Haba de Cacao
This beautiful trompe de l'oeil showcases the beauty of Cacao Barry's Evocao 72% Whole Fruit Chocolate in a playful representation of a whole cocoa pod  
This beautiful trompe de l'oeil showcases the beauty of Cacao Barry's Evocao 72% Whole Fruit Chocolate in a playful representation of a whole cocoa pod  
Shelf life:
3 days
Conservation:
Refrigerated
Containing: 11 Components
Demonstration video<span>Haba de Cacao</span>

Almond, Cocoa Nib, and Vanilla Praline

Ingredients: Almond, Cocoa Nib, and Vanilla Praline

  • 1.0 lb
    sugar
  • 5 piece(s)
    vanilla bean
  • 1.3 lb
    Marcona almonds
  • 2.6 oz
    Cacao Barry Cocoa Nibs
  • 0.2 oz
    fleur de sel

Preparation: Almond, Cocoa Nib, and Vanilla Praline

  1. Toast almonds at 150ºc for 20 minutes
  2. Caramelize the sugar
  3. Add whole vanilla pods to the sugar and then quickly add almonds (still warm), cocoa nibs, and salt
  4. Spread on a silicone mat and allow to cool
  5. Grind in a food processor
  6. Refine with a stone grinder

View tools

  • Silicone mat
  • Sheet pan
  • Food processor
  • Sauce pot
  • Heat proof spatula
  • Stone grinder

Dark Chocolate Madeleine Cake

Ingredients: Dark Chocolate Madeleine Cake

  • 4.9 oz
    eggs
  • 3.0 oz
    whole milk
  • 2.5 oz
    sugar
  • 1.8 oz
    brown sugar
  • 0.9 oz
    wildflower honey
  • 0.1 oz
    Fine sea salt
  • 4.8 oz
    Rice flour
  • 1.2 oz
    potato starch
  • 0.2 oz
    baking powder
  • 7.1 oz
    Cacao Barry Pure Paste 100% Hazelnuts

Preparation: Dark Chocolate Madeleine Cake

  1. Whisk together eggs with milk, sugars, honey and salt
  2. Sift flours together with cocoa powder and baking powder
  3. Add dry ingredients to the liquids and work until there is a homogeneous mixture
  4. Melt chocolate and mix with the hazelnut paste
  5. Pour chocolate over the first mixture and work until homogeneous
  6. Spread onto a sheet pan
  7. Bake at 160ºc for 10 minutes – closed draft
  8. Freeze
  9. Cut strips 1 cm thick by 5 cm long and cut them in half in a triangular shape
  10. Freeze

View tools

  • Knife
  • Offset spatula
  • Bowl (s)
  • Cutting board
  • Stand Mixer
  • Tamis
  • Rubber Spatula
  • Half-Sheet Pan

Liquid Hearts of Chocolate & Tequila

Ingredients: Liquid Hearts of Chocolate & Tequila

Preparation: Liquid Hearts of Chocolate & Tequila

  1. Heat cream, milk, sugar, and salt to 80ºc
  2. Pour over semi-melted chocolates
  3. Emulsify the mixture with an immersion blender
  4. Add Tequila and emulsify again
  5. Arrange the mixture in a piping bag and dose into molds
  6. Refrigerate for 24 hours
  7. Keep in freezer until ready to assemble

View tools

  • Saucepan
  • Immersion blender
  • Piping Bag
  • Bowl (s)
  • Rubber Spatula
  • 2.5 cm Diameter Sphere Molds

Cocoa Nougatine

Ingredients: Cocoa Nougatine

  • 1.4 oz
    PDO Isigny Butter
  • 0.7 oz
    glucose
  • 15.4 gr
    Fine sea salt
  • 3.2 oz
    Confectioners sugar
  • 15.4 gr
    Pectin NH 325
  • 4.8 oz
    Cacao Barry Cocoa Nibs

Preparation: Cocoa Nougatine

  1. Melt butter in a saucepan with the glucose syrup and salt over low heat.
  2. Mix pectin and sugar together before adding to the warm butter mixture
  3. Bring to a boil and add cocoa nibs
  4. Spread onto a silicone mat
  5. Bake at 160ºc for 22/24 Minutes – Open draft. 
  6. Cool to room temperature

