Harvest snacking shells
“Using the Callebaut Callets™ shape as inspiration for the moulds, I’ve created a special shaped snack with a maximum of fruity flavours. A lychee milk chocolate ganache, a pitaya fruit paste, and a compote of green apple, apricot and lime zest all add up to a balanced sweetness that I think is typical of cocoa pulp.”
- Level:
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Medium
Lychee milk ganache
Ingredients: Lychee milk ganache
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5.3 ozlychee puree
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1.8 oz35% cream
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0.7 ozsorbitol powder
Preparation: Lychee milk ganache
Mix and boil.
Ingredients: Lychee milk ganache
Preparation: Lychee milk ganache
Add to previous mixture and emulsify.
Ingredients: Lychee milk ganache
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0.7 ozSoho lychee liqour
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1.4 ozunsalted butter
Preparation: Lychee milk ganache
Add and mix into ganache.
Crystallise ganache at 30°C. Fill pre-moulded shells with scraper.
Compote of fruits
Ingredients: Compote of fruits
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5.3 ozgreen apple puree
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3.5 ozapricot puree
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1.4 ozglucose
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3.5 ozsugar
Preparation: Compote of fruits
Warm up.
Ingredients: Compote of fruits
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1.8 ozsugar
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0.1 ozyellow pectin
Preparation: Compote of fruits
Add just before boiling, and cook until 103°C.
Ingredients: Compote of fruits
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1 piece(s)lime zest
Preparation: Compote of fruits
Add at the end.
Leave to cool in the fridge.
Pitaya fruit paste
Ingredients: Pitaya fruit paste
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1.1 lbfresh pitaya fruit puree
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5.3 ozglucose
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10.6 ozsugar
Preparation: Pitaya fruit paste
Mix and heat up.
Ingredients: Pitaya fruit paste
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1.8 ozsugar
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0.4 ozyellow pectin
Preparation: Pitaya fruit paste
Add just before boiling and cook until 106°C.
Ingredients: Pitaya fruit paste
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0.4 ozcitric acid solution
Preparation: Pitaya fruit paste
Mix in and pour paste directly onto Silpat with 1-cm-thick frame.
Leave to cool. Cut out with round cutter and remove centre.
Finishing and serving
Spray shell in 3 colours (green, red and yellow). Mould with white chocolate Callebaut® Velvet.
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