Category: Chocolate Recipes
Gabriele Riva's Sudachi Mojito.

Shells and filling by Gabriele Riva.


Yield: 102 bonbons

Gabriele Riva.


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

2. Make thin shells with Zephyr Cacao Barry 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."