Caipirinha ganache
For this recipe, Callebaut chef Alexandre Bourdeaux found inspiration in Brazil's national drink: the world-renowned caipirinha. Lead flavours are lime, cachaça and dark chocolate. These ingredients can be rather easily found all around the world. If not, check where you can get them with your local bartender or mixologist. Saúde!
- Level:
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Medium
- Makes:
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Recipe for 125 pieces (= 5 double moulds)
Caipirinha ganache
Ingredients: Caipirinha ganache
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305 gwhipping 35% cream
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72 gCachaça
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41 glime puree
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46 gdextrose
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46 gglucose syrup DE 60
Preparation: Caipirinha ganache
Heat the ingredients to 40°C.
Blend in a food processor.
Ingredients: Caipirinha ganache
Preparation: Caipirinha ganache
Melt the couverture to 35°C.
Ingredients: Caipirinha ganache
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81 gbutter oil PF17
Preparation: Caipirinha ganache
Prepare Star truffle moulds by speckling them with white cocoa butter.
Then apply a mist of green cocoa butter to the moulds.
Fill the mould with Callebaut® 811NV dark chocolate.
After the chocolate has hardened, trim with ganache.
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