I paired matcha with passion fruit and mango to evoke the sense of the somewhat acidic fruit flavour of cocoa pulp. The white chocolate ganache and shell bring the right sweetness, and evoke the colour contrast between cocoa pulp and the cocoa bean.


Created by
  • Russ Thayer - Chef Callebaut, Chocolate Academy Canada

Passion mango confit

ingredients preparation
  • 125g
    mango puree
  • 75g
    passion fruit puree

Mix and heat to 40°C.

  • 2g
    yellow pectin
  • 14g

Mix and whisk into the puree. Boil.

  • 100g
  • 100g
  • 60g
    glucose syrup DE 40

Add to boiling mixture and keep it boiling.

Boil for approx. 5 minutes to 65°Brix.

  • 3g
    citric acid solution

Stop boiling and add acid solution.

  • Q.S.

Pour into shallow pan and leave to cool. Mix gently by hand and pipe into
shells previously lined with white chocolate.

Tencha white chocolate ganache

ingredients preparation
  • 250g
    36% cream
  • 20g
    82% butter
  • 22g
    sorbitol powder

Mix and heat to 70°C.

  • 10g
    tencha green tea powder
  • 20g

Mix into a lumpless paste. Add to previous mixture.

  • 457g

Pour warm mixture over the chocolate and emulsify.

  • Q.S.

Pipe on top of confit when ganache is at 29°C. Allow to crystallise
overnight. Seal moulds with white chocolate.

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