"Pina Colada" Molded Chocolate

27.04.2023

"Pina Colada" Molded Chocolate

Ingredients for confiture

200 g —pineapple puree DiraFrost
40 g — sugar (1)
5 g — pectin
20 g — sugar (2)
½ pc — lime zest

Ingredients for ganache

50 g —coconut puree DiraFrost
50 g —pineapple puree DiraFrost
20 g — glucose syrup
175 g —white chocolate Zephyr Cacao Barry
10 g —butter 82% Debic
15 g — Malibu liqueur

CONFITURE:

Mix pectin and sugar (2) together. Heat the pineapple puree, sugar (1), and lime zest to 40°C. Add the pectin mixture and boil until it reaches 107°C (approximately 30 seconds). Use at 28°C.

GANACHE:

Bring the puree and glucose syrup to 75°C. Add the chocolate and emulsify with a hand blender. At 40°C, add the butter and liqueur. Blend again until smooth.

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