To make the game season even more creative and flavorful, Harald launched Confeité TOP Green and Yellow, specially designed for themed recipes full of personality. And to inspire the bake-and-sell market during this period, the Open Caipirinha Bonbon appears as a refreshing, unique, and perfect option to win over customers.
Learn how to prepare this recipe and discover how to use Confeité TOP to add value to your desserts and increase sales during the game season.
Ingredients
- 300g of TOP White Compound
- Tahiti lime zest (to taste)
- 300g of Inovare White Chocolate
- 100g of cream
- 30ml of Tahiti lime juice
- 20 cachaça-flavored ampoules
Preparation Method
Bonbon Cup:
Melt the TOP White Coating according to the package instructions and, using a spoon or culinary brush, coat the inside of the open bonbon molds, forming an even layer. Then lightly sprinkle Tahiti lime zest over the coating while it is still wet. Refrigerate until the coating is completely set, then set aside.
Caipirinha Ganache:
In a container, lightly heat the cream and add the Inovare White Chocolate Flavored Coating, mixing until you get a smooth and homogeneous ganache. Then add the Tahiti lime juice, stirring well to balance the acidity and ensure creamin
Assembly and Finishing:
Fill the chocolate cups with the caipirinha ganache and finish with Confeité TOP Green and Yellow. Place one cachaça ampoule on top of each open bonbon as part of the decoration, and keep refrigerated until serving.
Tip:
To suit different audiences, the filling can be kept alcohol-free by using only the lime ganache. For those who want to intensify the caipirinha experience, the cachaça ampoule can be consumed separately or added to the bonbon at the moment of consumption, allowing better control of the flavor and alcohol content.