View tools

  • Silicone mat
  • Bowl (s)
  • Sauce pot
  • Heat proof spatula
  • Half-Sheet Tray

Crunchy Almond & Cacao Praline

Ingredients: Crunchy Almond & Cacao Praline

Preparation: Crunchy Almond & Cacao Praline

  1. Melt chocolate
  2. Mix praline with oil and chocolate
  3. Put into a piping bag

View tools

  • Microwave
  • Piping Bag
  • Bowl (s)
  • Rubber Spatula

Whole Fruit Chocolate Mousse

Ingredients: Whole Fruit Chocolate Mousse

Preparation: Whole Fruit Chocolate Mousse

  1. Hydrate gelatin with water
  2. Heat mineral water to 80ºc
  3. Melt the hydrated gelatin in the warmed water
  4. Pour water and gelatin mixture over the semi-melted chocolate and add the Natur Emul. Emulsify with an immersion blender
  5. Mix egg whites together with glucose, sugar, egg white powder and xanthan gum
  6. Heat together to 55ºc
  7. Transfer to a stand mixer with a whisk attachment and whip at medium speed until it cools down to 30ºc
  8. Gently fold the egg white mixture into the chocolate mixture
  9. Place into a piping bag

View tools

  • Immersion blender
  • Piping Bag
  • Bowl (s)
  • Sauce pot
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment

Black Paint

Ingredients: Black Paint

Preparation: Black Paint

  1. Melt the chocolate and cocoa butter separately
  2. Use an immersion blender to combine

View tools

  • Immersion blender
  • Microwave
  • Bowl (s)

Mahogany Paint

Ingredients: Mahogany Paint

  • 7.1 oz
    Bensdorp Deodorized cocoa butter
  • 0.1 oz
    Pastry Chef's Boutique Powder Food Color - Black
  • 15.4 gr
    Pastry Chef's Boutique Powder Food Color - Red

Preparation: Mahogany Paint

  1. Melt the chocolate and cocoa butter separately
  2. Use an immersion blender to combine with the powder food colors

View tools

  • Immersion blender
  • Microwave
  • Bowl (s)

Dark Mahogany Paint

Ingredients: Dark Mahogany Paint

  • 7.1 oz
    Bensdorp Deodorized cocoa butter
  • 0.1 oz
    Pastry Chef's Boutique Powder Food Color - Black
  • 0.2 oz
    Pastry Chef's Boutique Powder Food Color - Red

Preparation: Dark Mahogany Paint

  1. Melt the chocolate and cocoa butter separately
  2. Use an immersion blender to combine with the powder food colors

View tools

  • Immersion blender
  • Microwave
  • Bowl (s)

Assembly

Ingredients: Assembly

  • As needed
    Dark Chocolate Madeleine Cake
  • As needed
    Liquid Hearts of Chocolate & Tequila
  • As needed
    Crunchy Almond & Cacao Praline
  • As needed
    Whole Fruit Chocolate Mousse
  • As needed
    Chocolate Nib Bath
  • As needed
    Black Paint
  • As needed
    Mahogany Paint
  • As needed
    Dark Mahogany Paint

Preparation: Assembly

  1. Half fill the 3.5 cm sphere mold with the Crunchy Almond & Cacao Praline
  2. Insert one of the Liquid Hearts of Chocolate & Tequila, and finish filling with more praline
  3. Freeze
  4. Fill cocoa pod mold 3/4 full with Whole Fruit Chocolate Mousse. To avoid holes make sure to spread the mousse using an offset spatula over the entire surface
  5. Insert the core and finish with a triangle of Dark Chocolate Madeleine Cake
  6. Freeze
  7. Dip the frozen pod into the Chocolate Nib Bath and arrange on a tray
  8. Spray with chocolate paints to achieve a velvet texture

View tools

  • Offset spatula
  • Sheet Tray
  • Silicone Cocoa Pod Mold
  • 3.5 cm Diameter Sphere Mold
  • Freezer
  • Chocolate Spray Gun

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