How to make chocolate petit fours and desserts from Callebaut's Julie Sharp

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is lower in fat and sugar.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar content while maintaining sweetness.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is dairy-free and adds richness.

fondant

🥗Healthier: marzipan

💰Cheaper: buttercream icing

Marzipan offers a nutty flavor and is often less expensive.

Heat black cocoa butter to 45°C.

Pour a little cocoa butter onto the table and flick it.

Clean the mold immediately after pouring the cocoa butter.

Brush the inside of the mold with gold Creative Powder, ensuring to cover the edges without overworking the powder.

Fill the molds with chocolate and tap to remove air bubbles.

Turn the mold over to tap out excess chocolate and scrape the bottom for a clean edge.

Bang the molds onto the table for a clean edge and place them in the fridge for at least 20 minutes to set.

Pipe chocolate around the top rim of the mold to create a half shell effect.

Use a hot plate or warm saucepan to slightly warm the bottom of the chocolate without melting it too much.

Stick two half spheres together using a bit of chocolate on the base of one half and place the other half on top.

Place the assembled chocolate onto a base with a bit of chocolate to secure it.

Add mango and passion fruit compote into the assembled chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens