PIÑA COLADA  RECIPE BY

MELISSA COPPEL

Master Melissa Coppel's cocoa butter techniques combined with the classic fla-
vours of pineapple and coconut in this stunning chocolate bon bon. 

ADVANCED

CHOCOLATE SHELL 
180 MINS
PINEAPPLE COCONUT GANACHE

MACADAMIA, COCONUT & PINEAPPLE CRUNCH

MAKES 80

COCOA BUTTER
METHOD
INGREDIENTS
50g (1.76oz) Silver Chef Rubber Coloured
Prepare your mould moulds by washing them with hot soapy
Cocoa Butter
water. Dry them with a micro-fibre cloth and polish with alcohol
1g (0.04oz) silver flakes
and cotton wool.
EQUIPMENT
Temper the silver cocoa butter by heating it to 40°C, then slow-
digital thermometer ly bring the temperature down to 27°C by dipping the container
heat gun in and out of a bowl of iced water. Dry the container and sit
1.5L melting tank it in an empty chocolate melting tank set to 30°C. Use a heat
small flat paint brush gun to bring the temperature back up 28-29°C. Use a small flat
spray gun paint brush to paint a line around the edge of the mould, which
large metal scraper will be the bottom of the bon bon.
half sphere 30mm mould CW2022
Temper the plain cocoa butter as above and transfer to the cup
of a spray gun. Spray a very thin layer into your mould to make
it shiny — a thick layer will make your bon bons white or yellow.
Before the cocoa butter sets, sprinkle it with silver flakes then
use a metal scraper to scrape the surface of the mould and wipe
clean with paper towel and allow to set.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
BLUE COCOA BUTTER
METHOD
INGREDIENTS
70g (2.47oz) Callebaut Cocoa Butter
Combine the plain and coloured cocoa butters and temper them
15g (0.53oz) Green Mermaid Chef Rubber
the same as above. Transfer to the cup of a spray gun. Place
Coloured Cocoa Butter
the mould onto a flat surface and spray directly down into it,
15g (0.53oz) Turquoise Chef Rubber Coloured
making sure the coloured cocoa butter doesn’t reach the surface
Cocoa Butter
of the mould. Use a metal scraper to scrape off the excess and
EQUIPMENT wipe clean with paper towel and allow to set.

digital thermometer
heat gun
1.5L melting tank
spray gun
large metal scraper

MOULDING

INGREDIENTS METHOD
500g (17.64oz) Cacao Barry Zephyr White
Temper the white chocolate ( see our online video for instruc-
Chocolate 34%
tions). Ladle the chocolate into the mould and spread to fill the
EQUIPMENT cavities. Scrape off the excess and tap the remove any air bub-
bles. Turn over and tap, then scrape while upside down to clean.
large metal scraper Sit the mould on its side and allow to begin crystallising at room
temperature before moving to a fridge or a holding cabinet at
around 16°C to finish.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
MACADAMIA COCONUT AND PINEAPPLE CRUNCH
METHOD
INGREDIENTS In a bowl, combine your coconut and lime juice, mixing until
70g (2.47oz) desiccated coconut well incorporated. Spread onto a silpat mat-lined tray and bake
30g (1.06oz) lime juice at 140°C for approximately 15-20 minutes, turning frequently.
100g (3.53oz) macadamia paste Remove from the oven once it’s an even gold colour and allow
30g (1.06oz) Cacao Barry Cocoa Butter Pis- to cool before placing it into a larger bowl. In a separate bowl,
toles melt your chocolate and cocoa butter together and add it to
30g (1.06oz) Cacao Barry Zephyr White Choc- the cooled toasted coconut along with the macadamia paste,
olate 34% pineapple pieces and the extracts, mixing well to combine. Heat
15 drops SOSA pineapple extract in the microwave to 30°C. Pour onto a bench lined with a silpat
10g (0.35oz) Rare Tea Cellar Pineapple Pieces mat and temper using the tabling method by simply giving it
EQUIPMENT
movement and allowing the temperature to reach 24°C. Ensure
that your table is not too hot otherwise it will not temper. Spread
digital thermometer thinly and evenly and allow to crystalise for an hour for 1 hour
Demarle Silpat mat (3/4) at 16°C or in the fridge for 10 minutes. Once the crunch has
spatula crystallised, cut out discs using a 25mm round cutter and place
large metal scraper to the side for assembly. The crunch discs are best kept at
25mm round metal colours 16°C and not in the fridge.

