Chocolate Candy Orange Timbale with Strawberry Carpaccio and Balsamic Reduction Serves 8
For the Chocolate/Orange Timbale
1 qt. whipping cream
1 lb dark chocolate
3 oz candied orange peel
For the Strawberry Carpaccio
3 pt fresh, stemmed
strawberries
For the Balsamic Reduction
10 oz balsamic vinegar
3 oz granulated sugar
For the Chocolate/Orange Timbale:
Melt chocolate over a bain-marie and set aside. Whipped 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.
For the Strawberry Carpaccio:
Slice the strawberries paper-thin, length-wise.
For the Balsamic Reduction:
Place the balsamic and sugar in a small pan at low temperature and reduce to a syrup.
To Assemble:
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.
