This beautiful trompe de l'oeil showcases the beauty of Cacao Barry's Evocao 72% Whole Fruit Chocolate in a playful representation of a whole cocoa pod

Level:: Difficult
Makes:: 16 Yield
Shelf life:: 3 days
Conservation:: Refrigerated

Demonstration video<span>Haba de Cacao</span>

Demonstration videoHaba de Cacao

1.0 lb

Sugar
5 piece(s)

Vanilla bean
1.3 lb

Marcona almonds
2.6 oz

Cacao Barry COCOA NIBS - GRUÉ DE CACAO - 1KG BUCKET
0.2 oz

Sea salt

Toast almonds at 150ºc for 20 minutes
Caramelize the sugar
Add whole vanilla pods to the sugar and then quickly add almonds (still warm), cocoa nibs, and salt
Spread on a silicone mat and allow to cool
Grind in a food processor
Refine with a stone grinder

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Silicone mat
Sheet pan
Food processor
Sauce pot
Heat proof spatula
Stone grinder

4.9 oz

Eggs
3.0 oz

Whole milk
2.5 oz

Sugar
1.8 oz

Brown sugar
0.9 oz

Wildflower honey
0.1 oz

Fine sea salt
4.8 oz

Rice flour
1.2 oz

Potato starch
0.4 oz

Dcp-22exbru
0.2 oz

Baking powder
7.1 oz

Cacao Barry Pure Paste - 100% Hazelnuts - paste - 5kg bucket
1.6 oz

Chd-o70fleu

Whisk together eggs with milk, sugars, honey and salt
Sift flours together with cocoa powder and baking powder
Add dry ingredients to the liquids and work until there is a homogeneous mixture
Melt chocolate and mix with the hazelnut paste
Pour chocolate over the first mixture and work until homogeneous
Spread onto a sheet pan
Bake at 160ºc for 10 minutes – closed draft
Freeze
Cut strips 1 cm thick by 5 cm long and cut them in half in a triangular shape
Freeze

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Knife
Offset spatula
Bowl (s)
Cutting board
Stand Mixer
Tamis
Rubber Spatula
Half-Sheet Pan

1.4 oz

Heavy cream
1.2 oz

Whole milk
0.2 oz

Dark muscovado sugar
3.1 gr

Fine sea salt
1.6 oz

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 5KG BAG
0.8 oz

Cwd-q1evoc
1.0 oz

Reposado tequila

Heat cream, milk, sugar, and salt to 80ºc
Pour over semi-melted chocolates
Emulsify the mixture with an immersion blender
Add Tequila and emulsify again
Arrange the mixture in a piping bag and dose into molds
Refrigerate for 24 hours
Keep in freezer until ready to assemble

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Saucepan
Immersion blender
Piping Bag
Bowl (s)
Rubber Spatula
2.5 cm Diameter Sphere Molds

1.4 oz

Pdo isigny butter
0.7 oz

Glucose
15.4 gr

Fine sea salt
3.2 oz

Confectioners sugar
15.4 gr

Pectin nh 325
4.8 oz

Cacao Barry COCOA NIBS - GRUÉ DE CACAO - 1KG BUCKET

Melt butter in a saucepan with the glucose syrup and salt over low heat.
Mix pectin and sugar together before adding to the warm butter mixture
Bring to a boil and add cocoa nibs
Spread onto a silicone mat
Bake at 160ºc for 22/24 Minutes – Open draft.
Cool to room temperature

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Silicone mat
Bowl (s)
Sauce pot
Heat proof spatula
Half-Sheet Tray

9.3 oz

Almond, cocoa nib, and vanilla praline
0.9 oz

Grapeseed oil
0.7 oz

Cwd-q1evoc

Melt chocolate
Mix praline with oil and chocolate
Put into a piping bag

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Microwave
Piping Bag
Bowl (s)
Rubber Spatula

0.4 oz

Gelatin powder
2.3 oz

Water
5.8 oz

Mineral water
6.0 oz

Cwd-q1evoc
3.2 oz

Chd-o70fleu
0.1 oz

Sosa natur emul
6.7 oz

Pasteurized egg whites
1.8 oz

Glucose
1.8 oz

Sugar
0.1 oz

Egg white powder
10.8 gr

Xanthan gum

Hydrate gelatin with water
Heat mineral water to 80ºc
Melt the hydrated gelatin in the warmed water
Pour water and gelatin mixture over the semi-melted chocolate and add the Natur Emul. Emulsify with an immersion blender
Mix egg whites together with glucose, sugar, egg white powder and xanthan gum
Heat together to 55ºc
Transfer to a stand mixer with a whisk attachment and whip at medium speed until it cools down to 30ºc
Gently fold the egg white mixture into the chocolate mixture
Place into a piping bag

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Immersion blender
Piping Bag
Bowl (s)
Sauce pot
Stand Mixer
Rubber Spatula
Whisk Attachment

4.8 oz

Cwd-q1evoc
4.8 oz

Chd-o70fleu
4.8 oz

Almond butter
3.9 oz

Grapeseed oil
9.9 oz

Cocoa nougatine

Melt chocolate and mix with almond butter and oil
Add crushed nougatine and keep at 40ºc

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Microwave
Bowl (s)
Rubber Spatula

7.1 oz

Chd-o70fleu
7.1 oz

Cacao butter

Melt the chocolate and cocoa butter separately
Use an immersion blender to combine

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Immersion blender
Microwave
Bowl (s)

7.1 oz

Chd-o70fleu
0.1 oz

Pastry chef's boutique powder food color - black
15.4 gr

Pastry chef's boutique powder food color - red
7.1 oz

Cacao butter

Melt the chocolate and cocoa butter separately
Use an immersion blender to combine with the powder food colors

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Immersion blender
Microwave
Bowl (s)

7.1 oz

Chd-o70fleu
0.1 oz

Pastry chef's boutique powder food color - black
0.2 oz

Pastry chef's boutique powder food color - red
7.1 oz

Cacao butter

Melt the chocolate and cocoa butter separately
Use an immersion blender to combine with the powder food colors

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Immersion blender
Microwave
Bowl (s)

Dark chocolate madeleine cake
Liquid hearts of chocolate & tequila
Crunchy almond & cacao praline
Whole fruit chocolate mousse
Chocolate nib bath
Black paint
Mahogany paint
Dark mahogany paint

Half fill the 3.5 cm sphere mold with the Crunchy Almond & Cacao Praline
Insert one of the Liquid Hearts of Chocolate & Tequila, and finish filling with more praline
Freeze
Fill cocoa pod mold 3/4 full with Whole Fruit Chocolate Mousse. To avoid holes make sure to spread the mousse using an offset spatula over the entire surface
Insert the core and finish with a triangle of Dark Chocolate Madeleine Cake
Freeze
Dip the frozen pod into the Chocolate Nib Bath and arrange on a tray
Spray with chocolate paints to achieve a velvet texture