Recipe components

Used Callebaut products

Coconut ganache

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

Cook at 80°C. 

  • 400g
    grated coconut

Add.

Pour over mixture at 30°C. 

Let cool to pipe Pina Colada bars. 

Pineapple pruit paste

IngredientsPreparation
  • 475g
    pineapple pulp

Mix.

  • 10g
    yellow pectin
  • 50g
    sucrose

Mix first and heat to broth. 

  • 8g
    citric acid solution

Add to stop cooking.

  • 5g
    old brown 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 a black or milk couverture for the snack bars. After unmoulding, put a strip of pineapple fruit paste at the bottom. Cover with coconut ganache and decorate with coconut whipped cream.