The Mojito

Ingredients

200g Mojito Puree (SCF0867A) (Gel)
30g Invert Sugar (SCA107) (Gel)
13g Ultratex (SCA136A)
Q.S Mount Gay Rum 55% (SCL180P)
Q.S. Lime Flavour Oil (SCF0652)
160g Cream (SCM280)
15g Invert Sugar (SCA107) (Ganache)
15g Glucose (SCA118)
425g Callebaut W2 (SCC520) (Ganache)
150g Callebaut W2 (SCC520) (Casting)
50g Mojito Puree (SCF0867A) (Ganache)
50g Butter
E-free green cocoa butter, for decoration

If you're thinking of bringing all the summer vibes to your next chocolate, then this mojito recipe will have you dreaming of being poolside in the sunshine! Not only does it contain all the fresh minty wonder of a mojito cocktail, but it has a dash of rum, too, all encased in smooth white chocolate. It's a classic in the making...

Mojito Gel

1. Bring the mojito purée and invert sugar to the boil.

2. Once boiling, remove from the heat, add the rum and lime oil and pour into the bowl of a stand mixer.

3. Add the ultratex and whip with the whisk attachment until the desired 'gel-like' consistency is achieved.

Mojito Ganache

1. Bring the cream, glucose and invert sugar to the boil.

2. Once boiling, remove from the heat, allow to cool to around 80*C.

3. In a bowl, combine the chocolate and butter. Pour the cream mix over the chocolate and emulsify with a hand blender. Add the rum and lime oil.

4. Cool to 35*C before using in the moulds.

Composition

1. Spray the mould with E-Free green cocoa butter.

2. Cast the mould with Callebaut W2 white chocolate.

3. Pipe the gel into the mould followed by the ganache, leaving a 2mm gap for the base.

4. Cap the chocolates with Callebaut W2 white chocolate.

Approximate costs

£14.50

Makes 120 Chocolates

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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