Open bar passion fruit-arriba ganache

Created by

Kent Madsen - Callebaut Chef from Scandinavia

Cocoa beans and the pulp that envelops them are very similar to what’s inside of a passion fruit. So I’ve used it to visualise the innards of a cocoa pod, all of which are key ingredients of the fermentation process.

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Recipe components

Callebaut® ingredients

Passion ganache

Ingredients	Preparation
80g sugar 300g passion fruit pulp	Caramelise sugar. Deglaze with passion fruit pulp and cook to 104°C.
75g glucose 150g cream	Add to previous mixture and cool to 40°C.
550g Callebaut - Finest Belgian White Chocolate - Recipe N° White Chocolate - CW2 - 5kg Block	Melt to 34°C, add to previous mixture and emulsify with stick blender.
50g butter	Add and emulsify.

Arriba ganache

Ingredients	Preparation
330g Callebaut - Single Origin Chocolate - Milk Origin Chocolate - Arriba - 2.5kg Callets 20g glucose 200g cream	Boil together cream and glucose, and leave to cool to 80°C. Pour over chocolate and emulsify with stick blender.
25g butter	Add and emulsify.

Blackcurrant jelly

Ingredients	Preparation
100g Boiron blackcurrant puree 10g water 10g simple syrup	Heat together.
5g Sosa VGP	Mix in and pour into frame. Leave to set in refrigerator and cut into cubes.

Berry puree

Ingredients	Preparation
100g Boiron red berry puree 7g lemon juice 25g simple syrup 5g Sosa VGP	Mix together with stick blender.

Swiss meringue

Ingredients	Preparation
125g egg white 165g sugar 75g icing sugar	Mix together and heat up to 55°C. Pour into stand mixer and mix for 10 minutes. Pipe onto Silpat and bake at 110°C for 3 hours.

Finishing and serving

Mould bar with dark chocolate Callebaut® 2815NV. Add layer of passion fruit ganache, cover with Pailleté
Feuilletine Callebaut® M-7PAIL and finish with layer of Arriba ganache.