White chocolate and soursop in bamboo charcoal profiteroles
The innards of a cocoa pod inspired me to create crunchy bamboo charcoal profiteroles with a white chocolate and soursop filling. The silky smooth texture of the chocolate, and the slightly acidic taste of soursop and passion fruit represent the taste and texture of cocoa pulp.
Recipe
Bamboo charcoal profiteroles
| ingredients | preparation |
|---|---|
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Sieve together. |
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Boil together and add to previous mixture. |
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Add. |
Pipe onto baking tray and bake for 20 minutes at 180°C. |
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White chocolate and soursop filling
| ingredients | preparation |
|---|---|
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Melt chocolate and add butter. |
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Peel and puree. Add to previous mixture. |
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Mix in. |
Finishing and serving
Sprinkle passion fruit seeds on top. |
