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Professional
Joias Itakuja Chocolate Droplets
Made with Itakuja 55%
An original recipe by L'École Valrhona – Makes 200 pieces
1 stepWHAT SHOULD YOU TELL YOUR CUSTOMERS ABOUT DOUBLE FERMENTATION?
- A process performed on the plantation.
- Cocoa is infused with fresh fruit during the fermentation stage.
- The fruity notes blend subtly with the chocolate.
Recipe Step by Step
Step01
JOIAS ITAKUJA
215g WATER
165g GLUCOSE DE 60
570g ITAKUJA 55%
50g LIQUID SORBITOL
Arrange droplets of pre-set chocolate onto a sheet of confectionery dipping paper, cover with a second sheet, and press down.
Remove the top sheet.
Pipe approx. 5g of ganache directly onto the chocolate.
Cover with the second sheet so that the ganache is held between the droplets of chocolate, then cut into circles using a 5cm-diameter cutter.
Leave to set at 60°F (16°C).
Remove the top sheet.
Pipe approx. 5g of ganache directly onto the chocolate.
Cover with the second sheet so that the ganache is held between the droplets of chocolate, then cut into circles using a 5cm-diameter cutter.
Leave to set at 60°F (16°C).