Mojito chocolates
One of my favorite cocktails is definitely Mojito. Traditionally Mojito consists of five ingredients: white rum, brown sugar (or sugar cane juice) , lime juice, sparkling water and mint. The cocktail has a nice combination of sweetens, refreshing lime and mint flavor with a potent rum kick. Putting this flavors in one chocolate is really tricky.
These chocolates are definitely not for everyone, the mint jelly has a strong herbal flavor and can be somewhat off putting to some people. When making the jelly, be sure to fill the molds only 1/4 up, so that the jelly will fit into the chocolates. I filled the molds a little too much and I had to cut the jelly to fit them in.
The white chocolate ganache is also unusual because of the addition of the lime juice, which makes the ganache more acidic than sweet. Like the famous cocktail, the ganache also has a strong rum flavor.
The flavors are interesting and unusual. After the initial strong mint flavor the white chocolate lingers and deludes the herbal flavor. I really liked them but some not so much.
I suggest you give them a go and decide for yourself.
Pour the mixture only one quarter up. Put in the fridge to set.
Making the white chocolate and lime ganache:
Chop the chocolate into small pieces and place in a bowl.
Pour cream and honey into a pot and heat until just boiling. Pour the mixture over the white chocolate.
Stir until the chocolate is completely melted (can use microwave to melt it completely). Add the lime juice and cool to 45°C. Add the small cubes of butter and blitz with an immersion blender to a smooth cream.
Add the rum and emulsify with a blender. Pour the mixture into a piping bag and place in the fridge to set.
Making mint sugar:
Place leftover mint leafs into a pestle mortar. Add a tablespoon of sugar and start grinding it together. If the mixture looks wet add more sugar.
Arrange the sugar onto a plate and leave it to dry completely. Sprinkle mint sugar over the chocolates for an extra mint kick. You can also use this sugar for garnish in other desserts.
The whole process is a bit messy but try to save as much of the chocolate in the bowl for later. Smooth off the chocolate from the mold with the palette knife. Flip the mold upside down on the cooling tray to ensure an even coating then put the mold in the fridge to set, it should set fairly quickly. Keep the remaining chocolate at the working temperature by gently heating it up, you can use a hair drier to gently heat the chocolate directly in the bowl. Be careful that it does not exceed 30°C (86°F), because then you will have to start the process all over again.
Pour the remaining chocolate over the mold and smooth out with the palette knife, tap the mold a few times on the bench to make sure that there is no air inside. Place in the fridge for 15 minutes.
Unmold the chocolates carefully and store in an airtight container in a cool and dry place.
These chocolates are definitely not for everyone, the mint jelly has a strong herbal flavor and can be somewhat off putting to some people. When making the jelly, be sure to fill the molds only 1/4 up, so that the jelly will fit into the chocolates. I filled the molds a little too much and I had to cut the jelly to fit them in.
The white chocolate ganache is also unusual because of the addition of the lime juice, which makes the ganache more acidic than sweet. Like the famous cocktail, the ganache also has a strong rum flavor.
The flavors are interesting and unusual. After the initial strong mint flavor the white chocolate lingers and deludes the herbal flavor. I really liked them but some not so much.
I suggest you give them a go and decide for yourself.
Mojito chocolates
(Makes about 24)
Time:
Preparation: 30min
Cooking: 20min
Assembly: 10min
For the mint jelly:
- 200g water
- 10g fresh mint
- 20g white granulated sugar
- 5g gelatin (2 sheets and a half)
- 2g agar-agar
- 130g white chocolate
- 40ml fresh lime juice
- 20ml heavy cream
- 5g honey
- 7ml rum
- 10g butter (small pieces)
- 200g white chocolate
- leftover mint leafs
- white granulated sugar
Pour water in a small pot and bring to boil. Place gelatin in small bowl and pour over cold water, set aside. When boiling take off the heat and add the mint leafs, cover and leave to infuse for 3 minutes.
When infused pour everything into a blender or using an immersion blender blitz until incorporated.
Pour the mixture through a sieve into a small pot and place back on heat. Sprinkle over agar-agar powder and sugar, stir well and boil for 2 minutes. Remove from heat and add the hydrated gelatin, Stir well and pour into the same silicon molds you will use for making the chocolates.
Pour the mixture only one quarter up. Put in the fridge to set.
Making the white chocolate and lime ganache:
Chop the chocolate into small pieces and place in a bowl.
Pour cream and honey into a pot and heat until just boiling. Pour the mixture over the white chocolate.
Stir until the chocolate is completely melted (can use microwave to melt it completely). Add the lime juice and cool to 45°C. Add the small cubes of butter and blitz with an immersion blender to a smooth cream.
Add the rum and emulsify with a blender. Pour the mixture into a piping bag and place in the fridge to set.
Making mint sugar:
Place leftover mint leafs into a pestle mortar. Add a tablespoon of sugar and start grinding it together. If the mixture looks wet add more sugar.
Arrange the sugar onto a plate and leave it to dry completely. Sprinkle mint sugar over the chocolates for an extra mint kick. You can also use this sugar for garnish in other desserts.
Making the white chocolate shells:
Chop 150 grams of white chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 50 grams of the chocolate in tiny pieces and set aside. Put some water in a pot and heat gently to a simmer. Place the bowl with 113 grams of chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 40-45°C (104-113°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently to cool until it reaches 27°C (81°F). This may take a while, depending on the room temperature. When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 29-30°C (84-86°F).
Now the chocolate is at the ideal working temperature, and you must work quickly. Fill the mold with chocolate, tap the mold a few times so that the air bubbles pop. Make sure the mold is fully covered in chocolate then flip the mold over the bowl of remaining chocolate so that the excess of chocolate drips off back into the bowl.
Take the mold out of the fridge and pipe in a small amount of white chocolate ganache. Place the mint jelly inside of each white chocolate shell. Push them down so that there is no air inside the chocolates. Top with the rest of the ganache but leave room for the final layer of chocolate. Tap the mold gently to pop any air bubbles that may have formed. Put in the fridge for 5 minutes.
Unmold the chocolates carefully and store in an airtight container in a cool and dry place.
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