Cocoa uvaia bonbon

The Callebaut Beanology™ story inspired chef Bertrand Busquet to create a rugged, primitive-looking set of moulded chocolates that contain a balanced milk chocolate ganache with the sweet, slightly tart taste of uvalha fruit and just a hint of cocoa bitterness. The shells are moulded with dark chocolate with an intense cocoa flavour to temper the pronounced sweetness of the ganache a bit.
Level:
Medium

Uvaia jelly

Ingredients: Uvaia jelly

  • 45 g
    sugar
  • 22 g
    glucose
  • 270 g
    uvaia puree

Preparation: Uvaia jelly

Mix and heat up to 40°C.

Ingredients: Uvaia jelly

  • 45 g
    sugar
  • 6 g
    yellow pectin

Preparation: Uvaia jelly

Mix and add to previous mixture. Cook to 102°C.

Cocoa ganache

Ingredients: Cocoa ganache

  • 30 g
    butter
  • 90 g
    cocoa puree
  • 7,5 g
    sorbitol powder
  • 10 g
    invert sugar
  • 5 g
    dextrose
  • 0,5 g
    salt

Preparation: Cocoa ganache

Mix and heat up to 40°C.

Preparation: Cocoa ganache

Melt chocolate at 30°C and pour over cocoa butter. Add to previous mixture and emulsify.

Ingredients: Cocoa ganache

  • 15 g
    Cachaça

Preparation: Cocoa ganache

Incorporate into previous mixture.

Assembly

Ingredients: Assembly

Preparation: Assembly

Mould chocolate shell and pipe uvaia jelly on the bottom. Pipe cocoa ganache on top. Close shell and unmould. Spray and roll in cocoa powder.