Geni Swing Guitars

Used Mint

Fermented cassava, they call it tape singkong in Indonesia, is a very delicious and quite unique food with its very sweet and slightly sour alcoholic taste. It is a very popular snack in South-East Asia and can be used in all sorts of recipes as well.

Here I am using it with a slight mint flavour to produce a dark chocolate filling that will be inserted in a white chocolate shell, with a red marble effect as a decoration.

First we prepare some white chocolate shells; I will again use the half sphere shape polycarbonate moulds that I'll finger spread with a little melted and tempered cacao butter, coloured with some red PCB colour powder, to give that kind of marble effect. Keep the shells in the moulds and in a cool place.

Next for the fermented cassava filling, the recipe is as follow, first the ingredients that we need are:

Cream: 32g

Milk: 40g

Glucose: 40g

Fermented Cassava: 80g

Butter: 60g

Dark Chocolate Couverture: 160g

Mint Essence: 10 Drops

Note: Fermented cassava should be available at some Asian food store.

So for the filling we start to heat up the cream, milk and glucose together up to a quick boil. Then in a blender place the finely sliced fermented cassava and pour over the hot cream mix. Blend quickly until smooth, pour the mix back into the saucepan and bring to boil again.

Straight away pour over the finely chopped butter and dark couverture and let rest for 2 to 3 minutes without mixing. Only then mix slowly with big spoon or spatula. Always mix slowly until the filling become smooth, adding the mint essence at the end. Do not over mix as this could lead to an emulsion, something we really do not want.

Let the filling cool down at room temperature, around 20ºC (68ºF).

When the filling has cooled down to under 28ºC (82ºF), then we can start filling the prepared white chocolate shells still in the moulds. With a piping bag fill up to the top but not over each chocolate shell. Then place the moulds in a tempered dry fridge or cooler, at around 10°C (50°F) temperature to let the filling set.

When the filling has completely set, spread the top plane surface of the moulds with some tempered white chocolate couverture to close each praline nicely scraping away any excess of couverture with the scraper.

Place again the moulds in the cooler for around 10 minutes. Then the mint flavoured fermented cassava praline should be ready to un-mould. Enjoy!

I really hope you enjoyed this recipe.

If you need more information do not hesitate to contact me.

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