Putomayo

Used Cacao Barry products

Ghana 40%

Zéphyr™ 34%

Pure Paste 100% Hazelnuts

Moulded bonbons

Putomayo

Created by

Melissa Coppel
Cacao Barry Ambassador

Level

level 3

NY Borough: Queens
Coconut Caramel/Milk chocolate Ghana and Passion Ganache/Maria cookie Crunch
Chocolate used: Origine Ghana 40% cacao milk chocolate
Flavors: Coconut Caramel/Milk chocolate Ghana and Passion Ganache/Maria cookie Crunch
Inspiration: Queens has been claimed the most diverse place on the planet according to the Guinness Book of World Records. Also a high % of its population is Hispanic or Latino, so I think it fits me perfectly. Putomayo is the name of a region of Colombia.

Used Cacao Barry products

Ghana 40%

Zéphyr™ 34%

Pure Paste 100% Hazelnuts

Coconut caramel

Ingredients	Preparation
200g coconut puree 60g sucrose 20g glucose syrup	Boil the coconut purée. In a different, pot make a dark caramel with the sucrose and glucose syrup. Deglaze with the hot coconut purée. Cook on medium heat to 105ºC. Hand blend. Set aside.

Passion fruit ganache

Ingredients	Preparation
115g passion fruit puree 25g dextrose 22g invert sugar 28g sorbitol 222g Ghana 40% 3g cocoa butter	In a pot, warm the purée and sugars to 40ºC. Melt the chocolate and cocoa butter and make an emulsion with the purée. Set aside.

Galleta crunch

Ingredients	Preparation
70g Maria cookies 125g Zéphyr™ 34% 125g Pure Paste 100% Hazelnuts 1g sea salt	Grind the Maria cookies. Melt the chocolate. Mix everything together and temper to 23.5ºC. Spread in a silicone mat, place in the fridge and, once it has crystallized, cut it with a round cutter and set aside.

Assembly

Ingredients	Preparation
Q.S. brass paint Q.S. brown paint Q.S. NCB-HD703-BY Q.S. Ghana 40% Q.S. Zéphyr™ 34%	Spray brass colored cacao butter tempered at 31ºC in the half sphere molds. Place the spray gun a bit in angle, so it doesn’t cover the entire surface. Spray after chocolate brown colored cacao butter tempered at 31ºC. Make the shells with tempered milk chocolate. Place in the fridge for 15 minutes. Pipe the coconut caramel in the shells. Pipe the passion fruit ganache at 29ºC on top of the coconut caramel. Place the galleta crunch on top of the ganache. Place in the fridge for 10 minutes and then let crystallize at 17ºC for 24 hours before closing with tempered milk chocolate.

Ingredients

Preparation

Q.S.

brass paint
Q.S.

brown paint
Q.S.

NCB-HD703-BY
Q.S.

Ghana 40%
Q.S.

Zéphyr™ 34%

Spray brass colored cacao butter tempered at 31ºC in the half sphere molds.
Place the spray gun a bit in angle, so it doesn’t cover the entire surface.
Spray after chocolate brown colored cacao butter tempered at 31ºC.
Make the shells with tempered milk chocolate. Place in the fridge for 15 minutes.
Pipe the coconut caramel in the shells.
Pipe the passion fruit ganache at 29ºC on top of the coconut caramel.
Place the galleta crunch on top of the ganache.
Place in the fridge for 10 minutes and then let crystallize at 17ºC for 24 hours before closing with tempered milk chocolate.

Discover more recipes

More recipes