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  3. Mono Mocha Rum
Chocolate Confectionery
Enrobed praline
Ganache
Sustainable cocoa

BELCOLADE
MONO MOCHA RUM

Complexity level  

AW 0,84

Composition

For 180 parts of 11g

  1. Mocha rum Ganache
  2. Enrobing
  1. Belcolade
  2. Recipes
  3. Mono Mocha Rum
1 Mocha rum Ganache
Ingredients
  • Sugar 131g
  • Cream 35% 516g
  • Coffee beans 25g
  • Vanilla Pod 1pc
  • Brown Rhum 24g
  • Inverted Sugar 59g
  • Sorbitol 33g
  • Glucose 33g
  • Butter 52g
Preparation
  • Make a caramel from the sugar.
  •  Heat the cream together with the sorbitol, coffee beans, and vanilla until 85°C.
  •  Deglaze the caramel.
  • Add the inverted sugar and pour onto the Belcolade Origins Noir Uganda 80% Cacao-Trace and Belcolade Selection Lait Cacao-Trace. Mix with a spatula.
  • Add the flambéed rum.
  • When the ganache reaches 35°C, add the butter and mix with an immersion blender.
  •  Spread a thin layer of tempered chocolate on baking paper and place a 1.2 cm high frame on top.
  • Pour the ganache into the frame and leave it to crystallize for 24 hours at 16°C with a relative humidity level below 60%.
2 Enrobing
Ingredients
Preparation
  • Heat the chocolate to 45°C and temper.
  • Cut the ganache with a guitar in desired shape and enrobe with tempered Belcolade Selection Noir Intense Cacao-Trace.

Created by Jeffrey De Weyer

Cacao-Trace Certified, this robust cocoa flavor is delicately enriched with delightful fresh citrus and dried fruit notes while unveiling subtle earthy notes of humus and loam. It pairs fantastically with notes of rum, coffee, and vanilla.

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