Xavi Donnay exotic chocolate

Pastry recipe
Download the recipe

You can't see this video ...

This website uses cookies to display YouTube videos. To see this video you can modify your preferences at any time by personalizing your cookies and accepting Youtube.
Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
See the portrait

  1. Xavi Donnay exotic chocolate

    Ingredients

    • Frozen fruit purée 100% : Lime - 25g
    • Frozen fruit purée 100% : Yellow Passion fruit - 25g
    • Frozen fruit purée 100% : Yuzu - 25g
    • Cream 35% fat - 55g
    • Invert sugar - 75g
    • Butter - 40g
    • Milk chocolate 38% coverage - 125g
    • Saint Domingue chocolate 70% - 170g

    Mix the purées and cream in a saucepan.

    Heat to 95°C.

    Add the inverted sugar and butter.

    At 70°C, pour over the chocolates.

    Emulsify with a mixer.

    Fill the chocolate with the ganache, which should not exceed 30°C.

    In this step

Download this recipe

Download Download