Used products: Zéphyr white chocolate and passion fruit truffle
Preparation: Zéphyr white chocolate and passion fruit truffle
Mix the passion fruit purée with the sugars and salt.
Meanwhile, melt the couverture and cocoa butter.
Add the water-based solution to the couvertures and make sure that the mixture emulsifies properly.
At 28°C, pour into the moulds previously lined with white couverture and leave to crystallise for 24 hours covered with cling film.
Used products: Arbequina olive oil and basil interior
750 gArbequina olive oil
245 gcocoa butter
5 gSosa wax concept
1 gpowdered freeze-dried basil
Preparation: Arbequina olive oil and basil interior
Heat the oil to around 50°C and add the basil.
Mix the wax concept with the cocoa butter, mix with the oil.
Lower the temperature of the mixture to 30°C, add around 1% of the tempered cocoa butter or temper the mixture at 23°C to a cold point.
Pipe into semi-sphere moulds, at the bottom of the chocolate mould and leave to crystallise.
Used products: Assembly
Temper the green paint and with an airbrush, spray droplets on the semi-sphere moulds.
Then temper the orange paint and using an airbrush, graduate the colour, repeating the operation finally with the yellow paint.
Finally temper the white chocolate and line the moulds.
Pipe 2/3 of the passion fruit truffle when at 28°C in the moulds and insert the half sphere of oil interior.
Fill up with passion fruit truffle.
Leave to crystallise for a few hours and cover the base with white chocolate.
Unmould and set aside.