For this recipe, Callebaut chef Alexandre Bourdeaux found inspiration in Brazil's national drink: the world-renowned caipirinha. Lead flavours are lime, cachaça and dark chocolate. These ingredients can be rather easily found all around the world. If not, check where you can get them with your local bartender or mixologist. Saúde!
Heat the ingredients to 40°C.
Melt the couverture to 35°C.
Prepare Star truffle moulds by speckling them with white cocoa butter.
Fill the mould with Callebaut® 811NV dark chocolate.