Dessert for grappa: pear chocolates
9 May 2019 Food
The Ribollito collection includes also two distillates: white grappa and aged grappa, which are born precisely from grape marc, that make a longer fermentation.
An aromatic and traditional profile, the aged version is characterized by an 18-month passage in Slavonian oak barrels.
What can you eat with a glass of Grappa? The chef Valentina proposes the recipe for a delicious dessert of pear-filled chocolates.
Recipe by Valentina Cresti
Photos by Tommaso Martellini
Ingredients per 10 chocolates:
- 100 gr of white Skyr or greek yogurt 5% fat
- 1/2 ripe pear
- 2 teaspoons of sugar
- 50 gr of dark chocolate
Melt the chocolate in a bain-marie or in the microwave, taking care that it does not burn. Brush some silicone molds with a first layer of dark chocolate, taking care not to leave holes and put them in the freezer; after a few minutes add a second layer of chocolate, put it back in the freezer and finish with a third layer.
Meanwhile clean the pear and make a purée with a blender, then add the sugar and the yogurt / skyr drained of any liquid.
Once the cream has been made homogeneous, remove the chocolates shells from the freezer and place a teaspoon of the mixture inside them, up to a millimeter below the level. Put in the freezer. Melt the remaining chocolate again and, once the chocolates are removed from the freezer, cover them with a teaspoon.
Once they are completely cooled, serve the chocolates with a glass of Grappa di Ribollito Riserva.