Caipirinha gel chocolates
- Petit four
- Medium
- 24
- 60 minutes
PT1H
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.
Ingredients
- 100ml of Cachaça
- 100ml of water
- 150g of caster sugar
- 4 limes , juiced
- 22g of ultratex
- 300g of 70% dark chocolate , good quality
Equipment
- Silicone petit four mould
Method
1
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
2
Remove from the heat, add the Cachaça and Ultratex and whisk to combine. Set aside to cool
- 100ml of Cachaça
- 22g of ultratex
3
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
4
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)
5
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
6
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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Caipirinha gel chocolates
