NY Borough: Queens
Coconut Caramel/Milk chocolate Ghana and Passion Ganache/Maria cookie Crunch
Chocolate used: Origine Ghana 40% cacao milk chocolate
Flavors: Coconut Caramel/Milk chocolate Ghana and Passion Ganache/Maria cookie Crunch
Inspiration: Queens has been claimed the most diverse place on the planet according to the Guinness Book of World Records. Also a high % of its population is Hispanic or Latino, so I think it fits me perfectly. Putomayo is the name of a region of Colombia.


Created by
  • Melissa Coppel - Cacao Barry Ambassador

Coconut caramel

Ingredients Preparation
  • 200g
    coconut puree
  • 60g
  • 20g
    glucose syrup

Boil the coconut purée. In a different, pot make a dark caramel with the sucrose and glucose syrup.
Deglaze with the hot coconut purée. Cook on medium heat to 105ºC.
Hand blend.
Set aside.

Passion fruit ganache

Ingredients Preparation
  • 115g
    passion fruit puree
  • 25g
  • 22g
    invert sugar
  • 28g
  • 222g
  • 3g
    cocoa butter

In a pot, warm the purée and sugars to 40ºC.
Melt the chocolate and cocoa butter and make an emulsion with the purée.
Set aside.

Galleta crunch

Ingredients Preparation
  • 70g
    Maria cookies
  • 125g
  • 125g
    Pure Paste 100% Hazelnuts
  • 1g
    sea salt

Grind the Maria cookies. Melt the chocolate.
Mix everything together and temper to 23.5ºC.
Spread in a silicone mat, place in the fridge and, once it has crystallized, cut it with a round cutter and set aside.


Ingredients Preparation
  • Q.S.
    brass paint
  • Q.S.
    brown paint
  • Q.S.
    Deodorized Cocoa Butter
  • Q.S.
  • Q.S.

Spray brass colored cacao butter tempered at 31ºC in the half sphere molds.
Place the spray gun a bit in angle, so it doesn’t cover the entire surface.
Spray after chocolate brown colored cacao butter tempered at 31ºC.
Make the shells with tempered milk chocolate. Place in the fridge for 15 minutes.
Pipe the coconut caramel in the shells.
Pipe the passion fruit ganache at 29ºC on top of the coconut caramel.
Place the galleta crunch on top of the ganache.
Place in the fridge for 10 minutes and then let crystallize at 17ºC for 24 hours before closing with tempered milk chocolate.

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