Pina Colada
level 2
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Recipe components
Callebaut® ingredients
Coconut ganache
Ingredients | Preparation |
---|---|
| Cook at 80°C. |
| Add. |
Pour over mixture at 30°C. | |
Let cool to pipe Pina Colada bars. |
Pineapple pruit paste
Ingredients | Preparation |
---|---|
| Mix. |
| Mix first and heat to broth. |
| Add to stop cooking. |
| Add as needed. |
Cast on silpat frame (0.5 mm thickness) Let cool and cut into strips of 11 cm x 2 cm. |
FINISHING & PRESENTATION
Use a black or milk couverture for the snack bars. After unmoulding, put a strip of pineapple fruit paste at the bottom. Cover with coconut ganache and decorate with coconut whipped cream. |