Dark chocolate and lime bar

Created by

  • Luis Robledo - Head of the Chocolate Academy™ centre in Mexico City - Mexico
level 3

“The perfect chocolate is all about mixing the right ingredients and patiently allowing them to connect into the right taste sensation. That is why I created my own chocolate bar, bringing together the texture and flavour of velvet white chocolate and the acidity and freshness of lime juice and zest.”

Recipe components

Callebaut® ingredients

White chocolate ganache

IngredientsPreparation
  • 2g
    lime peel
  • 140g
    cold cream

Mix and put in cryovac. Allow to rest in fridge for at least 2 hours. Strain.

  • 18g
    sorbitol powder
  • 35g
    glucose syrup DE 40

Add to previous mixture. Warm up to 40°C and set aside.

  • 300g
    Velvet

Melt to 35°C. Pour the warm cream over the melted chocolate and emulsify with a hand mixer. Set aside. Once cooled, put in a disposable piping bag. Wait until the ganache reaches 30º C before use.

Lime jelly

IngredientsPreparation
  • 100g
    sugar
  • 6g
    yellow pectin

Mix together.

  • 230g
    lime puree

Add previous mixture and boil.

  • 65g
    glucose syrup DE 40

Add to previous mixture. Cook to 103ºC. Allow to cool down and use in a disposable piping bag.

Finishing and serving

Line a chocolate bar mould with a thin layer of tempered dark chocolate Callebaut® 60-40-41 to create a chocolate shell and allow to set completely. Pipe a thin layer of lime jelly and allow to set. Pipe a second layer of white chocolate ganache. Be careful to fill the mould almost completely, leaving only 2 mm to add the final layer of tempered chocolate.