Coconut Snowballs

Indulge in creamy white chocolate nibbles filled with a refreshing coconut and lime ganache. Perfectly balanced sweetness with a tropical twist – a delightful treat for any occasion!

Recipe

Created by
  • Raúl Bernal -
  1. Coconut and Lime Ganache
  2. Coconut Powder
  3. Finish

Products

Chocolate couvertures - Istak - drops - 5 kg bag

Coconut and Lime Ganache

ingredients preparation

Heat the puree with the mint and lime zest.
Infuse for 3 minutes and strain, then adjust the weight with milk.
Dissolve the sugars in the puree at 40ºC.
Emulsify the two previous parts and add the Malibu.
Perfect the emulsion.
Cool to 27ºC and portion into the hollow white chocolate Mona Lisa balls.
Allow to solidify.
Seal with tempered Istak 30.9% White chocolate.

Coconut Powder

ingredients preparation
  • 600g
    dextrose
  • 400g
    grated dried coconut
  • 4g
    silver dust

Blend everything together in a food processor and set aside.

Finish

Place the truffles in the dragee drum.
Add untempered Istak 30.9% White Chocolate.
Allow it to distribute well and then add the coconut powder.
When the truffles are well coated, remove them.
Store in a sealed container.

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