ITAKUJA CHOCOLATE DROPLETS

Joias Itakuja Chocolate Droplets

Bar and Bouchées

Made with: ITAKUJA 55%

State: 1

An original recipe by L'École Valrhona – Makes 200 pieces

WHAT SHOULD YOU TELL YOUR CUSTOMERS ABOUT DOUBLE FERMENTATION?

  • A process performed on the plantation.
  • Cocoa is infused with fresh fruit during the fermentation stage.
  • The fruity notes blend subtly with the chocolate.

Recipe steps

JOIAS ITAKUJA

  • 215gWater
  • 165gGlucose DE 60
  • 570gITAKUJA 55%
  • 50gLiquid Sorbitol
  1. Arrange droplets of pre-set chocolate onto a sheet of confectionery dipping paper, cover with a second sheet, and press down.
  2. Remove the top sheet.
  3. Pipe approx. 5g of ganache directly onto the chocolate.
  4. Cover with the second sheet so that the ganache is held between the droplets of chocolate, then cut into circles using a 5cm-diameter cutter.
  5. Leave to set at 60°F (16°C).
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