Trésor Jeunesse (Youth Dew)

Used Cacao Barry products

Trésor Jeunesse (Youth Dew)

Created by
  • Sabine Dubenkropp
    German finalist at the World Chocolate Masters 2015, works at Confiserie Mélanie in Berlin
level 3
Used Cacao Barry products
Recipe components

Financiers à la Châtaigne

  • 300g
    brown butter
  • 0.5g
  • 25g
    chestnut tree honey
  • 113g
    chestnut flour
  • 1g
    baking powder
  • 250g
    icing sugar
  • 138g
    almond flour
  • 300g
    egg white
  • Q.S.
    chopped nuts

Mix together butter, salt and honey.
Mix together flour, baking powder and icing sugar, and add egg whites in 3 parts while stirring.
Mix in butter-honey mixture, fill silpat mould and sprinkle nuts on top.
Bake at 170°C for 10-12 minutes.

Paté de Fruit Goji berry and Barberry

  • 200g
    Fruit'Purée Goji Capfruit
  • 100g
    Fruit'Purée Pear Williams Capfruit
  • 300g
  • 6g
  • 90g
  • 3spoon(s)
    lime juice
  • 75g

Boil together Fruit'Purée Goji Capfruit, Fruit'Purée Pear Williams Capfruit and half of sugar.
Mix together second half of sugar and pectin, whisk into fruit purees and bring to a boil.
Add glucose and heat up to 106°C.
Whisk in lime juice and barberries, and pour onto silpat.

Ganache with Nibs


Heat cream up to 80°C and pour onto chocolate.
Emulsify, starting in the centre of mixture.
Pour onto silpat, decorate with cocoa nibs and leave to crystallise.


  • Q.S.
    caramelised almonds, hazelnuts and pistachios
  • Q.S.
    goju berries (dried)
  • Q.S.
    barberries (dried)
  • Q.S.
    Cacao Barry® chocolate
  • Q.S.
    gold powder

Pipe dot of tempered chocolate.
Arrange nuts and berries in chocolate.
Sprinkle with golden glitter.