For many of us, December is the most desirable month of the year. It’s a time for festivities and tradition, family gatherings around the table, and fireplace conversations. It’s Christmas time! This year, surprise your loved ones with this incredible Chocolate and Berry Wreath recipe, prepared by Teresa Rebelo, from Lume Brando. We are sure this recipe will not leave anyone indifferent. Happy Holidays!

In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.

Coroa chocolate e frutos vermelhos

Ingredients (serves 6)

For the dough:
180 ml water
70 ml olive oil
100 g plain flour
3 eggs at room temperature
1 pinch of salt
1 pinch of sugar
1 Beaten egg for brushing

For the filling and topping:
200 ml whipping cream (at a cool temperature)
1.5 tablespoons cocoa powder
2 tbsp icing sugar
100 g culinary
A drop of milk to taste
Red berries and mint leaves to garnish

RODI Xeron 116

Coroa de chocolate e frutos vermelhos

RODI products used in the preparation of this recipe:
Kitchen sink: Xeron 116
Tap: Line MN 1022
Accessories: Master Box Lux/Line

Coroa de chocolate e frutos vermelhos


Measure the flour and set aside.
Put the water and the olive oil in a pan and season with a pinch of sugar and salt.
Bring it to a boil, then tip in the flour and stir with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Let it cook for another minute or two, stirring continuously with a wooden spoon.

Meanwhile, heat the oven to 200 ºC.
Draw a circle about 16 cm in diameter on a sheet of baking paper and place the sheet upside down on a baking tray.
Beat the dough for a few seconds using the dough hook (not the wishers). Add the eggs, one by one, beating well between each addition until you have a smooth, glossy pastry.
Transfer the dough to your piping bag. Make a circle of dough over the guidelines on the paper, then make Finally, make another circle on top of the joint of the first two.
If you have any dough left over, make some profiteroles.
Brush the wreath with the beaten egg and bake for about 25 minutes or until it’s golden brown and pulls away easily from the baking sheet.
Turn off the oven and leave the crown to cool inside, with the door slightly open.

Before serving, whip the cream with the icing sugar. When the peaks are firm, gradually add the sieved cocoa. Beat again until the mixture is smooth.
With a serrated knife, cut a lid all around the wreath. Fill with whipped cream (for a more beautiful effect, use a piping bag with a star tip). Place the lid on top.
In a saucepan, melt the chocolate with a dash of milk. Stir well. If it is too thick, add more milk and stir until you have a smooth, glossy sauce.
Dress the wreath with this chocolate sauce, berries, and mint leaves.

Coroa de chocolate e frutos vermelhos

RODI Xeron 116

Receita desenvolvida por: