{"id":10962,"date":"2018-04-02T10:22:26","date_gmt":"2018-04-02T09:22:26","guid":{"rendered":"https:\/\/www.trafalgar.com\/real-word\/?p=10962"},"modified":"2025-07-18T13:36:03","modified_gmt":"2025-07-18T12:36:03","slug":"a-hidden-gem-for-chocolate-lovers","status":"publish","type":"post","link":"https:\/\/www.trafalgar.com\/real-word\/a-hidden-gem-for-chocolate-lovers\/","title":{"rendered":"Introducing the Chocolate Bavarois recipe"},"content":{"rendered":"

As the Easter weekend comes to an end, it’s time for use to reluctantly fasten our waistbands and accept the inevitable: its no longer socially accepted to consume unfeasible levels of creamy, moreish and sickly sweet chocolate in one\u00a0relentless\u00a0<\/em>stream.<\/p>\n

But if the average trawl of Easter eggs just doesn’t cut it for you – or if you fancy flexing your creative skills – we are sharing a beautiful chocolate recipe direct from the George V restaurant at Ashford Castle so you can make the most of your leftover chocolate. From our very own Beatrice Tollman, these creations are not for the fainthearted or calorie-shy. But they do promise chocolate satisfaction that will last until the New Year.<\/p>\n

\n
\n

Opalys Chocolate Bavarois with Forced Rhubarb, Juniper and Shortcross Gin <\/strong><\/span><\/p>\n

White chocolate Bavarois:<\/u><\/strong><\/p>\n

No. of portions\u00a0 10<\/p>\n

Ingredients:<\/u><\/strong><\/p>\n

330g\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk<\/p>\n

60g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pasteurized egg yolk<\/p>\n

55g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 caster sugar<\/p>\n

3 leaf \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 gelatine<\/p>\n

200g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 semi- whipped cream<\/p>\n

200g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 white chocolate (opalys)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/strong><\/p>\n

Method<\/u><\/strong><\/p>\n

    \n
  1. Soak the gelatine in cold water.<\/li>\n
  2. Place the milk into a saucepan and allow to simmer.<\/li>\n
  3. Whisk the egg yolks with the sugar.<\/li>\n
  4. Pour the milk onto the egg mixture and whisk to combine.<\/li>\n
  5. Place the mixture back into the saucepan and cook for 3-4 minutes or until the mixture thickens.<\/li>\n
  6. Squeeze the excess water from the gelatine and add to the mixture, whisking to ensure the gelatine is fully incorporated.<\/li>\n
  7. Pour onto the white chocolate and whisk to combine.<\/li>\n
  8. Allow cooling completely.<\/li>\n
  9. When the mixture is cool but still flexible, whisk in the whipped cream.<\/li>\n
  10. Pipe into prepared moulds and freeze.<\/li>\n<\/ol>\n

    Rhubarb jelly:<\/u><\/strong><\/p>\n

    No. of portions 1 slip mat<\/p>\n

    Ingredients:<\/u><\/strong><\/p>\n

    500g Fresh forced rhubarb juice<\/p>\n

    10g lemon juice<\/p>\n

    270g caster sugar<\/p>\n

    40g trimoline<\/p>\n

    7.5 leaf gelatine<\/p>\n

    Method<\/u><\/strong><\/p>\n

      \n
    1. Soak the gelatine in cold water.<\/li>\n
    2. Place the rhubarb juice, trimoline and caster sugar into a saucepan and allow to simmer.<\/li>\n
    3. Squeeze the excess water from the gelatine and add to the mixture, whisking to ensure the gelatine is fully incorporated.<\/li>\n
    4. Add the lemon juice.<\/li>\n
    5. Pour onto prepared slip mat .<\/li>\n
    6. Do not move the jelly until it is set (this will break the structure of the gelatine, resulting in the jelly not having the right texture or consistency).<\/li>\n
    7. Once the jelly is set, freeze.<\/li>\n
    8. When Frozen remove from mats and set aside for assembly.<\/li>\n<\/ol>\n

      Juniper & White chocolate jelly<\/u><\/strong><\/p>\n

      No. of portions\u00a0 1 slip mat<\/p>\n

      Ingredients:<\/u><\/strong><\/p>\n

      450g water<\/p>\n

      450g white chocolate<\/p>\n

      2.7g agar agar<\/p>\n

      2 leaf gelatine<\/p>\n

      20g juniper sugar<\/p>\n

      Method:<\/u><\/strong><\/p>\n

        \n
      1. Soak the gelatine in cold water.<\/li>\n
      2. Place the water, juniper sugar and the agar agar into a saucepan, bring to the boil.<\/li>\n
      3. Squeeze excess water from the gelatine and add to the saucepan.<\/li>\n
      4. Pass onto the chocolate.<\/li>\n
      5. Whisk well to combine.<\/li>\n
      6. Pour into a slip mat<\/li>\n
      7. Do not move the jelly mould until it is set, then place in the freezer.<\/li>\n<\/ol>\n

