Harvest snacking shells

Created by

  • Philippe Vancayseele - Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
level 2

“Using the Callebaut Callets™ shape as inspiration for the moulds, I’ve created a special shaped snack with a maximum of fruity flavours. A lychee milk chocolate ganache, a pitaya fruit paste, and a compote of green apple, apricot and lime zest all add up to a balanced sweetness that I think is typical of cocoa pulp.”

Recipe components

Used Callebaut products

Lychee milk ganache

IngredientsPreparation
  • 150g
    lychee puree
  • 50g
    35% cream
  • 20g
    sorbitol powder

Mix and boil.

Add to previous mixture and emulsify.

  • 20g
    Soho lychee liqour
  • 40g
    unsalted butter

Add and mix into ganache.

Crystallise ganache at 30°C. Fill pre-moulded shells with scraper.

Compote of fruits

IngredientsPreparation
  • 150g
    green apple puree
  • 100g
    apricot puree
  • 40g
    glucose
  • 100g
    sugar

Warm up.

  • 50g
    sugar
  • 4g
    yellow pectin

Add just before boiling, and cook until 103°C.

  • 1piece(s)
    lime zest

Add at the end.

Leave to cool in the fridge.

Pitaya fruit paste

IngredientsPreparation
  • 500g
    fresh pitaya fruit puree
  • 150g
    glucose
  • 300g
    sugar

Mix and heat up.

  • 50g
    sugar
  • 12g
    yellow pectin

Add just before boiling and cook until 106°C.

  • 10g
    citric acid solution

Mix in and pour paste directly onto Silpat with 1-cm-thick frame.

Leave to cool. Cut out with round cutter and remove centre.

Finishing and serving

Spray shell in 3 colours (green, red and yellow). Mould with white chocolate Callebaut® Velvet.