Dark chocolate and lime bar

Created by

  • Luis Robledo - Head of the Chocolate Academy™ centre in Mexico City - Mexico
level 3

“The perfect chocolate is all about mixing the right ingredients and patiently allowing them to connect into the right taste sensation. That is why I created my own chocolate bar, bringing together the texture and flavour of velvet white chocolate and the acidity and freshness of lime juice and zest.”

Recipe components

Used Callebaut products

White chocolate ganache

  • 2g
    lime peel
  • 140g
    cold cream

Mix and put in cryovac. Allow to rest in fridge for at least 2 hours. Strain.

  • 18g
    sorbitol powder
  • 35g
    glucose syrup DE 40

Add to previous mixture. Warm up to 40°C and set aside.

Melt to 35°C. Pour the warm cream over the melted chocolate and emulsify with a hand mixer. Set aside. Once cooled, put in a disposable piping bag. Wait until the ganache reaches 30º C before use.

Lime jelly

  • 100g
  • 6g
    yellow pectin

Mix together.

  • 230g
    lime puree

Add previous mixture and boil.

  • 65g
    glucose syrup DE 40

Add to previous mixture. Cook to 103ºC. Allow to cool down and use in a disposable piping bag.

Finishing and serving

Line a chocolate bar mould with a thin layer of tempered dark chocolate Callebaut® 60-40-41 to create a chocolate shell and allow to set completely. Pipe a thin layer of lime jelly and allow to set. Pipe a second layer of white chocolate ganache. Be careful to fill the mould almost completely, leaving only 2 mm to add the final layer of tempered chocolate.