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Recipe Category / Sweets / Desserts



For the flexi chocolate

  • Add the gelatin into a bowl, cover with water, and set aside to soften.
  • Place a pot over low heat and add the heavy cream, glucose, salt, the agar-agar mixed with the sugar, the ginger, and mix with a hand whisk.
  • As soon as it comes to a boil, turn off the heat (Να γραφτεί στο κείμενο), add the gelatin after draining it well, the couverture, and mix with a spatula.
  • Transfer into a 10x30 cm greased loaf tin and refrigerate for 3-4 hours to thicken.

For the chocolate tuiles

  • Preheat the oven to 190ο C (370ο F) set to fan.
  • In a bowl add the icing sugar, milk, butter, cocoa powder, flour, and mix with a spatula.
  • Add the mixture in two baking pans lined with parchment paper and spread it with a spatula to make it a very thin sheet.
  • Bake for 10 minutes, let it cool, and then break it into uneven pieces.
  • Place the pieces on some parchment paper and dye them with the gold food color mist.

For the chocolate rocks

  • In a bowl add the melted couverture.
  • Add the maltodextrin in three batches. Firstly, mix with a spatula and when the mixture starts thickening, continue with your hands.
  • Make chocolate rocks and set them aside.

For the raspberry coulis

  • Place a pot over medium heat.
  • Add the raspberry puree, the agar-agar mixed with the sugar, and mix with a hand whisk until it comes to a boil.
  • Remove from the heat, add the lime zest, and mix.
  • Refrigerate for 1 hour to thicken.
  • Transfer into a dosing container and beat with an immersion blender.

For the chocolate leaves

  • Add the melted couverture into a bowl.
  • Spread a little of the couverture on the one side of a small knife and leave a chocolate print onto a silicone baking mat (silpat). Follow the same process for 4 chocolate “leaves”.
  • Fold the silpat and place two 11 cm cookie cutters on its sides, in order for the leaves to curve.
  • Let them cool and stabilize.
  • Dye with the gold food color mist and set aside.

To assemble

  • Cut a 2x25 cm strip of the flexi chocolate and place it onto your serving plate, shaped like an “s”.
  • With the raspberry coulis, make 24 dots onto the plate; 8 large, 8 medium, and 8 small.
  • Place 4 golden tuiles onto the chocolate, 4 chocolate rocks, the golden leaves, the raspberries, the edible flowers, and serve.
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Nutrition information per 100 gr.

Calories (kcal)
14 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
20 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
43 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
13 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
31 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
7 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
12 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
-1 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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