Ganache Grenada With Honey Foam

Callebaut, Belgium

Category

Drink

Indulge in our exquisite Ganache Grenada with Honey Foam, a luxurious dessert that harmoniously blends the rich flavours of Callebaut honey chocolate, and a dash of coffee. This decadent ganache, crafted with the finest Callebaut chocolate, is infused with the unique, aromatic notes. Topped with a light and airy honey foam, this dessert delivers a perfect balance of intense chocolate, delicate sweetness and a slight punch. Ideal for chocolate lovers and connoisseurs alike, our Ganache Grenada with Honey Foam is a delightful treat that showcases the best of honey chocolate desserts. Experience the ultimate fusion of flavours and textures with this exceptional creation.

Ganache Grenada With Honey Foam

Ingredients

    Ganache of grenade chocolate

    • 140g granulated sugar
    • 140g egg yolks
    • 415g Whole milk
    • 375g Even Fresh UHT Whipping Cream 35% Fat

    Callebaut Honey Specialty Chocolate Foam

    • 140 g granulated sugar
    • 100 g egg yolks
    • 415 g Whole milk
    • 375g Even Fresh UHT Whipping Cream 35% Fat
    • 270 g Callebaut Honey Specialty Chocolate 33.2% - 2.5kg Coins

    Granita

    • 250g Nespresso Grand Cru coffee
    • 70g sugar
    • 1 piece CapFruit Orange Frozen Fruit Zest

    You Will Need

    • Mona Lisa Crispy Cereals Coated with Chocolate CRISPEARLS™
    • Cacao Barry Roasted Cocoa Nibs

    Directions

      Ganache of grenade chocolate

      1. Beat the granulated sugar and egg yolks into a white, creamy ribbon.

      2. Heat the whole milk and the and pour over the egg and sugar mixture.

      3. Warm up to 85°C over a medium heat. Strain through a sieve.

      Callebaut Honey Specialty Chocolate Foam

      1. Beat the granulated sugar and egg yolks into a white, creamy ribbon.

      2. Heat the whole milk and the and pour over the egg and sugar mixture.

      3. Warm up to 85°C over a medium heat. Strain through a sieve.

      4. Pour over the Callebaut Honey Specialty Chocolate 33.2% and mix immediately with a hand blender.

      5. Pour into a foam siphon with two gas cartridges or nozzles. Place in the fridge.

      Granita

      1. Mix all the ingredients and freeze.

      Finishing & Presentation

      1. Pipe the ganache into glasses.

      2. Pipe the mousse on top. 

      3. Finish with Mona Lisa Crispy Cereals Coated with Chocolate CRISPEARLS™ & Cacao Barry Roasted Cocoa Nibs and the granita.