Ganache grenada with honey espuma

This recipes combines the intensity of chocolate with the natural sweetness of honey. The granité of coffee adds a light refreshing touch to it. Perfect for café gourmand treats.

Recipe

Created by
  • Benoit Dewitte - Callebaut® Ambassador and owner of Benoit & Bernard De Witte Belgium

Ganache of grenade chocolate

Ingredients Preparation
  • 140g
    granulated sugar
  • 140g
    egg yolks

Beat into a white, creamy ribbon.

  • 415g
    whole milk
  • 375g
    40% cream

Heat and pour over the egg and sugar mixture.
Warm up to 85°C over a medium heat. Strain through a sieve.

Leave to harden in the fridge for 24 hours.

Callets™ honey spuma

Ingredients Preparation
  • 140g
    granulated sugar
  • 100g
    egg yolks

Beat into a white, creamy ribbon.

  • 415g
    whole milk
  • 375g
    40% cream

Heat and pour over the egg and sugar mixture.
Warm up to 85°C over a medium heat. Strain through a sieve.

  • 270g
    Honey Callets™

Pour over the chocolate and mix immediately with a hand blender.

Pour into a spuma siphon with two gas cartridges or nozzles. Place in the fridge.

Granita

Ingredients Preparation
  • 250g
    Nespresso Grand Cru coffee
  • 70g
    sugar
  • 60g
    Whisky
  • 1piece(s)
    orange zest

Mix and freeze.

Finishing and presentation

Ingredients Preparation
  • Q.S.
    Crispearls™ Dark
  • Q.S.
    Nibs

Pipe the ganache into glasses. Pipe the mousse on top. 
Finish with Callebaut® Crispearls™, Callebaut® NIBS-S and the granita.

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