Lime, pineapple and ginger loop

Chocolate with lime and pineapple

Ingredients Preparation
  • 140g
    Zéphyr™
  • 10g
    Deodorized Cocoa Butter
  • 1As needed
    green lemon
  • 12g

1. Melt the chocolate and the cocoa butter separately, then combine.
2. Grate the lime zest over the chocolate and temper carefully.
3. Add the freeze-dried pineapple slices, mix vigorously.

Assembly

Ingredients Preparation
  • 200g
    Blanc Satin™
  • 200g
    Deodorized Cocoa Butter
  • Q.S.
    crystallized ginger
  • As needed
    Chocoloop

1. Melt the couverture chocolate and the cocoa butter separately to 40-50°C.
2. Paint the moulds with a thin layer of white chocolate.
3. Fill the moulds with the pineapple and lime chocolate, add a few squares of candied ginger and let set. 
4. Unmould

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