Ecuador verrine
The round taste of Ecuador - Callebaut's Single Origin Chocolate originating from the cradle of exciting varieties and flavours - opens up plenty of pairing opportunities. Callebaut® chef Mathieu Dierinck took the challenge and combined it with coconut, passion fruit, almond and pineapple. The resulting verrine brings you straight to tropical atmospheres.
Recipe
Passion fruit ecuador ganache
| ingredients | preparation |
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Mix together and heat up to 60°C |
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Soften 1:6 gelatine 180 Bloom in 5:6 water. Melt chocolate, pour previous mixture onto both ingredients and emulsify. |
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Add and leave to crystallise in refrigerator overnight. Whip with a whisk. |
Passion fruit apricot jelly cubes
| ingredients | preparation |
|---|---|
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Boil together at 105°C, pour into a 1-cm high frame and leave to set in refrigerator. Cut into cubes. |
Almond chocolate biscuit
| ingredients | preparation |
|---|---|
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Mix together. |
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Whip together into a firm mixture. |
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Melt together and mix in part of the egg white mixture to obtain a smooth mass. Then mix into the almond mixture. |
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Mix into previous mixture, followed by the remaining egg white mixture. Pour into a frame and bake at 170°C for 45 minutes. |
Coconut pineapple espuma
| ingredients | preparation |
|---|---|
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Mix together. |
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Dissolve 1:6 gelatine in 5:6 water and add to previous mixture. Pour into a siphon and charge with two cartridges. Leave to rest for 2 hours before using. |
Pipe passion fruit Ecuador ganache and dispense coconut pineapple espuma into the verrine of your choice. Then decorate with pieces of almond chocolate biscuit and passion fruit apricot jelly cubes. |
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