Haba de Cacao

Haba de Cacao
Difficult
Makes: 16 Yield
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
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Demonstration video<span>Haba de Cacao</span>
Demonstration videoHaba de Cacao

Almond, Cocoa Nib, and Vanilla Praline

Ingredients

Preparation

  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

Preparation

  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

Preparation

  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

Preparation

  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

Whole Fruit Chocolate Mousse

Ingredients

Preparation

  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

Mahogany Paint

Ingredients

Preparation

  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

Preparation

  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

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

Preparation

  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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