Ecuador verrine

The round taste of Ecuador - Callebaut's Single Origin Chocolate originating from the cradle of exciting varieties and flavours - opens up plenty of pairing opportunities. Callebaut® chef Mathieu Dierinck took the challenge and combined it with coconut, passion fruit, almond and pineapple. The resulting verrine brings you straight to tropical atmospheres.

Recipe

Created by
  • Mathieu Dierinck - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  1. Passion fruit ecuador ganache
  2. Passion fruit apricot jelly cubes
  3. Almond chocolate biscuit
  4. Coconut pineapple espuma

Passion fruit ecuador ganache

ingredients preparation
  • 100g
    passion fruit puree
  • 75g
    water
  • 53g
    invert sugar
  • 27g
    powdered milk

Mix together and heat up to 60°C
  • 20g
    gelatin mass
  • 179g
    CHD-Q68BRA

Soften 1:6 gelatine 180 Bloom in 5:6 water. Melt chocolate, pour previous mixture onto both ingredients and emulsify.
  • 365g
    35% cream

Add and leave to crystallise in refrigerator overnight. Whip with a whisk.

Passion fruit apricot jelly cubes

ingredients preparation
  • 854g
    passion fruit puree
  • 519g
    apricot puree
  • 251g
    invert sugar
  • 352g
    caster sugar
  • 23g
    NH pectin

Boil together at 105°C, pour into a 1-cm high frame and leave to set in refrigerator. Cut into cubes.

Almond chocolate biscuit

ingredients preparation
  • 430g
    almond paste
  • 210g
    egg yolks
  • 150g
    whole egg(s)

Mix together.
  • 250g
    egg white
  • 200g
    caster sugar

Whip together into a firm mixture.
  • 130g
    CHD-Q67MAD
  • 100g
    butter

Melt together and mix in part of the egg white mixture to obtain a smooth mass. Then mix into the almond mixture.
  • 100g
    pastry flour
  • 6g
    baking powder
  • 50g
    CP

Mix into previous mixture, followed by the remaining egg white mixture. Pour into a frame and bake at 170°C for 45 minutes.

Coconut pineapple espuma

ingredients preparation
  • 200g
    coconut puree
  • 200g
    pineapple puree
  • 30g
    invert sugar

Mix together.
  • 20g
    gelatin mass

Dissolve 1:6 gelatine in 5:6 water and add to previous mixture. Pour into a siphon and charge with two cartridges. Leave to rest for 2 hours before using.

Pipe passion fruit Ecuador ganache and dispense coconut pineapple espuma into the verrine of your choice. Then decorate with pieces of almond chocolate biscuit and passion fruit apricot jelly cubes.