By Esti Garcia

Single Origin Dark Chocolate Ganache 65%

Smooth chocolate ganache with Colombian dark chocolate

Coconut Dulce de leche Bon Bons

Creamy Caramel filling made with coconut cream.

Peanut Butter Bon Bons

Peanut butter & dark chocolate filling

Chocolate

Chocolate comes from the Theobroma cacao. A native tree from Central & South America. White flesh and lemonade-mangosteen-like flavour when eaten raw. There are 3 types of cacao in the world:

Some criollos and trinitarios have more unique features and are considered cacao ‘fino de aroma’

Fruity and flowery aromas and flavour with nutty malt notes. This is the characteristic flavour of Cacao Fino de Aroma that distinguishes it from other cocoas in the world.

The Fino de Aroma denomination is an International Cocoa Organization (ICCO)* classification, which describes an exquisite aroma and flavour. Around 8% of the cocoa produced in the world is Cacao Fino de Aroma. 76% of Cacao Fino de Aroma produced in the world is grown in Colombia, Ecuador, Venezuela and Peru.

Cacao Fino de Aroma comes from criollo and trinitarian varieties, which are different, in aroma and flavour, from common cocoas which derive from forastero varieties.

Trinitarian cocoas -highly sought after around the world- are Fino de Aroma, aromatic and mild in flavour. The trinitario variety is the result of cross between the criollo and forastero varieties and is produced mainly in Colombia, Ecuador, Peru and Venezuela.

Forastero cocoa is the most common in the world; it is resitant to climate changes and has an acidic astringent flavour. It is the main variety grown in Africa.

Compound chocolate doesn’t have cocoa liquor. But only cocoa powder instead with vegetable fats added.

Real chocolate has cocoa liquor, cocoa butter, sugar and milk powder for milk and white chocolate.

Single Origin Dark Chocolate Ganache 65%

200g Dark chocolate
280g Cream
70g Butter
50g Glucose 

Method

Warm up the cream, glucose and butter. Add it to the chocolate and emulsify with a stick blender. Place in a pipping back and use at 35c.

Coconut Dulce de leche

Dulce de leche is a South American caramel. This is the #EstiGarcia version with coconut. (Dairy free)

Peanut Butter Bon Bons

300g Peanut butter
200g Luker Dark chocolate 65%

Method

Fully melt the chocolate and ideally have it tempered, then combine with peanut butter and place in pipping bags for filling. Use it under 30c.