Flower beetle

Used Cacao Barry products
Moulded Chocolate Bonbon

Flower beetle

Created by
  • Tor Stubbe
    Danish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla
Level
level 3
Dosage
Recipe for 40 bonbons
Used Cacao Barry products
Recipe components

Apple mint gel

IngredientsPreparation
  • 25g
    lime juice
  • 50g
    apple juice
  • 50g
    sugar
  • 12g
    glucose
  • 212g
    trimoline
  • 25g
    sugar
  • 25g
    sugar
  • 3g
    pectin
  • 15g
    mint leaves
  • 1ml
    Citric acid

Boil lime juice, apple juice, sugar, glucose and trimoline. Add sugar and pectin NH. Let cool. Blend in fresh mint leaves and citric acid. Place in piping bag and store.

Lime foam

IngredientsPreparation
  • 48g
    water
  • 32g
    glucose powder
  • 104g
    sugar
  • 104g
    isomalt
  • 8g
    gelatin
  • 48g
    egg white
  • 16g
    sugar

Boil water, glucose powder, sugar and isomalt to 120°C. Add gelatin.  Whisk together egg white and sugar. Pour in syrup. Add zest and juice of 2 organic limes. Place in piping bag and use.

Cocoa pulp liquor ganache

IngredientsPreparation
  • 152g
    38% cream
  • 16g
    trimoline
  • 115g
    Cacao Barry - Asiri or’noir chocolate
  • 20g
    Ghee
  • 35g
    Cocoa pulp liquor

Warm cream, zest of limes and trimoline. Emulsify with Cacao Barry chocolates when at 35°C. Add ghee and cocoa pulp liquor.

Buckwheat & white miso crunch

IngredientsPreparation
  • 50g
    Cacao Barry - Asiri or’noir chocolate
  • 22g
    Sweet white miso
  • 56g
    buckwheat
  • 15g
    Pop Rocks

Melt Or Noir and Cacao Barry chocolates. Add sweet white miso, buckwheat and pop rocks. Roll out between two pieces of baking paper. Cool down and cut.