Preparation steps
- Melt chocolate in a bain-marie, and when completely melted add cream, stirring with a whisk until you have a nice smooth ganache. Allow to return to room temperature.
- Meanwhile, cut cheese and candied orange peel into very thin sticks.
- Fill chocolate shells with chocolate ganache and plant the cheese and candied orange peel. Use a tiny bit of leftover ganache to attach the little flowers to their stems.
- Leave to chill and serve between your cheese course and dessert.
😉 Tip: For this recipe you can make the ganache with your choice from Valrhona’s range of chocolates.
You could also try using different cooked pressed cheeses.
