Coco-Peach Chocolate Moncake - Puratos

Ingredients

Working Method

Coconut Ganache

Heat up coconut puree and trimoline until 70°C.
Pour over Belcolade Selection Blanc Cacao Trace, use hand blender to blend until smooth.
Add desiccated coconut and Smoobees Lemon then mix well.

Peach Ganache

Heat up peach puree and trimoline until 70°C.
Pour over Belcolade Selection Lait Cacao Trace, use hand blender to blend until smooth.
When the ganache temperature reaches 35°C, add unsalted butter and hand blend.

Assembly

Splash the red tempered cocoa butter and tempered Belcolade Blanc Selection Cacao Trace Chocolate in the chocolate mooncake mould.
Fill the coconut ganache till ½ of the mould, let the ganache crystallize and set.
Fill in the peach ganache and continue to let it set and crystallize at 18°C to 20°C.
Close them with tempered Belcolade Blanc Selection Cacao Trace Chocolate.
Let it crystallize before de-moulding the chocolate.

About this recipe

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