Milky heart from Ghana, by Chef Laurent Jeannin
Cacao Barry Ingredients
Milk chocolate couverture Origin, Ghana 40.5%
Guitar sheets (Ref. ACC-GUITAR01-999)
For 40 coconut pearls
Mix 600 g of grated coconut, 500g of caster sugar, 240g of white eggs and 60g of applesauce in a mixing bowl and cook at 50°C in a bain-marie. Spread the mix between two guitar sheets (width 1cm) and store in a freezer.
Heat 250g of Boiron coconut pulp with vanilla pod previously open and scraped, bring to the boil. Add 50g egg yolks and cook at 82 ° C, pour several times on the Milk chocolate couverture Origin Ghana 40.5% to make a ganache then add 15g of Malibu. Emulsify and refrigerate.
For these coconut balls with melting chocolate inside, choose a staging inspired from natural materials: wood, porcelain or handmade accessories.