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Praline 'Cocoa Pulp' 200 chocolates of 6-8 g each (Created by Josep Maria Ribé – Callebaut Chef - CHOCOLATE ACADEMY™ centre Spain)

Malt emulsion

Ingredients Preparation
350 g fresh cacao pulp
150 g lychee purée
Combine the two purées and heat in a large saucepan.
50 g sugar
6 g pectin (special fruit paste pectin)
Combine the sugar and pectin and gradually add to the purées, mixing constantly.
250 g sugar
100 g glucose syrup (DE 40)
75 g invert sugar (Trimoline)
Bring the purée mix to a boil and then gradually add the sugars, keeping the mix boiling.
0.2 g natural jasmine essence 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
250 g cocoa butter Callebaut® NCB-HD03
20 g white fat-soluble colouring
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.
White chocolate Callebaut® Finest Belgian Chocolate recipe n° W2
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."


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