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Home / Caraibes Bar

Caraibes Bar

Caraibes Bar

Rating:

Recipe Created By:
Frederic Hawecker
Difficulty:
Advanced

  • Components Of Recipe
  • Passion Jelly
  • Coconut Ganache
  • Method of Assembly

Passion Jelly

450g (15.9oz)
300g (10.6oz)
6g (0.2oz)
10g (0.4oz)

* can be replaced with

Method of Preparation

  1. Mix the sugar and pectin.
  2. Pour into the lukewarm purée.
  3. Cook to 103°C / 217°F.
  4. Pour on a silicone sheet.
  5. Once cold, mix with a flat beater.
  6. Pipe a small amount into chocolate molds that have been prepared with a chocolate shell of tempered .

Coconut Ganache

215g (7.6oz)
565g (19.9oz)
125g (4.4oz)
25g (0.9oz)

Method of Preparation

  1. Heat the cream and sorbitol.
  2. Pour onto the couverture.
  3. Emulsify.
  4. Incorporate the grated coconut.
  5. Pipe onto the passion fruit jelly at 28°C / 82.4°F.
  6. Allow to crystallize, then close the chocolate mold and cover with tempered .

Method of Preparation

  1. Pipe a small amount of the Passion Jelly into chocolate molds that have been prepared with a chocolate shell of tempered .
  2. Pipe the Coconut Ganache onto the passion fruit jelly at a temperature of 28°C / 82.4°F.
  3. Allow to crystallize, and then close the chocolate mold with tempered .
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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