The Land of Saint Domingue

I plan to maximize the unique flavor and note of Cacao Barry Origine Saint Domingue, the strong cacao note and crisp texture of Cacao Nips Crunch, and freshness of pineapple coulis. Finally, the flavor finish with the subtle note of sprout barley.
The other fruits are disappeared due to global warming, BUT pineapples are grown more. Because of that, I chose the pineapple for my product. Looking for chocolate that best matches the scent of pineapples, I chose Saint Domingo, which has a unique scent of land.
And I used the healthy sprout barley powder as a natural color instead of artificially made chemical edible pigments, which also good for pairing with Saint Domingo. Additionally, the use of sugar was minimized.

Recipe

Created by
  • Dongsuk Kim - Chef
  1. Saint Domingue Ganache
  2. Pineapple Coulis
  3. Chocolate Streusel
  4. Crunchy cacao nibs
  5. White chocolate color
  6. Sprout barley Chocolate Color
  7. For Assembly and Finishing

Saint Domingue Ganache

ingredients preparation
  • 300g
    Whipping cream 35%
  • 27g
    invert sugar
  • 30g
    unsalted butter

Heat
  • 170g
    CHD-Q70SDO
  • 100g
    CHM-Q41ALUN
  • 40g
    CHM-P40GHA
  • 30g
    Pineapple puree (juiced)

Mix

1.Heat the whipping cream, invert sugar, and unsalted butter (60℃).

2. Put the chocolate in the beaker, and blend it with the warm cream. 

3. Add pineapple puree and blend it more (below 35℃).

4. Put it into the piping bag (28℃).

 

Pineapple Coulis

ingredients preparation
  • 337g
    Pineapple puree (Boiron)
  • 112g
    Passion puree (Boiron)
  • 0.5g
    locust bean gum
  • 10g
    NH Pectin (Sosa)

Mix
  • 1piece(s)
    vanilla bean peel

Heat

1. Melt the puree and blend it with locust bean gum and NH Pectin. 

2. Heat the mixture up until it boils. + Vanilla bean peel 

3. After cooling, put it into a tray and store it in the refrigerator.

 

Chocolate Streusel

ingredients preparation
  • 125g
    Muscovado
  • 150g
    sugar
  • 245g
    T-55
  • 260g
    almond powder
  • 20g
    cocoa butter
  • 260g
    unsalted butter

Mix
  • 30g
    whole egg(s)
  • 60g
    cacao mass

Add

1. Put all ingredients except cacao mass into the food processor, and blend it well.

2. Add the whole egg (30℃) and mix it. 

3. Put the melted cacao mass.

4. Bake it in convection oven at 150℃ for 22 minutes.

 

Crunchy cacao nibs

ingredients preparation
  • 100g
    CHD-O70FLEU
  • 12g
    unsalted butter
  • 2g
    salt
  • 150g
    Chocolate streusel
  • 60g
    NIBS-S

Mix

1. Melt the chocolate and unsalted butter, and mix it. (50℃)

2. Mix all ingredients well. 

3. Cover the top and the bottom of the dough with chocolate wrap, and roll out (2mm thickness).

4. After hardening, cut the dough with a 2 cm circular cutter.

 

White chocolate color

ingredients preparation
  • 150g
    CHW-N34ZEPH
  • 150g
    cocoa butter

Mix

1. Melt the chocolate (40℃).

2. Melt the cacao butter (50℃).

3. Blending it.  

4. Temper the chocolate and spray it into the mold.

 

Sprout barley Chocolate Color

ingredients preparation
  • 150g
    CHW-N34ZEPH
  • 150g
    cocoa butter
  • 10g
    Sprout barley powder

Mix

1. Melt the chocolate (40℃).

2. Melt the cacao butter (50℃).

3. Blending it.  

4. Temper the chocolate and spray it into the mold.

 

For Assembly and Finishing

1. Attach the leaf-shaped silicone on the mold, and spray alcohol+ sprout barley.

2. Remove the leaf-shaped silicone and spray the sprout barley chocolate color. 

3. Spray the white chocolate color. 

4. Make chocolate shells by using Extra-Bitter Guayaquil 64%.

5. Pipe the pineapple coulis 1g.

6. Put the cut crunchy on the above the pineapple coulis.

7. Pipe the Saint-Domingue ganache (28℃) 4g on the top of the crunchy.

8. Fill the bottom with Extra-Bitter Guayaquil 64%.

9. Take the bonbon out from the mold when contracted.

 

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