Evocao™ | Long java pepper

Used Cacao Barry products

Evocao™ WholeFruit Chocolate 72%

Molded bonbons

Evocao™ | Long java pepper

Created by

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

Level

level 2

Used Cacao Barry products

Evocao™ WholeFruit Chocolate 72%

Long pepper ganache

Ingredients	Preparation
340g Java long pepper infused water 7g milk protein 180g Invert sugar (tremolina type) 200g glucose syrup DE 60 160g dextrose 3g salt 700g Evocao™ WholeFruit Chocolate 72% 360g Glacier anhydrous milk fat 25g cocoa butter	1. Make a hot infusion of 400 g of water and 34 g of chopped long pepper, filter after 4 minutes. 2. Weigh 340 g of infusion, cool, add the milk protein, pass through the blender and dissolve the sugars and salt in the infusion. 3. Pour over the melted couverture at around 40ºC and emulsify. 4. Lastly, add the melted milk fat and cocoa butter at about 40ºC. 5. Emulsify correctly and pre-crystallize at 30/32ºC.

Ingredients

Preparation

340g

Java long pepper infused water
7g

milk protein
180g

Invert sugar (tremolina type)
200g

glucose syrup DE 60
160g

dextrose
3g

salt
700g

Evocao™ WholeFruit Chocolate 72%
360g

Glacier anhydrous milk fat
25g

cocoa butter

1. Make a hot infusion of 400 g of water and 34 g of chopped long pepper, filter after 4 minutes.
2. Weigh 340 g of infusion, cool, add the milk protein, pass through the blender and dissolve the sugars and salt in the infusion.
3. Pour over the melted couverture at around 40ºC and emulsify.
4. Lastly, add the melted milk fat and cocoa butter at about 40ºC.
5. Emulsify correctly and pre-crystallize at 30/32ºC.

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. Dose the truffle into the moulds when it is around 30/32ºC.
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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