salt in a heatproof bowl set above a saucepan of simmering water to melt the chocolate. Stir until smooth.

Place milk and black cardamom in a saucepan and bring to a simmer. Strain and then pour over the chocolate, stirring until smooth. In a clean bowl, lightly whisk the egg and then add to the milk and chocolate. Return to the saucepan over a medium heat. Stir continuously for 5-8 minutes until the mixture thickens little. Take off the heat and pour the mixture into 4 glasses. Place on a tray in the fridge.

In a small saucepan, place orange juice, orange blossom, sugar and green cardamom. Simmer for 3 minutes or until the juice clarifies. Leave to cool in the fridge.

Gently mix the strawberries through the chilled syrup and spoon over the top of the set chocolate. Garnish with mandarin oil and fennel fronds.

 © Recipe by Tom Hishon, Orphans Kitchen

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