Plum in Chocolate Delight

Ingredients

In this adaptation to Haute cuisine, the Plum in Chocolate Delight elevates the traditional Polish dessert to new heights of sophistication. The plums are poached in a refined syrup infused with aromatic spices, such as star anise and vanilla, adding complexity to the flavor profile. The chocolate glaze is made with high-quality dark chocolate, enhancing the richness and depth of the dessert. The presentation is also enhanced, with meticulous attention to detail in the plating and garnishing. We alse have the original recipe for Śliwka w czekoladzie, so you can check it out.

• 6 plums, ripe but firm 6 plums, ripe but firm
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise pods 2 star anise pods
• 1 vanilla bean, split and seeds scraped 1 vanilla bean, split and seeds scraped
• 7 oz (200g) dark chocolate, finely chopped 7 oz (200g) dark chocolate, finely chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Edible gold leaf (optional), for garnish Edible gold leaf (optional), for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 40g, 35g
• Protein: 2g
• Fiber: 3g
• Salt: 0.02g

Preparation

1. 1.
   In a saucepan, combine the water, sugar, cinnamon stick, star anise, and vanilla bean seeds. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
2. 2.
   Add the plums to the syrup and poach for 5-7 minutes, or until they are tender but still hold their shape. Remove the plums from the syrup and set aside to cool.
3. 3.
   In a heatproof bowl, place the chopped dark chocolate. In a separate saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute to melt. Stir until smooth and glossy.
4. 4.
   Dip each poached plum into the chocolate glaze, ensuring it is evenly coated. Place the coated plums on a wire rack to allow any excess chocolate to drip off.
5. 5.
   Optional: Decorate the Plum in Chocolate Delight with a delicate touch of edible gold leaf for an extra touch of elegance.
6. 6.
   Refrigerate the plums for at least 30 minutes, or until the chocolate is set.
7. 7.
   Serve the Plum in Chocolate Delight chilled, allowing the flavors to meld together for a truly indulgent experience.

Treat your ingredients with care...

• Plums — Choose plums that are ripe but still firm to ensure they hold their shape during poaching.
• Dark chocolate — Opt for high-quality dark chocolate with a cocoa content of at least 70% for a rich and intense flavor.

Tips & Tricks

• For an extra burst of flavor, add a splash of brandy or rum to the poaching syrup.
• If you prefer a lighter chocolate glaze, you can use a combination of dark and milk chocolate.
• To save time, you can prepare the poached plums and chocolate glaze in advance and assemble just before serving.
• Serve the Plum in Chocolate Delight with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
• Experiment with different garnishes such as crushed pistachios or a sprinkle of cocoa powder to add your own personal touch.

Serving advice

Present the Plum in Chocolate Delight on a pristine white plate, allowing the vibrant purple color of the plums and the glossy chocolate coating to take center stage. Add a touch of elegance by dusting the plate with powdered sugar or cocoa powder before placing the dessert. Serve with a small dessert fork or spoon to savor each decadent bite.

Presentation advice

To create an eye-catching presentation, arrange the Plum in Chocolate Delight in a circular pattern on the plate, with each plum slightly overlapping the previous one. Drizzle a thin line of chocolate sauce around the plate for an artistic touch. Garnish with a delicate mint leaf or a sprinkle of edible gold leaf for a luxurious finishing touch.