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Sustainable cocoa Improve taste Ganache Chocolate Confectionery

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
  1. Belcolade
  2. Recipes
  3. Carré Coco
Carré Coco

Steps

1 Belcolade Origins Lait Cameroon 45% Cacao-Trace milk chocolate ganache
Ingredients
  • Fresh cream (35% fat) 230 g
  • Invert sugar 75 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
  • 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.

Created by Stéphane Leroux

A harmony of contrasts - these carré coco combines the Belcolade Origins Lait Cameroon 45% Cacao-Trace chocolate with coconut. Each bite is a refined indulgence, crafted to awaken the senses and elevate the art of fine confectionary. 

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