Brigadeiro with passion fruit

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 1

This recipe yields a beautiful brigadeiro, a widely popular bite-sized piece of Brazilian confectionery, filled with a refreshingly creamy passion fruit ganache and decorated with dark chocolate Mini ChocRocks™. This scrumptious mignardise truly harbours the passionate spirit of Brazil and practically sells itself.

Favorites
Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Recipe components

Callebaut® ingredients

Brigadeiro with passion fruit

Ingredients	Preparation
600g sweetened concentrated milk 154g fresh butter 15g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag	Heat together. Boil for 5 minutes while whisking.
154g Callebaut - Power Milk Chocolate - Couvertures - Power 41 - callets - 2.5kg bag 77g passion fruit puree	Add.
Q.S. Callebaut - Truffle Shells - Deco&Textures - Truffle Shells Milk Q.S. CHD-GL-47X11	Pipe into the shells. Enrobe with chocolate of your choice and roll in Mini ChocRocks™.

Finishing and assembly

Ingredients	Preparation
Q.S. Callebaut - Truffle Shells - Deco&Textures - Truffle Shells Milk Q.S. CHD-GL-24IN	Finishing and assembly Pipe into Truffle Shells - Milk. Enrobe with chocolate of your choice and roll in Mini ChocRocks™.