Evocao™ | Corn-soybean

Moulded bonbons

Evocao™ | Corn-soybean

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 2
Recipe components

Soy reduction

IngredientsPreparation
  • 500g
    Kikkoman Soy Sauce
  • 100g
    glucose syrup DE 60
  • 100g
    Sugar

1. Mix all ingredients together and simmer over low heat.
2. Concentrate at 75º Brix or until a dosable texture is visible.
3. Then weigh the resulting amount and mix in equal parts with DE 60 glucose syrup and set aside.

Sweetcorn ganache

IngredientsPreparation
  • 350g
    Sweet corn puree
  • 2g
    salt
  • 100g
    glucose syrup DE 44
  • 85g
    dextrose
  • 75g
    cocoa butter
  • 150g
    Glacier anhydrous milk fat

1. Take boiled sweet corn and pass it through a Robot Coupé together with the cooking water to obtain a cream and sieve.
2. Weigh the required 300 g and dissolve the sugars and salt at about 30ºC.
3. Pour over the melted couverture at around 40ºC and emulsify.
4. Lastlly add the butter and cocoa butter melted at 40ºC.
5. Emulsify correctly and pre-crystallize at 28/30ºC.

Dark chocolate couverture

IngredientsPreparation

Melt and mix the two ingredients, set aside.

Other

IngredientsPreparation

Assembly

1. Pre-crystallize the chocolate paint and, using a spray gun, apply a light coat to the "Cacaofruit Convex-Evocao™" bonbon moulds.
2. Then pre-crystallize Evocao™ WholeFruit Chocolate and line the bonbon moulds.
3. Add a dash of soya reduction at the bottom of the moulds and then the truffle when it is at about 28/30ºC.
4. Allow to crystallize for a few hours and cover the base with Evocao™ WholeFruit Chocolate
5. Remove from the moulds and store.