CARRÉ COCO

Complexity level

Chocolate & Coconut square bonbons

Composition
For a 6 mm thick, 27 x 37 cm frame

Belcolade Origins Lait Cameroon 45% Cacao-Trace milk chocolate ganache
Belcolade Selection Blanc Extra Cacao-Trace white chocolate and coconut ganache

Steps

1 Belcolade Origins Lait Cameroon 45% Cacao-Trace milk chocolate ganache

Ingredients

Fresh cream (35% fat) 230 g

Invert sugar 75 g

Belcolade milk chocolate Origins Lait Cameroon 45% Cacao-Trace 435 g

Butter 60 g

Sorbitol 20 g

Preparation

Heat the cream with the invert sugar and sorbitol to 85°C.
Pour the mixture over the Belcolade Origins Lait Cameroon 45% Cacao-Trace milk chocolate.
When the mixture reaches a temperature between 35 and 38°C, add the butter and create an emulsion with a hand mixer.
When the ganache has cooled to 32°C, pour into a 6mm frame coated in milk chocolate.
Allow the ganache to harden for at least 4 hours before pouring the coconut ganache.

2 Belcolade Selection Blanc Extra Cacao- Trace white chocolate and coconut ganache

Ingredients

Coconut milk or pulp 180 g

Invert sugar 40 g

Sorbitol 20 g

Grated coconut 50 g

Belcolade Selection Blanc Extra Cacao-Trace 280 g

Belcolade Cocoa Butter Cacao-Trace 30 g

Malibu 40 g

Pastry butter 20 g

Preparation

Heat the cream with the invert sugar and sorbitol to 85°C.
Pour the mixture over the Belcolade Origins Lait Cameroon 45% Cacao-Trace milk chocolate.
When the mixture reaches a temperature between 35 and 38°C, add the butter and create an emulsion with a hand mixer.
When the ganache has cooled to 32°C, pour into a 6mm frame coated in milk chocolate.
Allow the ganache to harden for at least 4 hours before pouring the coconut ganache.

Get in touch

More details about this recipe or our related services?

Contact us