Nov 13, 2019 Last Updated 6:31 AM, Nov 9, 2017

Sudachi Mojito

Gabriele Riva's Sudachi Mojito.

Shells and filling by Gabriele Riva.


Yield: 102 bonbons

Gabriele Riva.


  • Two tones of green cocoa butter
  • Cacao Barry Zephyr White Chocolate

1. Spray mini berlingot mold with two different to tones of green cocoa butter.

2. Make thin shells with Zephyr Cacao Barry white chocolate.


  • 6.7 oz/190 g sudachi Japanese juice 
  • 0.7 oz/20 g fresh lime zest
  • 1.76 oz/50 g fresh mint
  • 1.76 oz/50 g inverted sugar
  • 1.76 oz/50 g dextrose powder 
  • 1.76 oz/50 g sorbitol 
  • 1.4 oz/40 g unsalted Vermont Butter
  • 13.05 oz/370 g Alunga Cacao Barry 41% Milk Chocolate
  • 0.03 oz/1 g fine sea salt
  • Tempered Cacao Barry Zephyr White Chocolate

1. Warm sudachi juice with lime zest and fresh mint leaves to 104°F (40°C). Cover and allow to infuse for 20 minutes. 

2. Strain and mix in inverted sugar, dextrose powder, sorbitol and fresh butter. Add Cacao Barry Alunga milk chocolate and make an emulsion. Add fine sea salt. Cool down the ganache.

3. Pipe inside the Cacao Barry mini berlingot shells. Let crystallize for 24 hours.

4. After the crystallization time, covered with tempered Zephyr white chocolate. Unmold.

Quality control: Store at 59°F (15°C) and 50% humidity.


Click here to read more about this and related recipes in the article "Chocolate Therapy."

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