Recipe components

Used Callebaut products

COCONUT GANACHE

IngredientsPreparation
  • 250g
    35% fat liquid cream
  • 1000g
    coconut cream

Cook at 80°C.

  • 400g
    grated coconut

Add.

  • 2800g
    Velvet

Pour over mixture at 30°C

Let cool to pipe Pina Colada bars. 

PINEAPPLE FRUIT PASTE

IngredientsPreparation
  • 475g
    Victoria pineapple

Mix.

  • 10g
    yellow pectin
  • 50g
    sucrose

Mix first and heat to broth.

  • 285g
    sucrose
  • 95g
    glucose syrup

Add and cook at 105°C.

  • 8g
    citric acid solution

Add to stop cooking. 

  • 5g
    old rum

Add as needed. 

Cast on silpat frame (0.5 mm thickness)
Let cool and cut into strips of 11 cm x 2 cm 

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.