Xavi Donnay exotic chocolate

Pastry recipe
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...
  1. Xavi Donnay exotic chocolate


    • Frozen fruit purée 100% : Lime - 25g
    • Frozen fruit purée 100% : 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

    Frozen fruit purées
    Frozen fruit purées

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