Ganache Grenada With Honey Foam
Ganache Grenada With Honey Foam
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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.
Callebaut, Belgium
Ingredients
- 140g granulated sugar
- 140g egg yolks
- 415g Whole milk
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375g Even Fresh UHT Whipping Cream 35% Fat
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140 g granulated sugar
-
100 g egg yolks
-
415 g Whole milk
-
375g Even Fresh UHT Whipping Cream 35% Fat
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270 g Callebaut Honey Specialty Chocolate 33.2% - 2.5kg Coins
- 250g Nespresso Grand Cru coffee
- 70g sugar
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1 piece CapFruit Orange Frozen Fruit Zest
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Mona Lisa Crispy Cereals Coated with Chocolate CRISPEARLS™
-
Cacao Barry Roasted Cocoa Nibs
Ganache of grenade chocolate
Callebaut Honey Specialty Chocolate Foam
Granita
You Will Need
Directions
Ganache of grenade chocolate
Beat the granulated sugar and egg yolks into a white, creamy ribbon.
Heat the whole milk and the and pour over the egg and sugar mixture.
Warm up to 85°C over a medium heat. Strain through a sieve.
Callebaut Honey Specialty Chocolate Foam
Beat the granulated sugar and egg yolks into a white, creamy ribbon.
Heat the whole milk and the and pour over the egg and sugar mixture.
Warm up to 85°C over a medium heat. Strain through a sieve.
Pour over the Callebaut Honey Specialty Chocolate 33.2% and mix immediately with a hand blender.
Pour into a foam siphon with two gas cartridges or nozzles. Place in the fridge.
Granita
Mix all the ingredients and freeze.
Finishing & Presentation
Pipe the ganache into glasses.
Pipe the mousse on top.
Finish with Mona Lisa Crispy Cereals Coated with Chocolate CRISPEARLS™ & Cacao Barry Roasted Cocoa Nibs and the granita.
