Brazilian leaf

Created by

Bertrand Busquet - Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo

level 2

To conclude my Brazilian bean to bar story, I invite you to discover a living, breathing ingredient that tastes just like lemon grass: the saúva ant. It proudly holds its ground on top of a dark chocolate bonbon filled with black mate tea ganache. This one’s for the adventurous spirits.

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Recipe components

Callebaut® ingredients

Lime, black mate tea ganache

Ingredients	Preparation
127g 35% cream 9g black mate tea 9g water	Mix and leave to infuse
22g glucose 35g sorbitol powder 20g invert sugar 20g invert sugar 25g dextrose 1g salt	Add to 127 g of previous mixture and heat up to over 75°C.
100g lime juice	Heat up to over 75°C and add to previous mixture. Cool down to 40°C.
335g Callebaut - Single Origin Chocolate - Arriba 130g Callebaut - Single Origin Chocolate - Brazil	Melt at 30°C and pour previous mixture over it. Emulsify.

Assembly

Ingredients	Preparation
Q.S. Saúva ants Q.S. Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 811 - 5kg Block	Mould chocolate shell and pipe ganache into it. Close shell and unmould. Decorate with ant.