Used Cacao Barry products
Recipe components
Pineapple Avocado Ganache
| Ingredients | Preparation |
|---|---|
| In a saucepan cook for about 10 minutes |
| Add |
Emulsify with hand blender and strain. Final mixture should be 128 g. | |
Pineapple Jelly
| Ingredients | Preparation |
|---|---|
| Bring to a boil |
| Add |
Cook to 104.6°C. | |
| Remove from heat and add |
Assembly
| Ingredients | Preparation |
|---|---|
| Spray domes with crystalized yellow cocoa butter. Spray second layer with crystalized green cocoa butter. Cast with crystalized Zéphyr™ Caramel white chocolate. Fill a ¼ of the sphere with pineapple jelly and then fill with ganache. Let the bonbons set overnight. Close domes with Zéphyr™ Caramel white chocolate. Remove from mold. |
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