Valentine's Plated Dessert

Plated desserts

Made with: BAHIBE 46%

Steps: 5

Recipe calculated for 12 desserts.

Recipe steps

crunchy meringue

  • 125gegg whites
  • 125gsugar
  • 125gconfectioner's sugar
  • ANcrushed freeze dried raspberries
  • ANBAHIBE 46%
  1. Beat the egg whites at medium speed. Add the sugar gradually. When the whites are firm, gently incorporate the confectioner's sugar with a spatula. Pipe 18g of meringue on 10 silicone half-spheres. On half of the meringues place the crushed freeze dried raspberries. On the second half, cover with shaved BAHIBÉ 46% chocolate. Bake in a ventilated oven at 100°C (212°F) for 2 hours.

Raspberry coulis

  • 4ggelatin powder
  • 40gwater
  • 228gRaspberry purÉe
  • 24glime juice
  • 16gsugar
  • 280gfresh raspberries
  1. Rehydrate the powdered gelatin with water. In a saucepan, heat the raspberry purée, lime juice and sugar. Add the rehydrated gelatin. Heat everything to 60°C (140°F). Refrigerate for 30 minutes. Then add the fresh raspberries.

Ganache mounted with coconut milk

  • 100gcoconut milk
  • 1/2ealime (zested)
  • 10ginvert sugar
  • 10gglucose
  • 70gBAHIBE 46%
  • 150gwhipped cream
  • 12gcoconut liqueur
  1. Heat the milk, lemon peel and sugars. Infuse for 8 minutes. Gradually pour the hot mixture over the melted OPALYS 33% chocolate. Mix with an immersion blender to complete the emulsion. Add the cold cream and the liqueur. Reserve in the refrigerator ideally over night. Whisk the mixture to obtain a soft whipped texture.


  • 70g WHOLE MILK
  • 12g glucose
  • 12ginvert sugar
  • 90gBAHIBE 46%
  • 180gwhipped cream
  1. Heat the milk with the sugars. Gradually pour the hot mixture over the melted BAHIBÉ 46% chocolate. Immersion blend to complete the emulsion. Add the cold cream and reserve in the refrigerator overnight. Whisk in the mixture to obtain a soft texture.

Lemon Yogurt

  • 2.5glime zest
  • 75gcoconut milk
  • 15gsugar
  • 2gpectin NH
  • 3ggelatin
  • 250glemon flavored yogurt
  1. Infuse the lime zest in the coconut milk. Mix the sugar and the pectin. Strain the milk and then using a whisk add the sugar and pectin. Bring to a boil and incorporate the rehydrated gelatin. Chill and stir in the yogurt. Chill before pouring into a siphon. Reserve in the refrigerator. At the time of serving, add two gas cartridges for whipped cream.

Assembly and finishing

Fill the center of the Meringues with Raspberry Coulis. 

To plate the desserts, pipe half with 20g of Coconut Ganache, and half with 20g of BAHIBÉ Ganache. 

Top the Coconut Ganache with shaved coconut, and top the BAHIBÉ Ganache with shaved chocolate.

Decorate with a chocolate heart. 

At the time of serving, make a cloud of Yogurt Foam and then add the Meringue. 


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