PINEAPPLE COCONUT GANACHE

INGREDIENTS METHOD
40g (1.41oz) fresh cream 35% fat
Place the cream, purees, sorbitol, glucose and the inverted
37g (1.31oz) Ravifruit coconut puree
sugar into a small saucepan and whisk to remove any lumps
25g (0.88oz) Ravifruit pineapple puree
before placing onto the heat. Meanwhile in a bowl, melt your
38g (1.34oz) liquid glucose
chocolate and cocoa butter together. Bring the cream mixture
10g (0.35oz) inverted sugar
up to 40°C, remove from the heat, add the citric acid, and pour
28g (0.99oz) sorbitol powder
over the chocolate mix. Add in the extracts (remember to shake
160g (5.64oz) Cacao Barry Zephyr White
the extract bottle before using) and emulsify with a stick blend-
Chocolate 34%
er, adding your fractionated coconut oil in 2-3 additions being
10g (0.35oz) Cacao Barry Cocoa Butter Pis-
careful not to incorporate to much air. Transfer into a piping bag
toles
and cool to 27°C on the counter before piping into the prepared
1g (0.04oz) citric acid
moulds.
20 drops SOSA pineapple extract
20 drops SOSA coconut extract
 SUBSTITUTE
25g (0.88oz) fractionated coconut oil 
25g (0.88oz) fractionated coconut oil {for}
25g (0.88oz) regular coconut oil
EQUIPMENT

whisk
digital thermometer
stick blender
disposable piping bag

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY

EQUIPMENT METHOD
Pipe the prepared pineapple and coconut ganache into your
disposable piping bag mould at 27°C, allowing sufficient room for the crunch disc.
soft 'Japanese-style' spatula Place one crunch disc into each cavity. If necessary, scrape off
any excess ganache using a soft spatula. Allow to crystallise for
at least 12 hours at 16°C.

SEALING

INGREDIENTS METHOD
400g (14.11oz) Cacao Barry Zephyr White
Temper the white chocolate ( see our online video for instruc-
Chocolate 34%
tions). Pour enough tempered chocolate over the mould to create
EQUIPMENT an even layer. Place either a piece of guitar sheet (cut to size)
or transfer sheet on top and spread evenly using a metal scrap-
guitar sheet er. Ensure the top of the mould under the sheet is clean and
large metal scraper scrape any excess chocolate from the sides. Allow to crystallise
large angled palette knife for 30 minutes at 16°C or 10 minutes in the fridge, gently pull
off the sheet. Scrape any excess crystallised chocolate from the
sides of the mould to prevent the crumbs sticking to your prod-
uct when unmoulding. Gently twist the mould to help release the
product and unmould onto a flat surface. Close the mould with a
transfer sheet or a guitar sheet by ladling a small amount of the
tempered chocolate at one end place on a slight angle and allow
the chocolate to move down the mould. Place on your transfer
or guitar sheet and using a scraper, starting at the edge with the
chocolate, work your way down ensuring to evenly spread the
chocolate across the cavities. Clean the edges and place to the
side. After it has crystalised, remove the transfer or guitar sheet.
Use an angles palette knife to scrape around the edges over a
bowl then with your hand to remove any crumbs place into the
fridge for approximately 15-20 minutes. Remove from the fridge
and carefully turn over to release the chocolates. If the choco-
lates won't fall, carefully tap the mould against the bench.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.