Bring puree, sugar and 100 grams coconut sugar to a boil 85°C
Add pectin mixed with 38 grams coconut sugar
Cook till 104°C
Add chia seed and desiccated coconut immediately, let cool to ambient
Plant-Based Ganache Molded Method
Heat oatmilk, margarine, glucose, and vanilla to 80°C
Pour over trimoline and chocolate emulsify
Allow to cool to 28°C, deposit on top of jelly in pre-crystalized molds
Allow to crystalize minimum 12 hours at 18°C with less than 60% humidity
Seal with tempered chocolate
Store at 16°C with humidity less than 60%
About this Recipe:
Complexity level:
Tips & Tricks: Decorate molds as desired with colored cocoa butter or cast molds very thin and enrobe and decorate with coconut
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