Pina Colada ll
Recipe
COCONUT GANACHE
| ingredients | preparation |
|---|---|
|
Cook at 80°C. |
|
Add. |
|
Pour over mixture at 30°C |
Let cool to pipe Pina Colada bars. |
|
PINEAPPLE FRUIT PASTE
| ingredients | preparation |
|---|---|
|
Mix. |
|
Mix first and heat to broth. |
|
Add and cook at 105°C. |
|
Add to stop cooking. |
|
Add as needed. |
Cast on silpat frame (0.5 mm thickness) |
|
FINISHING & PRESENTATION
Use for snack bars. After unmoulding, put a strip of pineapple fruit paste at the bottom. Cover with coconut ganache and decorate with coconut whipped cream. Enrobe with the Finest Belgian Dark Chocolate Callebaut® Recipe n° 811 or a Finest Belgian Milk Chocolate Recipe n° 823. |