"Tropic" Candy

12.04.2023

"Tropic" Candy

Ingredients for pineapple caramel

110 g — crystalline sugar
120 g —pineapple puree DiraFrost
55 g — glucose syrup
50 g —butter 82% Traditional Debic

Ingredients for coconut ganache

120 g —coconut puree DiraFrost
75 g — glucose syrup
225 g —white chocolate Zephyr 34% Cacao Barry
30 g —butter 82% Traditional Debic

Ingredients for shaping

White chocolate Zephyr 34% Cacao Barry
Desiccated coconut

Pineapple Caramel:

Make a dry caramel from sugar and deglaze it with hot pineapple puree and glucose syrup. Add butter and heat to 105°C. Emulsify. Pipe into the shell at a temperature of 27-29°C.

Coconut Ganache:

Heat the coconut puree with glucose syrup to 40°C. Melt the chocolate to 34°C. Mix the puree with the chocolate and emulsify, then add butter and blend again. Pipe at a temperature of 28-29°C.

Shaping:

Pipe the caramel into Callebaut white chocolate truffle shells first, followed by the ganache. Leave the candies to stabilize for 12 hours. Seal the shells with tempered Zephyr 34% Cacao Barry. Coat the truffles in white chocolate and fine desiccated coconut.

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