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Paô di passion bar (Dairy free)
Made with ITAKUJA 55%
Original recipe by L'École Valrhona Executive Pastry Chef Philippe Givre.Makes 60 bars.
5 stepsRecipe Step by Step
LIME ALMOND PASTE
180g ALMOND PASTE FROM PROVENCE 70%
4g lime zest
2.5g lime juice
PASSION FRUIT VANILLA PÂTE DE FRUIT
325g passion fruit purée
30g sugar
7g SOSA Slow Set Yellow Pectin
295g sugar
65g glucose
5g Citric Acid Solution
5g lime zest
1.5 ea vanilla bean
CITRIC ACID SOLUTION
2.5g water
2.5g citric acid
ITAKUJA WATER BASE FRAMED GANACHE
175g water
135g invert sugar
590g ITAKUJA 55%
COCONUT TUILE
45g vegan butter
65g light brown sugar
80g glucose
25g gluten-free flour blend
90g dessicated coconut (toasted)
Assembly and finishing
Spread the Lime Almond Paste out to a thickness of 2mm into a 34 x 34cm frame.Immediately pour the Pate de Fruit over the Lime Almond Paste in the frame, to a height of 4mm. Let cool at room temperature.Pour the ITAKUJA Ganache over the chilled frame to a height of 6mm.Leave to set in a cool place for several hours at 63˚F (17°C) and 60% relative humidity, so that it can be easily cut.Coat with dark chocolate couverture, then cut into strips 22.5mm wide. Cut the strips into 8cm slices.After baking, cut the Coconut Tuile in half sphere shapes, and insert into the ganache after making an incisionwith a warm knife.Enrobe with with your Dairy Free VALRHONA Dark Chocolate of choice and let crystallize.