        For service layer the juniper & white chocolate with the rhubarb jelly.<\/p>\n

        Rhubarb gel<\/u><\/strong><\/p>\n

        No. of portions 10<\/p>\n

        Ingredients:<\/u><\/strong><\/p>\n

        300g Fresh forced rhubarb juice<\/p>\n

        40g lemon juice<\/p>\n

        5g Agar Agar<\/p>\n

        Method:<\/strong><\/span><\/p>\n

          \n
        1. Place all ingredients into a saucepan and bring to the boil.<\/li>\n
        2. Allow to cool and set at room temperature.<\/li>\n
        3. Once set blend until a smooth gel.<\/li>\n<\/ol>\n

          Shortcross Gin Jelly<\/u><\/strong><\/p>\n

          No. of portions\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/strong><\/p>\n

          Ingredients:<\/u><\/strong><\/p>\n

          \u00a0<\/strong>250g shortcross gin<\/p>\n

          200g sparkling water<\/p>\n

          50g \u00a0\u00a0\u00a0\u00a0\u00a0 caster sugar<\/p>\n

          20g \u00a0\u00a0\u00a0\u00a0\u00a0 Elastic<\/p>\n

          Method:<\/strong><\/span><\/p>\n

            \n
          1. Mix the elastic with the sugar<\/li>\n
          2. Place the gin, water and sugar mixture into a saucepan and bring to the boil, stirring continuously.<\/li>\n
          3. Pass through a sieve onto prepared slip mat.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n

            If this has tickled your taste buds, and you want to enjoy a few more of Beatrice’s recipes then discover chocolate tasting at <\/b>Ashford Castle<\/a><\/p>\n

            Discover these Hidden Gems and more when you travel Europe with\u00a0<\/em>Trafalgar<\/em><\/a>\u00a0and our expert Travel Directors. Do you have any Hidden Gems that we should know about? Let us know in the comments box below!<\/em><\/p>\n

            All images \u00a9 Trafalgar Travel<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

            As the Easter weekend comes to an end, it’s time for use to reluctantly fasten our waistbands and accept the inevitable: its no longer socially accepted to consume unfeasible levels of creamy, moreish and sickly sweet chocolate in one\u00a0relentless\u00a0stream. But if the average trawl of Easter eggs just doesn’t cut it for you – or […]<\/p>\n","protected":false},"author":2,"featured_media":10963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4908],"tags":[1423,218,319,1422],"class_list":["post-10962","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel-tips-news","tag-bea-tollman","tag-chocolate","tag-ireland","tag-recipes"],"acf":[],"yoast_head":"\nIntroducing the Chocolate Bavarois recipe - Real Word<\/title>\n<meta name=\"description\" content=\"Enjoy a decadent Chocolate Bavarois recipe from Ashford Castle, with white chocolate, rhubarb jelly, and juniper flavors\u2014perfect for chocolate lovers!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.trafalgar.com\/real-word\/a-hidden-gem-for-chocolate-lovers\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Introducing the Chocolate Bavarois recipe\" \/>\n<meta property=\"og:description\" content=\"Enjoy a decadent Chocolate Bavarois recipe from Ashford Castle, with white chocolate, rhubarb jelly, and juniper flavors\u2014perfect for chocolate lovers!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.trafalgar.com\/real-word\/a-hidden-gem-for-chocolate-lovers\/\" \/>\n<meta property=\"og:site_name\" content=\"Real Word\" \/>\n<meta property=\"article:published_time\" content=\"2018-04-02T09:22:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-18T12:36:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.trafalgar.com\/real-word\/wp-content\/uploads\/2018\/03\/Picture2.png\" \/>\n\t<meta property=\"og:image:width\" content=\"657\" \/>\n\t<meta property=\"og:image:height\" content=\"657\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Trafalgar Team\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Trafalgar Team\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/a-hidden-gem-for-chocolate-lovers\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/a-hidden-gem-for-chocolate-lovers\\\/\"},\"author\":{\"name\":\"Trafalgar Team\",\"@id\":\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/#\\\/schema\\\/person\\\/c3df591fb54c01c69956ea7be785a693\"},\"headline\":\"Introducing the Chocolate Bavarois recipe\",\"datePublished\":\"2018-04-02T09:22:26+00:00\",\"dateModified\":\"2025-07-18T12:36:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/a-hidden-gem-for-chocolate-lovers\\\/\"},\"wordCount\":641,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/a-hidden-gem-for-chocolate-lovers\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/wp-content\\\/uploads\\\/2018\\\/03\\\/Picture2.png\",\"keywords\":[\"Bea Tollman\",\"chocolate\",\"Ireland\",\"recipes\"],\"articleSection\":[\"Travel Tips & News\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/a-hidden-gem-for-chocolate-lovers\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/a-hidden-gem-for-chocolate-lovers\\\/\",\"url\":\"https:\\\/\\\/www.trafalgar.com\\\/real-word\\\/a-hidden-gem-for-chocolate-lovers\\\/\",\"name\":\"Introducing the Chocolate Bavarois recipe - 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