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 CHF-Q1HONEY	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. CED-CC-D1CRISP Q.S. NIBS-S502	Pipe the ganache into glasses. Pipe the mousse on top. Finish with Callebaut® Crispearls™, Callebaut® NIBS-S and the granita.

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