Famous d-m-w

The semi-sweet 811 with the acidic sweetness of red fruits, the milky 823 with the pure taste of matcha green tea and the sweet W2 with a powerful lime flavour. Three iconic Callebaut chocolates combined with three widely favoured ingredients give this short bite an explosion of flavours.

Recipe

Created by

Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Red fruit ganache

ingredients	preparation
180g strawberry puree 100g red cherry puree 50g 35% cream 20g sorbitol 25g glucose 1piece(s) Vanilla	Mix and boil.
600g 811NV	Add and emulsify with blender.
35g unsalted butter 30g cherry brandy	Add and mix carefully.
Crystallise ganache at 30°C. Frame at 3 mm thickness. Cool down.

Lime ganache

ingredients	preparation
100g 35% cream 150g lime puree 15g sorbitol 15g glucose 1piece(s) lime zest	Boil together.
650g W2NV 25g NCB-HD706	Add and emulsify with a blender
Crystallise the ganache at 30°C. Frame at 3 mm thickness on top of the red fruit ganache. Cool down.

Green tea ganache

ingredients	preparation
250g 35% cream 30g sorbitol 15g glucose	Warm up until 80°C.
20-25g Matcha Powder	Add and mix.
525g 823NV	Add and emulsify with a blender.
30g unsalted butter	Add and mix carefully.
Crystallise the ganache at 30°C. Pour into 3-mm-thick frame. Leave to cool and cut out with round cutter.

Finishing and serving

Sprinkle inside of moulds with different colours. Spray with white colour and mould with milk chocolate Callebaut® 823
or dark chocolate Callebaut® 811. Fill one shell with red fruit ganache, the other with lime ganache.