Preparation
Ingredients
- Purocao milk 37/39 500g
- Batida de coco 40g
- Coconut pulp 100g
- Pineapple pulp 150g
- Lime juice 10g
- Lemon juice 10g
- Glucose 12g
- Liquid butter 35g
Preparation
Heat together the batida de coco, coconut pulp, pineapple pulp, and glucose.
Pour the mixture over partially melted Purocao Latte 37/39 and emulsify using an immersion blender.
Add the lime juice and lemon juice and mix.
Incorporate the liquid butter and mix again.
Cool the ganache to a temperature of 28-30°C before use.
MOLD PREPARATION
Purocao Fondente 62% 100 g
Purocao Cocoa Butter 100 g
Pure alcohol 95% 20 g
Pearl gold powder 6 g
Fat-soluble color as needed
Prepare a mixture by combining the gold powder with the alcohol.
Temper the red cocoa butter to 32°C and, using a brush, create splashes inside the mold.
Once the cocoa butter has crystallized, spray the mixture of alcohol and gold powder with an airbrush.
Then create a shell using tempered Purocao Fondente 62% at 31-32°C and let crystallize.
Pour in the ganache up to 2 mm from the edge.
Let the ganache crystallize at a temperature of 16°C.
Close everything with tempered dark chocolate.
Let crystallize.
