Chocolate Candy Orange Timbale Strawberry Carpaccio & Balsamic Reduction

Serves 4

Ingredients
Chocolate /Orange Timbale

1 qt whipping cream

1 lb dark chocolate

3 oz candied orange peel

Strawberry Carpaccio

3 pints fresh, stemmed strawberries

Balsamic Reduction

10 oz balsamic vinegar

3 oz granulated sugar

Preparation
Chocolate /Orange Timbale:

Melt chocolate over a bain-marie

and set aside. Whip cream until soft

peaks, fold into melted chocolate

to incorporate, then add candied

orange peel. Pour mix into a timbale

mold and chill to set.

Strawberry Carpaccio:

Slice the strawberries paper-thin,

lenght-wise.

Balsamic Reduction:

Place the balsamic and sugar in a

small pan at low temperature and

reduce to a syrup.

Presentation
Place the thin sliced strawberries in the center of each plate, place the

chocolate timbale on top and drizzle the balsamic on the strawberries.

Garnish with chocolate shavings, if desired.

Bon Appetit!