Cocoa uvaia bonbon
The Callebaut Beanology™ story inspired chef Bertrand Busquet to create a rugged, primitive-looking set of moulded chocolates that contain a balanced milk chocolate ganache with the sweet, slightly tart taste of uvalha fruit and just a hint of cocoa bitterness. The shells are moulded with dark chocolate with an intense cocoa flavour to temper the pronounced sweetness of the ganache a bit.
Recipe
Uvaia jelly
| ingredients | preparation |
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Mix and heat up to 40°C. |
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Mix and add to previous mixture. Cook to 102°C. |
Cocoa ganache
| ingredients | preparation |
|---|---|
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Mix and heat up to 40°C. |
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Melt chocolate at 30°C and pour over cocoa butter. Add to previous mixture and emulsify. |
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Incorporate into previous mixture. |
Assembly
| ingredients | preparation |
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Mould chocolate shell and pipe uvaia jelly on the bottom. Pipe cocoa ganache on top. Close shell and unmould. Spray and roll in cocoa powder. |
