• Vietnam ganache


1 Vietnam ganache
  • Fresh cream (35% full fat) 480 g
  • Concentrated butter 90 g
  • Sorbitol 30 g
  • Invert sugar 120 g
  • Lime zest 2
  • Bring the cream and the concentrated butter to the boil.
  • Add the sorbitol and heat again to 80°C.
  • Pour this mixture onto the Belcolade Origins Noir Vietnam 73 Cacao-Trace drops, the invert sugar and the lime zest.
  • Mix with an immersion blender to an emulsion.
2 Assembly
  • Spread the Vietnam ganache over one frame (12 mm) lined with greaseproof paper, stenciled with tempered Belcolade Selection Noir 65 Cacao-Trace, and allow to set at 16-18°C at a humidity of maximum 60%.
  • Cut away the frame and remove.
  • Brush with a thin layer of tempered Belcolade Selection Noir 65 Cacao-Trace and immediately cut into pralines before the chocolate sets.
  • Cover with tempered Belcolade Selection Noir 65 Cacao-Trace and finish.
  • Store at 16°C with a relative humidity of max. 60%.

Created by Matty Van Caeseele

Do you remember the launch of our first Cacao-Trace chocolate? The Vietnam 73 enriched our Origins range. In this praline, all I add is a hint of Asia with the zest of a lime and that’s it. Which explains the name: Pure Vietnam.