(4 CABOSSE BAKING PAN)
Assembly
FILL the moulds bottom with the coconut crumble. POUR the coconut ganache. LET crystallized for 12 hours. CLOSE with black couverture chocolate. KEEP aside and unmould.
Coconut crumble
- Butter 100 g
- Brown sugar 100 g
- Flour 100 g
- Grated coconut 100 g
MIX all the chilled ingredients until forming a homogeneous paste. GRATE AND BAKE at 160°C/320°F until obtaining a homogeneous colour. COOL AND INCORPORATE 45g of melted butter.
Coconut ganache
- Frozen coconut puree Léonce Blanc 250 g
- Glucose 30 g
- Coconut Malibu 40 g
- White chocolate 480 g
IN A PAN, boil the coconut puree, the glucose and the coconut Malibu. POUR on the white chocolate, previously melted. EMULSIFY with the beater and keep aside.
Decor
- Cocoa butter 50 g
- White chocolate 2 g
- Black couverture chocolate 65% 2000 g
HEAT the cocoa butter at 40°C/104°F. ADD the white liposoluble colouring. MIX. At 30°C/86°F, MAKE drops in the chocolate moulds with the cocoa butter and colouring mixture. TEMPER black chocolate and line the cabosse moulds. LET CRYSTALLIZED.