Pineapple Rum Two-Bite Treat

Products Used

Small Rectangle Cup

(coming soon to website)


Milk Chocolate Chantilly 
115 gr           Cream 35% #1
4 gr             Inverted sugar*
4 gr             Glucose*
200 gr        Cacao Barry Alunga 41%

350 gr        Cream 35% (COLD) #2

Preparation :

  • Boil the first part of the cream with the inverted sugar and glucose
  • Pour over the chocolate
  • Wait two minutes and blend to create an emulsion
  • Slowly add the cold cream and mix with a hand-held (immersion) blender
  • Refrigerate for at least 12 hours before use 


*Inverted sugar can be replaced by honey AND glucose can be replaced by corn syrup


Pineapple and Rum Marmalade

100 gr        Sugar
700 gr       Pineapple
5 gr            Vanilla pod
10 gr          Cornstarch
40 gr         Rum


  • Cut the pineapple in brunoise and let simmer in a pot on low temperature with the sugar and the vanilla

  • In small bowl, mix together rum and cornstarch.

  • When the pineapple cubes are translucent, add the rum/cornstarch mixture. Mix well. 

  • Remove from heat and keep refrigerated


Chocolate Streusel 

100 gr        All-purpose flour
25 gr         Cornstarch
25 gr         Cacao Barry Extra Brute Cocoa Powder
5 gr            Fine salt
80 gr         Ground hazelnut
125 gr        Brown sugar
125 gr        Butter, cold


  • Sift the flour, cocoa powder, cornstarch and salt.
  • Add sugar and ground hazelnut to powder mixture.
  • Mix with small cubes of cold butter until well combined.
  • Spread out on a silicon sheet and cook in the oven at 160°C for about 15 minutes (mixing halfway through).



  • Fill the small rectangle cup halfway with the Chantilly.
  • Add a layer of the pineapple and rum marmalade. 
  • Top marmalade layer with more Chantilly to the rim of cup and smooth. 
  • Garnish with chocolate streusel and a small Chantilly rosette. 
  • Decorate with a Mona Lisa buttercurly, pineapple pieces and pea shoots.

Recipe by: Chef Nicolas Dutertre