Search

Show all results
  1. Belcolade
  2. Recipes
  3. Plant-based Makao Pepper Pineapple
Chocolate Confectionery
Plant-based
Dairy-free
Vegan

PLANT-BASED MAKAO

PEPPER PINEAPPLE

Complexity level  

 

Composition

For approximately 220 bonbons (11g each)

  1. Molding
  2. Makao pineapple jelly
  3. Lemon ganache
  1. Belcolade
  2. Recipes
  3. Plant-based Makao Pepper Pineapple
1 Molding (3g/bonbon)
Ingredients
Preparation
  • Heat the Belcolade Selection M. Douceur Plant-Based Cacao-Trace to 47°C  and temper at 29°C.
  • Mold polycarbonate molds and leave them to crystallize in a fridge of 16°C with a relative humidity level below 60%.
2 Makao pineapple jelly (3g/bonbon)
Ingredients
  • Lemon juice 170g
  • Pineapple puree 150g
  • Water 100g
  • Sugar 250g
  • Inulin 50g
  • Sugar 50g
  • Pectin NH 12g
  • Lemon zest 5g
  • Makao pepper 3g
Preparation
  • Heat the pineapple puree, lemon juice, water and 250 g of sugar to 50°C.
  • Dry mix the 50 g of sugar with the pectin NH and inulin.
  • Add this mixture to the previous composition while 
  • Cook the jelly until it reaches 103°C and then cool to room temperature.
  • Fill the chocolate mold 1/3 full with the jelly.
3 Lemon Ganache (5g/bonbon)
Ingredients
  • Water 210g
  • Glucose 80g
  • Invert Sugar 45g
  • Sorbitol crystals 30g
  • Lemon zest 5g
Preparation
  • Bring the water, glucose, sorbitol and the lemon zest to a boil.
  • Pour over the Belcolade Selection M. Douceur Plant-Based Cacao-Trace and Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace.
  • Add the invert sugar and mix with a spatula to obtain a smooth ganache with a temperature between 35 and 38°C.
  • Mix with an immersion blender to create a perfect emulsion.
  • Use the ganache immediately at a maximum temperature of 29°C.
4 ASSEMBLING
Ingredients
Preparation
  • Spray the molds with colored and tempered yellow cocoa butter and some gold spray.
  • Mold them with tempered chocolate.
  • Fill the molds 1/3 full with the jelly and 2/3 with the lemon ganache.
  • Leave to crystallize and then close with tempered chocolate.
  • Demold and decorate.
  • Store the bonbons in a cool dry place at 16°C with a humidity level below 60%

Created by Michel Eyckerman

Indulge in our exquisite Belcolade Selection M. Douceur Plant-Based Cacao-Trace chocolate, featuring a tantalizing Makao pepper jelly with a hint of pineapple and a zesty lemon-flavored ganache. This unique treat offers a delightful explosion of flavors with every bite.

Get in touch

More details about this recipe or our related services?

Contact us
Belcolade

© BELCOLADE 2025

BELCOLADE IS A BRAND OF Belcolade