What could be better than a cocktail and chocolate truffle combined? This caipirinha chocolate recipe from Marcello Tully packs in all of the flavour of the classic Brazilian cocktail and encases it in a sublime chocolate coating. Ultratex is a food starch used to thicken liquids and is available from specialist cook shops.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Add the water, caster sugar and lime juice together in a saucepan and place over a medium heat, stirring until the sugar has dissolved
100ml of water
150g of caster sugar
4 limes, juiced
Remove from the heat, add the Cachaça and Ultratex and whisk to combine. Set aside to cool
100ml of Cachaça
22g of ultratex
Now melt the chocolate. Place in the microwave and heat at 30 second intervals, stirring until the chocolate has melted. Alternatively, place the chocolate in a heatproof glass bowl and set above a pan of boiling water (without the bowl coming into contact with the water). Stir constantly to melt
300g of 70% dark chocolate, good quality
Using a silicone petit four mould, pour some of the chocolate into the moulds (two thirds of the way up) allowing room for the gel to sit inside each capsule. Use a small brush to work the chocolate up the sides of the silicone. (Remember to keep some of the melted chocolate aside for later)
Place the mould in the fridge for the chocolate to harden, then divide the gel between the moulds, leaving a 1-2mm gap at the top of each mould so you can seal with the remaining chocolate. Return to the fridge until the gel has completely set
Re-melt the chocolate and carefully pour over the gel to seal the chocolates. Set aside in the fridge for at least 1 hour, then serve
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