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Made with YUZU INSPIRATION
An original recipe from L’École Valrhona.Makes 10 cocoa pods.2 steps
Recipe Step by Step
Assembly and finishing
Molding: Use the pre-set Guanaja spray mix to spray the inside of the cocoa pod molds (product ref. 10841), then leave them to harden.Use the pods to mold the pre-set Guanaja couverture.Turn out and leave the couverture to spread for a few moments, then smooth away any excess.Drain the molds by holding them suspended over two rulers.Before hardening is complete, trim away any excess, then mold again. Tap the mold to get the thickness you require.Leave to harden, trim again, then refrigerate for a few minutes then leave at a temperature of 65°F (17°C) until the chocolate is ready to slip out of its mold.Assembly: Turn out the half-pods and fill them with 12-15 mendiants. Slightly soften the half-pods, then assemble them together.