Cranberry Cube

Cream the butter and brown sugar together on a stand mixer with the paddle attachment.



Slowly add the eggs and vanilla extract to the creamed butter.



Once incorporated, scrape down the sides of the bowl and add the melted chocolate.



Add the flour and baking soda.



Combine the cocoa powder and water- heat until hot but not boiling.



Finish by adding the hot liquid.



Spread on silpats with a raplette on the lowest setting (no.1).



Place on sheet pans and baking at 325ºF (163ºC) for 6 min.



Remove and cool.



Freeze before removing silpain.

Bring the cream and inverted sugar to a boil.



Melt the chocolate and slowly pour the hot cream over the chocolate in several additions, mixing well before adding more.



Process with an immersion blender to perfect the emulsion. Set aside until ready to use.

Combine the pectin with 20g of the sugar and set aside.

Combine all the remaining ingredients and cool over low/medium heat for about 15-20 minutes, or until the cranberries start to break down and the mixture thickens.

Add the pectin sugar mixture and cook boil for 3-5 minutes.

Remove from the heat and blend smooth.

*Chef’s Tip: Fresh or frozen whole cranberries can be used

Bring the cream to a boil. Melt the chocolate and slowly pour the hot cream over the chocolate in several additions, mixing well before adding more.



Add the ABSOLU CRISTAL that is 167ºF (75ºC). Process with an immersion blender to perfect the emulsion.