Evocao™ | Corn-soybean

Used Cacao Barry products

Zéphyr™ 34%

Evocao™ WholeFruit Chocolate 72%

Molded bonbons

Evocao™ | Corn-soybean

Created by

Ramon Morato
Global Creative Innovation Leader for the Cacao Barry® brand

Level

level 2

Used Cacao Barry products

Zéphyr™ 34%

Evocao™ WholeFruit Chocolate 72%

Soy reduction

Ingredients	Preparation
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

Ingredients	Preparation
350g Sweet corn puree 2g salt 100g glucose syrup DE 44 85g dextrose 650g Zéphyr™ 34% 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

Ingredients	Preparation
500g Evocao™ WholeFruit Chocolate 72% 500g cocoa butter	Melt and mix the two ingredients, set aside.

Other

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.

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