Dark chocolate and lime bar
“The perfect chocolate is all about mixing the right ingredients and patiently allowing them to connect into the right taste sensation. That is why I created my own chocolate bar, bringing together the texture and flavour of velvet white chocolate and the acidity and freshness of lime juice and zest.”
Recipe
White chocolate ganache
| ingredients | preparation |
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Mix and put in cryovac. Allow to rest in fridge for at least 2 hours. Strain. |
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Add to previous mixture. Warm up to 40°C and set aside. |
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Melt to 35°C. Pour the warm cream over the melted chocolate and emulsify with a hand mixer. Set aside. Once cooled, put in a disposable piping bag. Wait until the ganache reaches 30º C before use. |
Lime jelly
| ingredients | preparation |
|---|---|
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Mix together. |
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Add previous mixture and boil. |
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Add to previous mixture. Cook to 103ºC. Allow to cool down and use in a disposable piping bag. |
Finishing and serving
Line a chocolate bar mould with a thin layer of tempered dark chocolate Callebaut® 60-40-41 to create a chocolate shell and allow to set completely. Pipe a thin layer of lime jelly and allow to set. Pipe a second layer of white chocolate ganache. Be careful to fill the mould almost completely, leaving only 2 mm to add the final layer of tempered chocolate. |