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»Jeunes Restaurateurs« exclusive to Rosenthal

Our »White Christmas« collection is brought to life by its exciting contrast of black and white, and by its joyful reinterpretation of classic Christmas themes. To match this year's »White Christmas« collection, »Jeunes Restaurateurs« have created six sensual chocolate recipes exclusively for Rosenthal, which set the scene for our Rosenthal porcelain. All recipes have been created with award-winning »Original Beans« chocolates, which only use cocoa beans from sustainable cultivated sources, giving these chocolate creations a unique quality.

We hope you enjoy these recipes and wish you a joyful Christmas.


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Virunga Truffle

by Karin Ebelsberger

Ingrediens:

  • 250 g Original Beans »Cru Virunga« 70% chocolate buttons
  • 150 g cream
  • 50 g soft butter
  • Cru Virunga coating
  • Cocoa powder for rolling

Rosenthal Porcelain:

The truffles are presented on a plate from the »Nendoo« Dining Collection.

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How it is done:

Heat the cream to over 80 ° C, but do not allow to boil. Add the butter and dissolve. Pour the cream and butter mixture over the chocolate, and let it stand for 1 minute. Then mix until the chocolate is dissolved. Now cover with clear film and allow to cool.

Next, whisk the mixture with a hand mixer until it becomes light and spongy. Once it has hardened, you can take out small quantities with a spoon and quickly roll these into balls.

Now melt the remaining couverture and allow it to cool until it is ready to handle. Using your hands, spread the couverture over your truffles until they are covered with chocolate – repeat if necessary to ensure complete coverage.

Then roll the truffles in cocoa powder – and you’re done! Depending on sizes, this should make around 40 truffles.

Open recipe as a PDF

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Vegan chocolate mousse

by Andy Vorbusch

Ingredients:

  • 250 g soya milk
  • 100 g Original Beans »Beni Wild Harvest« 66% chocolate
  • 20 g invert sugar

Rosenthal Porcelain / Sambonet Cutlery:

These elegantly shaped black plates are from the »TAC Gropius Dynamic« Dining Collection, and the copper-coloured spoon is from the »H-Art« Cutlery Service by Sambonet.

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How it is done

Heat the soya milk along with the invert sugar and pour over the couverture.
Mix together in your blender and then cool and crystallize in the refrigerator.

Open recipe as a PDF

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Chilli-Chocolate Drink

by Karin Ebelsberger

Ingredients:

  • 70 g Original Beans »Grand Cru Blend« chocolate
  • 350 g of milk
  • 1 small chilli pepper

Rosenthal Porcelain / Sambonet Cutlery:

The hot chocolate was photographed using cups and mugs from the »Landscape« and »TAC Palazzo RORO« Dining Collections. The contemporary stainless steel spoon is from the »Bar« collection by Sambonet.

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How it is done:

Place the chocolate in a cup. You do not have to crush into chips, just break the bar into small pieces ...

Coarsely crush the chilli. NB: each variety of chilli has a different strength! The sharper your chilli, the larger the pieces should be, so that your drinking chocolate won’t taste too ‘hot’.

Heat the milk together with the chilli pieces to approximately 80 ° C and pour over the chocolate through a small sieve so that you can filter out the chilli pieces.

Now stir until the chocolate has dissolved - then it is ready to drink.

You can also make this chocolate drink with lots of other spices, such as cinnamon, gingerbread etc., and season to taste.

Open recipe as a PDF

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Cru Virunga Chocolate Tarte

by Cookthebooth

Ingredients for the base:

  • 60 g soft butter
  • 45 g powdered sugar
  • 20 g ground almonds
  • 1 egg
  • 120 g flour
  • Dash of sea salt

Ingredients for the filling:

  • 300 g whipping cream
  • 1-2 tblsp powdered sugar
  • A dash of sea salt
  • 50 g soft butter
  • 200 g Original Beans »Cru Virunga« 70% Chocolate

Rosenthal Porcelain / Sambonet Cutlery:

The chocolate tarte was photographed on a »Landscape« cake plate. The black-handled cake forks are from the »Ella« Cutlery Service by Sambonet.

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How it is done:

Place the butter in a bowl and stir until it is airy. Add egg, sugar and almonds. Little by little, add the flour and knead to a dough.

Stretch the dough and fold it into a greased tarte mould (24cm). Leave in the refrigerator for 30 min. Bake the tarte base in a preheated oven at 160°C for 30 min.

While the base is cooling down, place cream, sugar and salt in a pan, and bring to the boil. Remove from the stove when boiling and fold in butter and chocolate. Stir until all ingredients are mixed well.

Pour the ganache in the mould and leave to set overnight. Before serving, decorate with sea salt flakes.

Open recipe as a PDF

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Chocolate Linzer cookies

Ingredients for the shortcrust pastry:

  • 80 g flour
  • 50 g butter
  • 1 egg yolk
  • 65 g icing sugar
  • 25 g cocoa
  • ½ tsp gingerbread spice

Ingredients for the filling:

  • 75 g cream
  • 75 g Original Beans »Beni Wild Harvest« 66% Chocolate
  • 10 g butter

Ingredients for the glaze:

  • 30 g Original Beans »Beni Wild Harvest« 66% Chocolate
  • 5 g cooking oil

Rosenthal Porcellain:

These chocolate Linzer cookies are presented on a »Landscape« cake plate.

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How it is done:

Mix all the ingredients for the shortcrust dough together. Wrap the dough in foil and leave to rest in the refrigerator for 1-2 hours. Then roll out the dough until approximately 3-4 mm thin and cut out shapes using a cookie cutter of your choice. Place on baking sheets lined with baking paper and bake at 170 ° C for about 8-10 minutes. Leave to cool.

For the cookie filling, heat the cream to 80 ° C and pour over the couverture. Mix to a homogeneous mixture in a blender and allow to cool to room temperature.

Using a piping bag, now apply the cookie filling to half of your chocolate shortcrust dough pieces to a filling-depth of approximately 3 mm. Place the remaining shortcrust cookie shapes on top and lightly squeeze them together. Then cool your filled cookies in the refrigerator for 30 minutes.

In the meantime, melt the chocolate for the glaze using a bain-marie and stir in the oil.

Finally, dip the cookies to glaze the outer surfaces, and once again allow to cool.

Open recipe as a PDF

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Femmes Almonds

by Karin Ebelsberger

Ingredients:

  • 200 g almonds
  • 300 g Original Beans »Femmes de Virunga« 55% chocolate
  • gloss, cocoa powder or icing sugar for the finish

Sambonet Cutlery:

This elegantly shaped spoon in a trendy copper colour is from the »H-Art« Cutlery Service by Sambonet.

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How it is done:

Roast the nuts at 130° C for 30 minutes in the middle of the oven until they begin to smell nutty and become slightly brown. Then remove from oven and leave to cool completely.

Carefully melt the chocolate in a water bath and cool down, still leaving it liquid (< 30° Celsius). Experts can temper the chocolate.

Put the nuts in a bowl and add 2-3 tbsp. of the liquid chocolate. Stir until the chocolate sticks to the nuts and solidifies. Keep adding chocolate and stirring until you have used all the chocolate.

This is important to not get just one big chunk with chocolate and nuts.

To decorate, put gloss, cocoa powder or icing sugar on the nuts. Panning helps to distribute the powder.

Open recipe as a PDF

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