Luxury Hotels Scotland


Dryburgh Recipe

Valrhona Dark Chocolate Delice,
White Chocolate Parfait and Mint Chocolate Syrup


Chocolate Delice:
325g bitter chocolate (70% cocoa solids) chopped
125g bitter chocolate for the chocolate discs
40g unsalted butter
½ gelatine leaf
25ml hot water
3 egg yolks
8g bitter cocoa powder
200ml olive oil
5 egg whites (approx. 145g)


Put 300g chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Stir until melted, being careful to keep any water away from the chocolate or it will thicken and become grainy. Stir in the butter, then place the bowl to one side, keeping it warm.

Soak the gelatine in cold water for about 5 mins, until soft and pliable. Put the hot water in a small bowl. Squeeze out excess water from the gelatine and add it to the hot water, stirring until dissolved. Set aside. Whisk the egg yolks together and mix in the cocoa powder. Slowly drizzle in the olive oil a little at a time, whisking constantly, as if making mayonnaise. Stir in the gelatine water and then carefully add the mixture to the chocolate. Whisk the egg whites briefly, just to break them down (they should not be white and frothy), then carefully fold them into the chocolate mixture. Pour the mixture into 8 metal moulds, filling them two thirds full. Chill for 2 hours, until set.

White Chocolate Parfait:
125g white chocolate, chopped
200ml single cream
6 egg yolks
90g sugar
200ml double cream


Melt the white chocolate in a bowl suspended over a pan of simmering water. Place the single cream in a saucepan, bring just to the boil and set aside. Whisk the egg yolks and sugar together in a bowl until the sugar has dissolved. Pour in the boiled single cream, stirring continuously. Return to the saucepan and cook over a medium heat, stirring constantly with a wooden spoon. Do not let it boil. The custard will be ready when the mixture coats the back of the spoon, or if a line drawn through the coating holds when the spoon is held up. It will take about 5 minutes to reach this stage. Strain the custard through a fine sieve into a mixing bowl, and stir in the melted white chocolate. Using a food processor or hand-held electric whisk, beat at a medium-low speed for 5-10 minutes, until the chocolate mixture is cool. Whisk the double cream in a bowl until it holds soft peaks. When the chocolate mixture is cool fold in, by hand, the double cream.

Pour the mixture into a small cylindrical mould or ovenproof glass dish lined with cling film (or a terrine mould similarly lined) and cover with more cling film. Chill in the freezer for at least 4 hours, until set.

Mint Chocolate Syrup:
150g Sugar
150ml Water
200g Dark Chocolate
1 Sprig of mint

Bring sugar and water to the boil, take off heat and add chocolate, stirring till fully incorporated. Add mint and allow to cool. Use as needed.

To Garnish:
Use mint leaf, edible silver foil, and chocolate decor (lattice work).

Head Chef: Peter Sneglar
Dryburgh, St Boswells, Melrose, Roxburghshire »

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