Pina Colada ll | Van Houten Professional
Create a unique Pina Colada snack bar with coconut ganache and pineapple fruit paste, topped with coconut whipped cream and enrobed in Belgian chocolate. Perfect for confectionery enthusiasts!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 250 g 35% fat liquid cream
- 1000 g coconut cream
- 400 g grated coconut
- 2800 g W3
- 475 g Victoria pineapple
- 10 g yellow pectin
- 50 g sucrose
- 285 g sucrose
- 95 g glucose syrup
- 8 g citric acid solution
- 5 g old rum
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