- Embassy Recipes -
Kaffir Lime Praline with Passion Fruit & Mango Coulis
a vibrant dark chocolate shell holding a burst of tangy passionfruit and sweet mango coulis, perfectly balanced by a creamy, fragrant kaffir lime ganache. This Kaffir Lime creation is a tropical escape in every bite.
RECIPE INSTRUCTIONS
1. Kaffir Lime Ganache
Ingredients:
180g | Cream |
20g | Kaffir Lime Leaf |
120g | Embassy Zen White Chocolate 33% |
20g | Glucose |
36g | Cocoa Butter |
29g | Coconut Powder |
Method:
- Bring the cream to just below boiling.
- Add in chopped kaffir lime leaves and infuse for 15 minutes.
- Strain the cream and pour it into the melted white chocolate.
- Add the glucose, cocoa butter and coconut powder, then emulsify using a hand blender.
2. Passionfruit and Mango Coulis
Ingredients:
20g | Sugar |
2g | Pectin |
110g | Passion Fruit Puree |
80g | Mangoo Puree |
30g | Glucose |
Method:
- Mix sugar and pectin together in the same bowl
- Heat the puree and glucose then add to the pectin and sugar mixture
- Cook until 102°C then let it cool
- After it has cooled, blend using a hand blender until smooth
Assembly
Cocoa butter coloring
Embassy Oceanic Blend Dark Couverture Chocolate 65%
- Spray the chocolate mold with cocoa butter coloring.
- Create a shell using the tempered dark chocolate.
- Fill half of the shell with Passionfruit and Mango Coulis, then directly add the Kaffir Lime Ganache.
- Place in the fridge for ± 5-10 minutes.
- Close using more of the dark chocolate, then place in the fridge for ± 10-15 minutes.



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