This application is made up using 2 recipes

  1. 1. Calamansie jelly
  2. 2. Mint Ganache

1. Calamansie jelly

Calamansie Puree - 240 gr
Sugar - 135 gr
Pectin - 6 gr
Glucose - 55 gr
Citric Acid Solution - 4 gr
White Rum - 10 gr


Heat up the Calamansie puree with the glucose. Add the sugar and pectin. Boil till 106°C. Take away the heat. Add the Rum and finally the citric acid solution. Place a rectangle on a Silpat®. Spread out the Calamansie jelly. Let it set for 1 hour before putting the mint ganache on top.

1. Mint Ganache

Trimoline - 60 gr
Sorbitol - 30 gr
Fresh Cream 35% - 305 gr
Belcolade Origins Grenada 67 - 660 gr
Belcolade Lait Selection O3x5/J - 330 gr
Butter - 40 gr
White Rum - 20 gr
Fresh Mint Juice - 10 gr

Additional ingredients needed:
Belcolade Noir Selection C501/J


Heat up the cream till 85°C together with the trimoline, sorbitol. Take away the heat and pour onto the Belcolade Origins Grenada 67 and the Belcolade Lait Selection. Mix with a hand mixer to get a homogeneous ganache. Add the mint juice and mix again.
When the ganache reaches a temperature of 35°C, add the butter and mix. Finally add the white rum and mix until the ganache is smooth. Spread out a thin layer of tempered Belcolade Noir Selection onto a sheet of baking paper and place a square of 6mm thickness on top of the chocolate.
At 30°C, spread out in the square. Leave to crystallize at 18°C and with an average humidity level lower than 60% for 6 to 8 hours.

Final Assembly

After 24 hours of crystallisation, spread out evenly a layer of tempered Belcolade Noir Selection onto the ganache. Before complete crystallisation, cut with a guitar into the required shape. Enrobe with tempered Belcolade Noir Selection and decorate immediately with a transfer sheet with green decoration.