Lychee & jasmine duet

Inspired by traditional bean-to-bar chocolate making, Callebaut chef Josep Maria Ribé created a quintet of heavenly delicious moulded chocolates, each one representing and harbouring the flavours of a significant step in the chocolate manufacturing process. This ‘cocoa pulp’ moulded chocolate contains a deliciously sweet filling made with fresh cocoa pulp and lychee puree, rounded off with a touch of natural jasmine essence and enrobed with a creamy layer of white chocolate. Offering a fresh and sweet taste with a delightful floral touch, this moulded chocolate recipe is a real treat
to anyone with a sweet tooth.

Recipe

Created by
  • Josep Maria Ribé - Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain

Malt emulsion

Ingredients Preparation
  • 150g
    lychee puree
  • 350g
    cocoa pulp

Combine the two purées and heat in a large saucepan.

  • 50g
    sugar
  • 6g
    pectin

Combine the sugar and pectin and gradually add to the purées, mixing constantly.

  • 250g
    sugar
  • 100g
    glucose syrup DE 40
  • 75g
    invert sugar

Bring the purée mix to a boil and then gradually add the sugars, keeping the mix boiling.

  • 0,2g
    jasmin essence

Cook to 70° Brix or 103°C Cool the fruit paste mix to 40°C and add the essence of jasmine.

Colouring the mould and assembly

Ingredients Preparation
  • 250g
    Cocoa butter
  • 20g
    white colourant powder

Melt the cocoa butter at 45°C. Add the colouring and whizz with a stick blender to ensure the colouring is homogeneously mixed.

Spray the chocolate moulds with this mixture to obtain a thin layer of pre-set chocolate paint. With a brush, and once the paint is set, generously sprinkle each mould with white silver powder (whiter than regular silver), scraping off any excess.

  • Q.S.
    W2

Line with the tempered Callebaut white chocolate couverture. Once the chocolate has set, scrape the mould to trim off any excess chocolate and create a perfect mould. Dispense the fruit paste cooled to 30°C into each mould. Set aside for a few hours before sealing the mould with tempered Callebaut W2 white chocolate. Unmould the chocolates.

"With this dessert, we wanted a fresh and floral combination of flavours to harmonise with the cacao fruit pulp; something fresh and sweet with a floral touch."

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