Opal tube

Ingredients Preparation
  • 400g
  • 20g
    Cocoa butter
  • 7g
    fat soluble red colouring
  • 1g
    titanium dioxide

Melt the cocoa butter and dissolve the colourings. Crush and strain over the melted chocolate.
Temperate and spread on cut off acetate strips of 12x6 cm. Roll and form cylinders.
When it is crystallized, spread a thin layer 

Ganache of passion fruit and Jaine

Ingredients Preparation
  • 115g
  • 450g
  • 100g
    passion juice
  • 5g
    green cardamom

Cold infuse the cream with the crushed cardamom for 24 h.
Bring to the boil and strain over the chocolate in three stages.
Homogenise and add the passion juice.

Gianduja of hazelnut and almond

Ingredients Preparation
  • 200g
    Almond and hazelnut praliné
  • 50g
    Toasted almond paste
  • 75g
    Cocoa butter
  • 1g

Melt the cocoa butter and add the remaining ingredients.
Pre-crystallize at 23ÂșC.
Fill tubes (like canes blocked on one end).
Remove from the mould.
Keep frozen.


Ingredients Preparation
  • Q.S.
    Pop Rocks
  • As needed
    Candle wick


Fill the chocolate tube with the ganache of passion, mixing it with Pop Rocks.
Let it start crystalising and insert a gianduja nucleus in the centre of the tube.
Let it crystallize and close it immediately with the same chocolate used to make the Opal tube.
When it is crystallized, arrange a piece of wick with the help of a hot burin. 

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