Colours from Haïti - lime and cane honey chocolates

Recipe

Created by

Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Liquid cane honey filling

ingredients	preparation
190g cane sugar honey 10g glucose syrup DE 60 1beans(s) Haiti vanilla	Mix the three ingredients and set aside.

Lime ganache

ingredients	preparation
140g lime juice 5g lime zest 80g 35% cream 60g invert sugar 50g glucose syrup DE 60 70g dextrose 260g CHD-Q65HAI 300g CHM-P35LBAR 140g anhydrous butter	Grate the lime peel using a "microplane" and immediately add to the lime juice. Dissolve the sugars in the juice, add the liquid cream and heat to about 30ºC. Separately melt the two couvertures and anhydrous butter to about 45/45ºC. Add the aqueous phase to the couvertures and mix until well emulsified.

Assembly

ingredients	preparation
Q.S. CHD-Q65HAI MLD-090570	Pre-crystallize the cocoa butter and use to sparingly line the mini half-bûche chocolate moulds. Then, pre-set the Haiti 65% cacao dark chocolate couverture and use to line the chocolate moulds. Dispense a drop of cane honey and vanilla filling into each mould, followed by some lime truffle ganache when its temperature has reached about 32ºC. Allow to set for a few hours and then seal the base with Haiti 65% cacao dark chocolate couverture. Unmould and reserve.

ingredients

preparation

Q.S.

CHD-Q65HAI
MLD-090570

Pre-crystallize the cocoa butter and use to sparingly line the mini half-bûche chocolate moulds.
Then, pre-set the Haiti 65% cacao dark chocolate couverture and use to line the chocolate moulds.
Dispense a drop of cane honey and vanilla filling into each mould, followed by some lime truffle ganache when its temperature has reached about 32ºC.
Allow to set for a few hours and then seal the base with Haiti 65% cacao dark chocolate couverture.
Unmould and reserve.