INGREDIENTS (50 chocolates)
For the supremes of guinea fowl poached with herbs and vainilla:
6 supremes of guinea fowl
1.5 l. water
1 vanilla pod, opened and scraped
Salt Freshly-ground pepper
For the chocolate chaudfrois:
600 g. full-cream milk
8 g. pectin X58
10 g. table salt
170 g. Guanaja 70% couverture
Supremes of guinea fowl poached with herbs and vanilla
Place each supreme between two sheets of cling film. Beat with a mallet to soften or with the base of a saucepan to slightly flatten them. Season and perfume with dill, shiso and scraped vanilla. Add salt and pepper.Roll up tight inside the film, forming a perfect sausage shape. Tie the ends with string. Cook the sausages in simmering water for about 8-10 minutes, drain and cool down quickly. Cut into 1.5cm. slices. Insert wooden skewers and freeze very briefly.
Sieve the pectin with the salt and add to the hot milk, beating all the time. Bring to the boil then pour slowly into the chocolate to form an emulsion. Add pepper and check the salt then leave to cool. When the temperature reaches 35-45ºC, dip the guinea fowl pieces in the chocolate (using either the wooden skewers or a traditional chocolate stick). Finish with drops of chaudfroid on the top and decorate with the herbs.
After coating, keep the chocolates in the refrigerator. Accompany with salty biscuits or with freshly-made potato crisps.