Belcolade Noir Origins Grenada – Verdé

This praline recipe is made by Geert Decoster from Centho Chocolates.

Read more on the Noir Origins Grenada 67 Chocolate


Calamansi Jelly

  • 240 g Calamansi
  • 135 g White sugar
  • 6 g Pectin
  • 55 g Glucose syrup
  • 4 g Citric acid solution
  • 10 g White rum

Heat up the Calamansi puree with the glucose. Add the sugar and pectin. Boil to 106°C. Take away the heat. Add the White Rum and finally the citric acid solution. Place a rectangle on a Silpat. Spread out the Calamansi jelly. Let it set for 1 hour before putting the mint ganache on top.

Mint ganache

  • 60 g Invert sugar
  • 30 g Sorbitol
  • 305 g Cream
  • 60 g Noir Grenada 67 Belcolade Origins
  • 330 g Lait Selection O3X5/J , Belcolade
  • 40 g Butter
  • 20 g White rum
  • 10 g Mint juice , fresh

Heat up the cream till 85°C together with the trimoline, sorbitol. Take away the heat and pour onto the Belcolade Origins Grenada 67 and the Belcolade Lait Selection. Mix with a hand mixer to get a homogeneous ganache. Add the mint juice and mix again. When the ganache reaches a temperature of 35°C, add the butter and mix. Finally add the white rum and mix until the ganache is smooth. Spread out a thin layer of tempered Belcolade Noir Selection onto a sheet of baking paper and place a square of 6mm thickness on top of the chocolate. At 30°C, spread out in the square. Leave to crystallize at 18°C and with an average humidity level lower than 60% for 6 to 8 hours.

Final Assembly

  • 1 Noir Selection C501/J , Belcolade

After 24 hours of crystallization, spread out evenly a layer of tempered Belcolade Noir Selection onto the ganache. Before complete crystallization, cut with a guitar into the required shape. Enrobe with tempered Belcolade Noir Selection and decorate immediately with a transfer sheet with green decoration.

More from the same author

Need inspiration?

Sign up now