Cocoa uvaia bonbon

Created by

  • Bertrand Busquet - Callebaut® chef - CHOCOLATE ACADEMY™ centre Brazil
level 2

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.

Cocoa uvaia bonbon

Recipe components

Uvaia jelly

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

Mix and heat up to 40°C.

  • 45g
    sugar
  • 6g
    yellow pectin

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

Cocoa ganache

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

Mix and heat up to 40°C.

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

  • 15g
    Cachaça

Incorporate into previous mixture.

Assembly

IngredientsPreparation

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.