Moon and Globe


  • La Rose Noire Chocolate Universe – Moon & Globe
  • Pineapple Compote
  • Light Coconut Cream
  • Cocoa Crumble
  • White Glaze

Pineapple Compote

Pineapple Puree200 gr
Sugar25 gr
Pectin NH4 gr
Lemon Juice5 gr
Lime Zest1/2 u
Fresh Pineapple Cube150 gr
Vanilla Pod1 u
St. James Rum12 gr
Heat the pineapple puree, lemon juice, lime zest, fresh pineapple cube and vanilla pod to 40°C. Add the mixed sugar and pectin and cook for approximately 3 minutes. Remove from heat and add the St. James Rum.

Light Coconut Cream

Coconut Puree500 gr
Sugar50 gr
Gelatine Sheet12 gr
Semi-Whipped Cream320 gr
Bring 200 gr of coconut puree and sugar to a boil. Add the gelatine and remaining coconut puree. Cool down to 35°C and fold in the semi-whipped cream.

Cocoa Crumble

Butter125 gr
Sugar125 gr
Almond Powder125 gr
Cocoa Powder12 gr
Cake Flour100 gr
Sea Salt3 gr
Caraibe Dark Chocolate, 66% cocoa210 gr
Beat the butter and sugar using a mixer with paddle attachment. Sift the cake flour, cocoa powder, almond powder and sea salt together, then add it on the mixture. Make 10mm cubes and scatter on the silicone mat. Bake at 160°C for approximately 20 minutes. Coat with tempered chocolate and spread on a baking sheet. Store in an airtight container.

White Glaze

Sugar285 gr
Water72 gr
Glucose100 gr
Cream 35%310 gr
Skimmed Milk Powder72 gr
Gelatine Sheet10 gr
Neutral Glaze50 gr
Titanium Dioxide2 gr
Cook water, sugar, and glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool down to 60°C and add gelatine, neutral glaze and titanium dioxide. Blend and set aside at 4°C.