Complexity level  

CT X304

Champaign Pearl


1 Molding
  • Melt the Belcolade Selection Blanc Extra Cacao-Trace chocolate to 45°C and temper it at 28.2°C.
  • Fill the molds to make filled chocolates and leave to crystalize.
2 Strawberry Jelly
  • PatisFrance Starfruit Strawberry 550 g
  • Granulated Sugar 275 g
  • Maltodextrine 50 g
  • Glucose 120 g
  • Lemon Juice 20 g
  • Pectin 10 g

Mix the sugar and pectin together. Heat the lemon, strawberry, maltodextrin and glucose to 40°C. Add the sugar pectin mixture and boil to 102.5°C. Let it cool down and put into a bowl. Cover with cling film and let it cool down further. Fill the pre-molded chocolate shell one-third full with this jelly.

3 Champagne Ganache
  • Fresh Cream 35% 50 g
  • Champagne 230 g
  • Glucose 50 g
  • Invert Sugar 35 g
  • Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace 60 g
  • Marc Du Champagne 35 g
  • Butter 105 g

Boil the fresh cream, champagne and glucose, add the invert sugar and pour directly onto the Belcolade Selection Blanc Extra Cacao-Trace and the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace. Mix well with an immersion blender to smooth it. When the ganache reaches 35°C, add the Marc Du Champagne and butter and mix again. Once the ganache is at a temperature of 28°C, fill up your pre-made chocolate shell/mold. Leave to crystallize for 12 hours at 16°C with relative humidity below 60%. Close with tempered Belcolade Selection Blanc Cacao-Trace and demold after setting.

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