Evocao™ | Corn-soybean


Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Soy reduction

ingredients preparation
  • 500g
    Kikkoman Soy Sauce
  • 100g
    glucose syrup DE 60
  • 100g

1. Mix all ingredients together and simmer over low heat.
2. Concentrate at 75º Brix or until a dosable texture is visible.
3. Then weigh the resulting amount and mix in equal parts with DE 60 glucose syrup and set aside.

Sweetcorn ganache

ingredients preparation
  • 350g
    Sweet corn puree
  • 2g
  • 100g
    glucose syrup DE 44
  • 85g
  • 650g
  • 75g
    cocoa butter
  • 150g
    Glacier anhydrous milk fat

1. Take boiled sweet corn and pass it through a Robot Coupé together with the cooking water to obtain a cream and sieve.
2. Weigh the required 300 g and dissolve the sugars and salt at about 30ºC.
3. Pour over the melted couverture at around 40ºC and emulsify.
4. Lastlly add the butter and cocoa butter melted at 40ºC.
5. Emulsify correctly and pre-crystallize at 28/30ºC.

Dark chocolate couverture

ingredients preparation
  • 500g
  • 500g
    cocoa butter

Melt and mix the two ingredients, set aside.



1. Pre-crystallize the chocolate paint and, using a spray gun, apply a light coat to the "Cacaofruit Convex-Evocao™" bonbon moulds.
2. Then pre-crystallize Evocao™ WholeFruit Chocolate and line the bonbon moulds.
3. Add a dash of soya reduction at the bottom of the moulds and then the truffle when it is at about 28/30ºC.
4. Allow to crystallize for a few hours and cover the base with Evocao™ WholeFruit Chocolate
5. Remove from the moulds and store.

Get in Touch