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  3. Piña Colada bonbons, white chocolate, pineapple jelly, coconut and white rum ganache and a crispy coconut base credit to u/Ctrl_Alt_3lite
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missionheightssandiego
Sep 22, 2020

Piña Colada bonbons, white chocolate, pineapple jelly, coconut and white rum ganache and a crispy coconut base credit to u/Ctrl_Alt_3lite



These absolutely gorgeous truffles are done by Reddit user u/Ctrl_Alt_3lite we just have to say that they are one of the finest pieces of work we have seen and had to share

Ingredients:

  • About 400-500 grams of white chocolate depending on the size of your moulds

  • Pineapple, preferably a good ripe fresh one but in a pinch I'm sure tinned would taste fine

  • Coconut cream, about 100mLs. Don't skimp out on a lowfat one :P

  • Cocoa butter, about 40 grams

  • Vanilla

  • 1 lime

  • Caster sugar

  • Pectin (optional, replace the line, caster sugar and pectin with a jam setting mix)

  • White rum

  • Coconut crisps Optional - Coloured cocoa butter to decorate

Feel free to sub out white for any chocolate you like, if you use a dark chocolate (around 70-80% cocoa, generally dairy free) you can make the recipe vegan as well!

Method:

  • For the pineapple jelly, add the pineapple (de-cored and peeled), pectin, caster sugar to taste, vanilla and lime to a pot and cook with a little water till the pineapple breaks down. Blend and reduce till a sticky consistency forms and it coats the back of a spoon, allow to cool before filling a piping bag

  • For the coconut ganache, heat up the coconut cream and about 20mL white rum till just below a simmer. Pour over about 140grams of white chocolate callets and the cocoa butter and stir till a smooth ganache forms, don't worry if it seems a little runny at first since it will take time to crystallise

  • If you would like to, start by decorating the moulds. I'm using polycarbonate with edible cocoa butter. To achieve the pictured effect I used a low-stick masking tape (designed specifically for chocolate work) and then painted around it with a small sponge in a swirling motion before removing the tape and painting with white cocoa butter using a spray gun

  • Temper the white chocolate, there are numerous methods to doing this, use whatever works for you. Since this was a small batch I used the microwave method (melt the chocolate at 34 degrees celcius and add white chocolate callets till it hits around 29 degrees celcius before testing)

  • Fill the moulds with tempered chocolate and tap firmly to knock out all air bubbles. Invert and dump out the excess chocolate. Allow to set at around 10-14 degrees for about 10-15 minutes

  • Pipe the shells with pineapple jelly and then ganache, allow to cool again till ganache begins to firm up

  • Crisp up the coconut chips in the oven until golden and then blitz into a fine crumb

  • Temper a little more white chocolate (about 100 grams) and mix through the coconut, seal the chocolates and allow to set before turning out and voila!

1 comment
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bazymygej
Apr 02

This is just dummy comment

0