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.”
- Level:
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Difficult
- Makes:
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8 bars of 80 g
White chocolate ganache
Ingredients: White chocolate ganache
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2 glime peel
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140 gcold cream
Preparation: White chocolate ganache
Mix and put in cryovac. Allow to rest in fridge for at least 2 hours. Strain.
Ingredients: White chocolate ganache
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18 gsorbitol powder
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35 gglucose syrup DE 40
Preparation: White chocolate ganache
Add to previous mixture. Warm up to 40°C and set aside.
Ingredients: White chocolate ganache
Preparation: White chocolate ganache
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: Lime jelly
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100 gsugar
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6 gyellow pectin
Preparation: Lime jelly
Mix together.
Ingredients: Lime jelly
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230 glime puree
Preparation: Lime jelly
Add previous mixture and boil.
Ingredients: Lime jelly
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65 gglucose syrup DE 40
Preparation: Lime jelly
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.
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