Lychee & jasmine duet

Inspired by traditional bean-to-bar chocolate making, Callebaut chef Josep Maria Ribé created a quintet of heavenly delicious moulded chocolates, each one representing and harbouring the flavours of a significant step in the chocolate manufacturing process. This ‘cocoa pulp’ moulded chocolate contains a deliciously sweet filling made with fresh cocoa pulp and lychee puree, rounded off with a touch of natural jasmine essence and enrobed with a creamy layer of white chocolate. Offering a fresh and sweet taste with a delightful floral touch, this moulded chocolate recipe is a real treat to anyone with a sweet tooth.
Level:
Medium
Makes:
200 chocolates of 6-8g each

Malt emulsion

Ingredients: Malt emulsion

  • 150 g
    lychee puree
  • 350 g
    cocoa pulp

Preparation: Malt emulsion

Combine the two purées and heat in a large saucepan.

Ingredients: Malt emulsion

  • 50 g
    sugar
  • 6 g
    pectin

Preparation: Malt emulsion

Combine the sugar and pectin and gradually add to the purées, mixing constantly.

Ingredients: Malt emulsion

  • 250 g
    sugar
  • 100 g
    glucose syrup DE 40
  • 75 g
    invert sugar

Preparation: Malt emulsion

Bring the purée mix to a boil and then gradually add the sugars, keeping the mix boiling.

Ingredients: Malt emulsion

  • 0,2 g
    jasmin essence

Preparation: Malt emulsion

Cook to 70° Brix or 103°C Cool the fruit paste mix to 40°C and add the essence of jasmine.

Colouring the mould and assembly

Ingredients: Colouring the mould and assembly

Preparation: Colouring the mould and assembly

Melt the cocoa butter at 45°C. Add the colouring and whizz with a stick blender to ensure the colouring is homogeneously mixed.

Spray the chocolate moulds with this mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with white silver powder (whiter than regular silver), scraping off any excess.

Line with the tempered Callebaut white chocolate couverture. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense the fruit paste cooled to 30°C into each mould. Set aside for a few hours before sealing the mould with tempered Callebaut W2 white chocolate. Unmould the chocolates.

"With this dessert, we wanted a fresh and floral combination of flavours to harmonise with the cacao fruit pulp; something fresh and sweet with a floral touch."