Caipirinha ganache

level 2

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! 

Recipe components

Used Callebaut products

Caipirinha ganache

IngredientsPreparation
  • 305g
    whipping 35% cream
  • 72g
    Cachaça
  • 41g
    lime puree
  • 46g
    dextrose
  • 46g
    glucose syrup DE 60

Heat the ingredients to 40°C.
Blend in a food processor.

Melt the couverture to 35°C.

  • 81g
    butter oil PF17

Prepare Star truffle moulds by speckling them with white cocoa butter.
Then apply a mist of green cocoa butter to the moulds.

Fill the mould with Callebaut® 811NV dark chocolate.
After the chocolate has hardened, trim with ganache.