May 22, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Lemon Pie Bar Lime Sour Cream Marshmallow, Lime Curd Ganache, Cara Crakine™

Melissa Koppel’s Lemon Pie Bar Lime Sour Cream Marshmallow, Lime Curd Ganache, Cara Crakine™.

Chocolate shells, Cara Crakine crunch, lime-sour cream marshmallow and lemon curd ganache by Melissa Koppel, Co-owner and Chocolatier of Jean Marie Auboine Chocolates in Las Vegas, NV.

 

Yield: 35 bars

Molds: 

  • Cacao Barry Log Style Snacking Bars 40 g

Chocolate Shells:

  • Cacao Barry cocoa butter
  • Edible silver flakes
  • Jade green cocoa butter
  • White cocoa butter
  • Cacao Barry Alunga™ 41% milk chocolate

1. Have Cacao Barry bar molds ready. Spray the bar molds with tempered plain cocoa butter at 90°F and lightly sprinkle silver flakes all over them. Using low pressure, light spray jade green tempered cocoa butter at 90°F all over the molds. Then lightly spray tempered white cocoa butter at 90°F all over the molds. Crystallize at 63°F for 10 minutes in the cooler.

2. Temper the milk chocolate and pour into molds, letting excess drip out. Allow to set.

Cara Crakine Crunch:

  • 4.4 oz/125 g Cacao Barry Alunga™ 41% milk chocolate
  • 2.5 oz/70 g Cacao Barry Cara Crakine™3.5 oz/100 g Cacao Barry Pure Hazelnut Paste

1. Melt the chocolate.

2. Mix everything together and temper to 74°F.  Spread thin, crystallize and cut rectangles a little smaller that the bars.

Lime-Sour Cream Marshmallow:

  • 0.17 oz/5 g gelatin sheets (silver)
  • 1 oz/30 g water
  • 0.67 oz/19 g glucose syrup
  • 2.3 oz/65 g Isomalt
  • 3 oz/85 g granulated sugar, divided
  • 1 oz/30 g egg whites
  • 1 vanilla bean, scraped
  • 1.76 oz/50 g sour cream
  • 0.35 oz/10 g lime juice
  • Zest of 1 lime

1. Bloom gelatin in ice water. 

2. In a pot cook water, glucose syrup, Isomalt and 2.3 oz/65 g sugar to 250°F. Meanwhile, whip the egg whites with the remaining 0.7 oz/20 g sugar in a bowl of an electric stand mixer. When the syrup is at 250°F, add the bloomed gelatin and pour over the egg whites. Keep whipping until the marshmallow is nice and fluffy. Fold in the scraped vanilla bean, sour cream, lime juice and zest and pipe a small amount inside each shell. Place the molds in the refrigerator for 30 minutes.

Lemon Curd Ganache:

  • 1.2 oz/35 g granulated sugar
  • 1.4 oz/40 g Isomalt
  • 0.28 oz/8 g inverted sugar
  • 1.76 oz/50 g egg yolks
  • 1 oz/30 g Chef Rubber sorbitol
  • 0.07 oz/2 g lime zest
  • 3.5 oz/100 g fresh lime juice
  • 7.7 oz/220 g Cacao Barry Zéphyr™ 34% white chocolate
  • 1 oz/30 g Cacao Barry cocoa butter
  • 0.88 oz/25 g unsalted butter
  • 0.03 oz/1 g citric acid
  • Cacao Barry Alunga™ 41% milk chocolate

In a plastic bowl, mix sugar, Isomalt, inverted sugar, yolks, sorbitol, lime zest and lime juice.  Cook in a microwave to 185°F. Strain over Zéphyr™ 34% white chocolate and cocoa butter. Add butter and citric acid and hand blend to make an emulsion. Pipe at 81-83°F on top of the marshmallow and place a rectangle of the Cara Crakine™ Crunch on top of it. Let crystallize at 63°F for 12 hours and close with tempered Alunga™ 41% milk chocolate.

 


Click here to read more about this and related recipes in the article "Desserts from the Spectacular Sweets Stage 2015."

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