Chocolate Island
The Chocolate Island Confectionery Item is a refined, multi‑layered chocolate creation developed for professional pastry chefs seeking innovation, precision, and balance. This contemporary confectionery item combines smooth CARMA® Milk Seriz 35%, vibrant lime gel, rich date ganache, and a crunchy caraway‑spiced crisp, finished with opaline details and a handcrafted chocolate palm tree.
Using premium couverture, carefully selected spices, and advanced confectionery techniques, this recipe provides step‑by‑step guidance to mastering contrast—fresh citrus, caramelized sweetness, and aromatic spice—while achieving an elegant, high‑end presentation. Ideal for Ramadan and festive collections, Chocolate Island reinterprets traditional flavor profiles through modern confectionery craftsmanship.
Recipe
Products
Colouring
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All coloured cocoa butter products are sprayed at tempered temperature. Mix the green and white cocoa butter. Mix the cocoa butter and CARMA® Milk Seriz 35% as well. Now spray dots into the mould with the bronze and green-coloured cocoa butter, and spray the mould completely with the CARMA® Milk Seriz 35% and cocoa butter mixture. Finally, pour a thin layer of CARMA® Milk Seriz 35% over the top. |
Limegel: 7g per bar / Lime pâte de fruit (fruit jelly): 6g per bar
| ingredients | preparation |
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Bring the purée and Persian lime to the boil, and leave to infuse for 15 minutes. Strain and stir in sugar (1) and pectin. Bring to the boil again, then add sugar (2) and glucose syrup, and bring to the boil once more. Add citric acid last and pour half of the mixture into a 6mm frame. Leave the other half to cool and blend until smooth. Pour the blended mixture directly into the bar. |
Dateganache: 13g per bar
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Heat the cream, syrup, sorbitol and dextrose until all the sugar has melted. Pour over the butter and CARMA® Milk Seriz 35%, and emulsify thoroughly. Cool to 30°C and pour directly onto the gel. |
Caraway crisp: 10 g per bar / 6 g bite-sized pieces per bar
| ingredients | preparation |
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Mix the oil, salt, caraway powder and crushed feuilletine thoroughly. Add the chocolate couverture and pour directly onto the ganache. Pour the rest into a 6 mm mould and let both crystallise. |
Opaline coins
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Pulverise the isomalt and cumin powder together, and sprinkle through a sieve onto a 2 cm wide round stencil. Remove the stencil and melt in the oven at 170 °C for 3 minutes. Immediately sprinkle the 3 types of cumin on top and let everything cool down, remove from the baking mat and store in a dry place. (caraway, cumin, black cumin) |
Chocolate palm tree
| ingredients | preparation |
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Mix CARMA® White Niobo 34% and coloured cocoa butter thoroughly and temper. Spread through a stencil onto a transfer sheet, place a weigh on top and let crystallise. |
Assembly
Slightly melt the chocolate piece on the underside so it can stand upright. Add the crispy bites (cut into 0.5 cm cubes), the “flowers” pâte de fruit (cut into 0.5 cm thick and 1 cm wide pieces), date strips, opaline coins and the chocolate palm tree on top. |
