Colours from Haïti - lime and cane honey chocolates

Moulded bonbons

Colours from Haïti - lime and cane honey chocolates

Created by
  • Ramon Morato
    Global Creative Innovation Leader for the Cacao Barry® brand
level 2
Recipe for approx. 4 "Buche" moulds
Recipe components

Liquid cane honey filling

  • 190g
    cane sugar honey
  • 10g
    glucose syrup DE 60
  • 1bean(s)
    Haiti vanilla

Mix the three ingredients and set aside.

Lime ganache

  • 140g
    lime juice
  • 5g
    lime zest
  • 80g
    35% cream
  • 60g
    invert sugar
  • 50g
    glucose syrup DE 60
  • 70g
  • 260g
  • 140g
    anhydrous butter

Grate the lime peel using a "microplane" and immediately add to the lime juice.
Dissolve the sugars in the juice, add the liquid cream and heat to about 30ºC.
Separately melt the two couvertures and anhydrous butter to about 45/45ºC.
Add the aqueous phase to the couvertures and mix until well emulsified.



Pre-crystallize the cocoa butter and use to sparingly line the mini half-bûche chocolate moulds.
Then, pre-set the Haiti 65% cacao dark chocolate couverture and use to line the chocolate moulds. 
Dispense a drop of cane honey and vanilla filling into each mould, followed by some lime truffle ganache when its temperature has reached about 32ºC.
Allow to set for a few hours and then seal the base with Haiti 65% cacao dark chocolate couverture.
Unmould and reserve.