You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Makes 10 cocoa pods
Recipe Step by Step
600g INSPIRATION FRAISE
140g White “dragée” sugar coated almonds
140g RAW IRANIAN PISTACHIOS
140g DICED ORANGE COLD CONFIT
Guanaja Spray Mix
350g GUANAJA 70%
150g BEURRE DE CACAO
Assembly and finishing
Use the pre-set Guanaja spray mix to spray the inside of the cocoa pod molds, then leave them to harden.
Use the pods to mold the pre-set Guanaja couverture chocolate. Turn out and leave the couverture chocolate to spread for a few moments, then smooth away any excess.
Drain the molds by holding them suspended over two rulers. Before hardening is complete, trim away any excess, then mold again. Tap the mold to get the thickness you require. Leave to harden, trim again, then refrigerate for a few minutes then leave at a temperature of 65°F (17°C) until the chocolate is ready to slip out of its mold.
Turn out the half-pods and fill them with 12-15 mendiants. Slightly soften the half-pods, then assemble them.