Blue Monday

Created by

  • Davide Comaschi - Head of the Chocolate Academy Milano
level 1

“MEET THE FRUITY PICK-ME-UP TO GET YOU THROUGH YOUR WORK WEEK!” - DAVIDE COMASCHI -

Recipe components

Callebaut® ingredients

Blue shell

IngredientsPreparation
  • 200g
    Blue cacao butter

Temper

Spray mould. Leave to set for 1 hour at 16°C. Mould with Callebaut® Finest Belgian White Chocolate Recipe N°W2.

Blueberry Ganache

IngredientsPreparation
  • 375g
    blueberry puree
  • 30g
    trimoline

Warm to 35°C

Melt.
Add to 45°C.
Emulsify

  • 75g
    dry butter PF28

Add.

Emulsify again. Check temperature and fill. Leave to set overnight.
Close the moulds.