Joias Itakuja Chocolate Droplets
Made with Itakuja 55%
An original recipe by L'École Valrhona – Makes 200 pieces1 step
WHAT 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
165g GLUCOSE DE 60
570g ITAKUJA 55%
50g LIQUID SORBITOL
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).