Caipirinha ganache

For this recipe, Callebaut chef Alexandre Bourdeaux found inspiration in Brazil's national drink: the world-renowned caipirinha. Lead flavours are lime, cachaça and dark chocolate. These ingredients can be rather easily found all around the world. If not, check where you can get them with your local bartender or mixologist. Saúde!
Level:
Easy
Makes:
Recipe for 125 pieces (= 5 double moulds)

Caipirinha ganache

Ingredients: Caipirinha ganache

  • 305 g
    whipping 35% cream
  • 72 g
    Cachaça
  • 41 g
    lime puree
  • 46 g
    dextrose
  • 46 g
    glucose syrup DE 60

Preparation: Caipirinha ganache

Heat the ingredients to 40°C.
Blend in a food processor.

Ingredients: Caipirinha ganache

Preparation: Caipirinha ganache

Melt the couverture to 35°C.

Ingredients: Caipirinha ganache

  • 81 g
    butter oil PF17

Preparation: Caipirinha ganache

Prepare Star truffle moulds by speckling them with white cocoa butter.
Then apply a mist of green cocoa butter to the moulds.

Fill the mould with Callebaut® 811NV dark chocolate.
After the chocolate has hardened, trim with ganache.