Flowers On The Rocks

Made with Almond Inspiration

An original recipe from Young Yoon Choi

2 steps


Recipe Step by Step


Puffed Black Rice

200g black rice

Cook the black rice in a pan as you would popcorn.

Almond Whipped Ganache

450g Whipping cream
50g Glucose
50g Invert sugar syrup
1200g Whipping cream

Heat the smaller portion of cream, the glucose and the invert sugar. Slowly combine this hot mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold whipping cream. Mix again. Leave to set in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

Assembly and finishing

Temper some chocolate and mix it with the puffed rice.
Place the puffed rice on top of the almond whipped ganache and decorate it with chocolate and flowers.

Meet the Chef
Pastry Chef Trainer - Asia at Tokyo

Young Yoon Choi

I wanted to showcase black rice in an original dessert. This cereal’s flavor isn’t unlike hazelnut and it’s packed full of minerals and fiber

Learn more