Cocoa uvaia bonbon

The Callebaut Beanology™ story inspired chef Bertrand Busquet to create a rugged, primitive-looking set of moulded chocolates that contain a balanced milk chocolate ganache with the sweet, slightly tart taste of uvalha fruit and just a hint of cocoa bitterness. The shells are moulded with dark chocolate with an intense cocoa flavour to temper the pronounced sweetness of the ganache a bit.

Recipe

Created by
  • Bertrand Busquet - Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo

Uvaia jelly

Ingredients Preparation
  • 45g
    sugar
  • 22g
    glucose
  • 270g
    uvaia puree

Mix and heat up to 40°C.

  • 45g
    sugar
  • 6g
    yellow pectin

Mix and add to previous mixture. Cook to 102°C.

Cocoa ganache

Ingredients Preparation
  • 30g
    butter
  • 90g
    cocoa puree
  • 7,5g
    sorbitol powder
  • 10g
    invert sugar
  • 5g
    dextrose
  • 0,5g
    salt

Mix and heat up to 40°C.

  • 192g
    823
  • 10g
    Mycryo®

Melt chocolate at 30°C and pour over cocoa butter. Add to previous mixture and emulsify.

  • 15g
    Cachaça

Incorporate into previous mixture.

Assembly

Ingredients Preparation
  • Q.S.
    811
  • Q.S.
    Cocoa powder

Mould chocolate shell and pipe uvaia jelly on the bottom. Pipe cocoa ganache on top. Close shell and unmould. Spray and roll in cocoa powder.

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