Lychee & jasmine duet
Inspired by traditional bean-to-bar chocolate making, Callebaut chef Josep Maria Ribé created a quintet of heavenly delicious moulded chocolates, each one representing and harbouring the flavours of a significant step in the chocolate manufacturing process. This ‘cocoa pulp’ moulded chocolate contains a deliciously sweet filling made with fresh cocoa pulp and lychee puree, rounded off with a touch of natural jasmine essence and enrobed with a creamy layer of white chocolate. Offering a fresh and sweet taste with a delightful floral touch, this moulded chocolate recipe is a real treat
to anyone with a sweet tooth.
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Recipe components
Malt emulsion
| Ingredients | Preparation |
|---|---|
| Combine the two purées and heat in a large saucepan. |
| Combine the sugar and pectin and gradually add to the purées, mixing constantly. |
| Bring the purée mix to a boil and then gradually add the sugars, keeping the mix boiling. |
| Cook to 70° Brix or 103°C Cool the fruit paste mix to 40°C and add the essence of jasmine. |
Colouring the mould and assembly
| Ingredients | Preparation |
|---|---|
| Melt the cocoa butter at 45°C. Add the colouring and whizz with a stick blender to ensure the colouring is homogeneously mixed. |
Spray the chocolate moulds with this mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with white silver powder (whiter than regular silver), scraping off any excess. | |
Line with the tempered Callebaut white chocolate couverture. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense the fruit paste cooled to 30°C into each mould. Set aside for a few hours before sealing the mould with tempered Callebaut W2 white chocolate. Unmould the chocolates. | |
"With this dessert, we wanted a fresh and floral combination of flavours to harmonise with the cacao fruit pulp; something fresh and sweet with a floral touch." | |
