Caipirinha ganache

For this recipe, Callebaut chef Alexandre Bourdeaux found inspiration in Brazil's national drink: the world-renowned caipirinha. Lead flavours are lime, cachaça and dark chocolate. These ingredients can be rather easily found all around the world. If not, check where you can get them with your local bartender or mixologist. Saúde! 


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Caipirinha ganache

ingredients preparation
  • 305g
    whipping 35% cream
  • 72g
  • 41g
    lime puree
  • 46g
  • 46g
    glucose syrup DE 60

Heat the ingredients to 40°C.
Blend in a food processor.

  • 610g

Melt the couverture to 35°C.

  • 81g
    butter oil PF17

Prepare Star truffle moulds by speckling them with white cocoa butter.
Then apply a mist of green cocoa butter to the moulds.

Fill the mould with Callebaut® 811NV dark chocolate.
After the chocolate has hardened, trim with ganache.

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