Recipe components

Used Callebaut products

CHOCOLATE BISCUIT

IngredientsPreparation

Put on sheet.

  • 163g
    egg yolks
  • 90g
    coconut puree

Add gradually.

  • 32g
    Cocoa powder

Sift.

  • 49g
    Madagascar

Met at 50°C.

  • 122g
    egg white
  • 71g
    sucrose

Whip together.
Add 1/3 of whites on first mixture.
Add chocolate and cacao.
Finish delicately with the rest of the whites.

Place the biscuit on a 15 mm frame. Heat at 180°C for 18 minutes.

PASSION FRUIT GANACHE

IngredientsPreparation
  • 62g
    passion fruit purée
  • 10g
    mango puree
  • 2piece(s)
    saffron threads

Heat at 90°C.
infuse 10 minutes and mix. 

  • 90g
    glucose DE 60
  • 7g
    sorbitol powder

Âdd.
Heat at 65°C.

  • 110g
    Madagascar

Pour mixture over chocolate three times to create emulsion.

  • 8g
    softened butter

Add and mix to perfect mixture. 

Cast in frames of 18 x 13 cm et 5 mm thickness.

EXOTIC JELLY

IngredientsPreparation
  • 80g
    passion fruit purée
  • 40g
    mango puree
  • 30g
    coconut puree

Bring to a boil.
Reduce volume by 1/3 until 100g. 

  • 15g
    sucrose
  • 0.5g
    agar

Add.

Boil and pour immediately on top of the ganache to a thickness of 3 mm. 

FINISHING AND PRESENTATION

Sort 4 chocolate biscuit strips of 9 x 13 cm. Cut the ganache frame in half to obtain the same size as the biscuits. Place a first biscuit on the passion fruit ganache and paste the second biscuit. Press with a triangle so the successive layers fit properly. Spread a thin layer of pre-crystallised chocolate on a 30 x 15 cm guitar sheets. Before the chocolate crystallises, surround the cake to make the cover. Place in positive cold for 15 minutes, remove the guitar paper and decorate.