Home Recipes Mole bar

Mole bar

Julius Persoone Chocolate Mole
mole-bar
julius-personne

Julius Personne

The Chocolate Line

Ingredients

For 100 servings

Ceviche pâte de fruits

50 g lime juice

250 g fermented blood orange juice

200 g mango

100 g glucose DE60

24 g coriander

2 g salt

60 g sugar (1)

15 g yellow pectin

400 g sugar (2)

12 g citric acid solution (6 g water + 6 g citric acid)

Mole ganache

248.8 g Debic Stand & Overrun

29.4 g chipotle paste (home-made paste based on smoked jalapeños, almonds, vinegar, spices, starch and salt)

10 g key lime kosho (fermented leftovers from grated and squeezed key limes)

0.8 g cardamom

0.65 g pimento

0.59 g cinnamon

90 g inverted sugar

94 g glucose DE60

30 g liquid sorbitol

5.8 g salt

378 g dark Criollo chocolate, 75%, bean to bar from the Chocolate Line plantation

45 g cocoa butter

28 g concentrated butter

9 g creamy cocoa butter at 33.5°C

Crispy corn with beurre noisette

200 g sugar

300 g roasted corn (wild corn from the plantation, boiled, dried and roasted)

50 g caramelised milk solids (sieved residue from the beurre noisette process)

210 g cocoa butter

8 g salt

Crispy chicken skin garnish

300 g chicken skin

Debic products used

7f050000-ff27-0003-6ee6-08d7473a28cb

Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Ceviche pâte de fruits

Heat the lime juice, fermented blood orange, mango, and glucose. 

Sprinkle the sugar (1) and pectin mixture over the hot liquid and bring to the boil.

Gradually add the sugar (2) and let the mixture boil at 107°C.

Add the citric acid solution and coriander and mix thoroughly.

Pour into a frame on a 5 mm thick silicone sheet.

Leave to set at room temperature for 6 hours.

Mole ganache

Heat the Stand & Overrun with the chipotle paste, key lime kosho, cardamom, pimento and cinnamon under cling film to a temperature of 65°C.

Leave to stand for 6 hours.

Put the infusion into an ultrasound machine to break down the flavour molecules and obtain a stronger infusion. 

Strain the liquid and add the inverted sugar, glucose, sorbitol and salt.

Heat the mixture to 58°C and pour it over the melted dark chocolate and cocoa butter.

Mix until a temperature of 31°C is reached, after adding the concentrated butter and creamy cocoa butter.

Emulsify and heat to 33.8°C.

Pour onto the ceviche pâte de fruit in an extra 5 mm frame.

Leave to stand for 12 hours.

Crispy corn with beurre noisette

Make a dry caramel at 180°C and pour over the roasted corn.

Leave to stand.

Add the caramelised milk solids, salt and cocoa butter.

Mix to a paste to a maximum of 50°C.

Recrystallise at 24°C and pour onto the mole ganache using an extra 5 mm frame.

Leave to stand.

Crispy chicken skin garnish

Clean the chicken skin.

Put it in the oven between two silicone sheets at 180°C for 8 minutes.

Divide the dried skin into 8 cm x 1 cm pieces.

Assembly

Remove both frames and cut into 8 cm x 1 cm pieces.  

Completely cover with the bean to bar dark chocolate Mexico 80%. 

Garnish with the crispy skin.

Recipe tags Julius Persoone Chocolate Mole Debic Stand & Overrun
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.