Lychee & jasmine duet

Created by

  • Josep Maria Ribé - Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain
level 2

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.

Recipe components

Used Callebaut products

Malt emulsion

IngredientsPreparation
  • 150g
    lychee puree
  • 350g
    cocoa pulp

Combine the two purées and heat in a large saucepan.

  • 50g
    sugar
  • 6g
    pectin

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

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

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

  • 0,2g
    jasmin essence

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

IngredientsPreparation
  • 250g
    Cocoa butter
  • 20g
    white colourant powder

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."