White chocolate and passion fruit - olive oil - basil

Used Cacao Barry products
Moulded bonbons

White chocolate and passion fruit - olive oil - basil

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
  • François Chartier
    "Créateur d'harmonies" and author of Taste buds and Molecules
Level
level 2
Dosage
Ingredients for approx. 4 moulds of 40 units
Used Cacao Barry products
Recipe components

Zéphyr white chocolate and passion fruit truffle

IngredientsPreparation
  • 400g
    passion fruit puree
  • 70g
    glucose syrup DE 44
  • 70g
    invert sugar
  • 70g
    sorbitol
  • 150g
    cocoa butter
  • 2g
    salt

Mix the passion fruit purée with the sugars and salt.
Dissolve.
Meanwhile, melt the couverture and cocoa butter.
Add the water-based solution to the couvertures and make sure that the mixture emulsifies properly.
At 28°C, pour into the moulds previously lined with white couverture and leave to crystallise for 24 hours covered with cling film.

Arbequina olive oil and basil interior

IngredientsPreparation
  • 750g
    Arbequina olive oil
  • 245g
    cocoa butter
  • 5g
    Sosa wax concept
  • 1g
    powdered freeze-dried basil

Heat the oil to around 50°C and add the basil.
Mix the wax concept with the cocoa butter, mix with the oil.
Lower the temperature of the mixture to 30°C, add around 1% of the tempered cocoa butter or temper the mixture at 23°C to a cold point.
Pipe into semi-sphere moulds, at the bottom of the chocolate mould and leave to crystallise.

Others

IngredientsPreparation
  • Q.S.
    green paint (cocoa butter and green colouring)
  • Q.S.
    yellow paint (cocoa butter and yellow colouring)
  • Q.S.
    orange paint (cocoa butter and orange colouring)

Assembly

Temper the green paint and with an airbrush, spray droplets on the semi-sphere moulds.
Then temper the orange paint and using an airbrush, graduate the colour, repeating the operation finally with the yellow paint.
Finally temper the white chocolate and line the moulds.
Pipe 2/3 of the passion fruit truffle when at 28°C in the moulds and insert the half sphere of oil interior.
Fill up with passion fruit truffle.
Leave to crystallise for a few hours and cover the base with white chocolate.
Unmould and set aside.