Pina Colada ll
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 FRUIT PASTE
Ingredients | Preparation |
---|---|
| Mix. |
| Mix first and heat to broth. |
| Add and cook at 105°C. |
| Add to stop cooking. |
| Add as needed. |
Cast on silpat frame (0.5 mm thickness) |
FINISHING & PRESENTATION
Use for snack bars. After unmoulding, put a strip of pineapple fruit paste at the bottom. Cover with coconut ganache and decorate with coconut whipped cream. Enrobe with the Finest Belgian Dark Chocolate Callebaut® Recipe n° 811 or a Finest Belgian Milk Chocolate Recipe n° 823. |