Moulded chocolate – Octli by John Costello

Callebaut

Callebaut

Standard Supplier 17th November 2014

Moulded chocolate – Octli by John Costello

Moulded chocolate – Octli by John Costello

A Mexican milk chocolate shell sprayed green to resemble the cacao tree, containing a soft salted lime caramel and a dark chocolate and Tequila ganache.

Recipe – 3 moulds x 21 pieces = 63 chocolates

Ingredients

  • Lime and Salt Caramel:
  • Sugar 750g
  • Sea salt 10g
  • Cream - 35% fat 300g
  • Lime puree 150g
  • Tequila Ganache;
  • Caramel 200g
  • Chocolate Mexican Dark 200g
  • Tequila 18g
  • Salted Butter 10g

Method

Lime and Salt Caramel:
Make a dry caramel with salt and sugar
Deglaze with warm puree and cream
Tequila Ganache:
Method
Pour warm caramel over chocolate
Emulsify then add butter and Tequila
Assembly:
Spray mould with green cocoa butter
Spray mould with yellow cocoa butter
Coat with Mexican milk chocolate
Pipe in caramel
Pipe in ganache
Pour chocolate on back of mould and seal with transfer sheet
Allow to crystallise and de-mould