Evocao™ | Corn-soybean

Recipe

Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand
  1. Soy reduction
  2. Sweetcorn ganache
  3. Dark chocolate couverture
  4. Other
  5. Assembly

Soy reduction

ingredients preparation
  • 500g
    Kikkoman Soy Sauce
  • 100g
    glucose syrup DE 60
  • 100g
    Sugar

1. Mix all ingredients together and simmer over low heat.
2. Concentrate at 75º Brix or until a dosable texture is visible.
3. Then weigh the resulting amount and mix in equal parts with DE 60 glucose syrup and set aside.

Sweetcorn ganache

ingredients preparation
  • 350g
    Sweet corn puree
  • 2g
    salt
  • 100g
    glucose syrup DE 44
  • 85g
    dextrose
  • 650g
    CHW-N34ZEPH
  • 75g
    cocoa butter
  • 150g
    Glacier anhydrous milk fat

1. Take boiled sweet corn and pass it through a Robot Coupé together with the cooking water to obtain a cream and sieve.
2. Weigh the required 300 g and dissolve the sugars and salt at about 30ºC.
3. Pour over the melted couverture at around 40ºC and emulsify.
4. Lastlly add the butter and cocoa butter melted at 40ºC.
5. Emulsify correctly and pre-crystallize at 28/30ºC.

Dark chocolate couverture

ingredients preparation
  • 500g
    CWD-Q1EVOC
  • 500g
    cocoa butter

Melt and mix the two ingredients, set aside.

Other

Assembly

1. Pre-crystallize the chocolate paint and, using a spray gun, apply a light coat to the "Cacaofruit Convex-Evocao™" bonbon moulds.
2. Then pre-crystallize Evocao™ WholeFruit Chocolate and line the bonbon moulds.
3. Add a dash of soya reduction at the bottom of the moulds and then the truffle when it is at about 28/30ºC.
4. Allow to crystallize for a few hours and cover the base with Evocao™ WholeFruit Chocolate
5. Remove from the moulds and store.

Discover more recipes

Alunga™, Coffee and Café Crokine Praline

Alunga™, Coffee and Café Crokine Praline

Lotus Leaf

Lotus Leaf

Via Lattea

Via Lattea

Patte d'ours

Patte d'ours

Fossil Age

Fossil Age