Harvest snacking shells
“Using the Callebaut Callets™ shape as inspiration for the moulds, I’ve created a special shaped snack with a maximum of fruity flavours. A lychee milk chocolate ganache, a pitaya fruit paste, and a compote of green apple, apricot and lime zest all add up to a balanced sweetness that I think is typical of cocoa pulp.”
Recipe
Lychee milk ganache
| ingredients | preparation |
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Mix and boil. |
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Add to previous mixture and emulsify. |
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Add and mix into ganache. |
Crystallise ganache at 30°C. Fill pre-moulded shells with scraper. |
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Compote of fruits
| ingredients | preparation |
|---|---|
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Warm up. |
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Add just before boiling, and cook until 103°C. |
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Add at the end. |
Leave to cool in the fridge. |
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Pitaya fruit paste
| ingredients | preparation |
|---|---|
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Mix and heat up. |
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Add just before boiling and cook until 106°C. |
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Mix in and pour paste directly onto Silpat with 1-cm-thick frame. |
Leave to cool. Cut out with round cutter and remove centre. |
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Finishing and serving
Spray shell in 3 colours (green, red and yellow). Mould with white chocolate Callebaut® Velvet. |