If you’re looking for a recipe that’s a little different, elegant and with a refreshing twist, this chocolate crown with Fashion watermelon foam is the perfect choice to impress your guests this summer. It combines the richness of dark chocolate with the natural freshness of watermelon, creating a visually appealing, light and flavourful dessert.
This chocolate wreath is perfect for those who want to show off their baking skills and create something truly special. The recipe, by chef Josué Rodríguez of Garum Restaurant, requires a bit of technique, but the result is well worth the effort. It also features in the new Sandía Fashion recipe book, designed to offer original, fresh and delicious ideas for the warmer months.
Ingredients for making a chocolate wreath with watermelon mousse
- 250 g dark chocolate
- 500 g watermelon
- 100 ml de parfait o nata
- 4 sheets of acetate
Making the wreath
Melt the chocolate gently in a bain-marie, taking care not to let it burn and stirring gradually until it has a smooth texture. Spread the chocolate onto the sheet of acetate to form a fine, even lattice. Then, bring the ends together to form a crown shape and leave to cool in the fridge until it has set completely.
Whilst the chocolate ring is cooling, prepare the foam. Cut two wedges of watermelon for the final decoration and chop up the rest. Next, mix the chopped watermelon with the cream or parfait, transfer the mixture to a half-litre siphon and add two charges to create a light, airy foam.
To serve, remove the chocolate lattice from the fridge and carefully peel it away from the acetate sheet. Place it on the plate and fill the centre with the watermelon mousse. To finish, garnish with a little ground cinnamon and the two reserved watermelon wedges.
The result is a unique, crunchy and refreshing chocolate wreath, perfect for rounding off a special meal with a creative and eye-catching dessert.