Rich flavors!
by Dira ambassador Anton Emonds
An elegant cacao-inspired dessert combining rich dark chocolate whipped ganache with a refreshing cacao fruit insert.
Shaped like a cacao pod and finished with a delicate dark chocolate coating and a dusting of cocoa powder.
Dark chocolate whipped ganache
ingredients
| Weight | Ingredient |
| 500gr | whipping cream (40%fat) |
| 80gr | glucose |
| 150gr | dark chocolate (60% cocoa) |
preparation method
Heat 250gr whipping cream with the glucose to a boil.
Pour over the dark chocolate and blend until smooth.
Add the remaining cold cream and blend again. Refrigerate for at least 12 hours.
Cacao fruit insert
ingredients
| Weight | Ingredient |
| 175gr | Dira cacao fruit puree |
| 25gr | sugar |
| 5gr | gelatin |
| 200gr | whipping cream |
preparation method
Heat the cacao fruit puree and sugar to 60°C.
Add bloomed gelatin and mix until smooth.
Whip the cream to soft peaks, then fold into the cacao fruit
mixture. Pipe into a long silicone mold and freeze.
Dark chocolate coating
ingredients
| Weight | Ingredient |
| 300gr | dark chocolate |
| 100gr | cocoa butter |
preparation method
Melt the dark chocolate and cocoa butter together and mix until smooth.
Use at 30-35°C.
Finishing & decoration
ingredients
| Weight | Ingredient |
| as needed | cocoa powder |
preparation method
Whip the dark chocolate ganache until light and airy. Pipe onto plastic wrap and place a frozen cacao fruit insert in the center.
Fold the plastic wrap tightly around the ganache and shape it into a cacao pod. Freeze until firm. Remove the plastic wrap and dip into the dark chocolate coating. Dust with cocoa powder, place on a serving plate, and finish with cocoa powder around the dessert.
