Finger Extra-Bitter Guayaquil


Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Crispy puffed rice and cocoa nibs

Ingredients Preparation
  • 180g
    Cocoa puffed rice
  • 50g
    Pailleté Feuilletine™
  • 50g
    mixed cocoa nibs

Mix together

  • 30g
    Deodorized Cocoa Butter

Add crystallized deodorized cocoa butter

Blend until evenly crisp, then fill the rectangle snack bars. (MLD-090528-M00)

Put in the fridge and remove from the mould.

Ganache Extra-Bitter Guayaquil 64 %

Ingredients Preparation

If possible, infuse the cloves in the cream the day before.

  • 182g
  • 32g
  • 15g
    liquid sorbitol
  • 0.5pod(s)
    Tahitian vanilla
  • 15g
  • 15g
    invert sugar


  • 175g
    Extra-Bitter Guayaquil
  • 108g

Allow to cool to 80℃ and pour over

Emulsify the ganache. Then at 28℃, frame in 0.8 cm height. 

Once crystallized, cut to the size of the crisps.  

Mousse Extra-Bitter Guayaquil 64%

Ingredients Preparation
  • 135g
    whole milk
  • 42g
    egg yolks
  • 30g
    caster sugar

Make a custard

Cook at 85 ℃

  • 175g
    Extra-Bitter Guayaquil

Mix with the custard

  • 190g
    smooth whipped cream

Add to 35℃

Once the cream is made, poach six regular balls of mousse onto the ganache.

For Assembly and Finishing

Once the dessert is made, decorate with raspberries. Add edible flowers and decorate the plate.

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