GOCCIA BAR  RECIPE BY

KIRSTEN TIBBALLS
Created in a signature chocolate mould designed by Kirsten Tibballs, the Goccia


chocolate bar has a delightfully distinctive taste and texture. Moulded in white
chocolate with a pop of colour, it includes shards of raspberry and yogurt me-
ringue encased in milk couverture. INTERMEDIATE

RASPBERRY & YOGURT MERINGUE


90 MINS

CREATED WITH CH008 GOCCIA TABLET MOULD

MAKES 6

COLOURED COCOA BUTTER

METHOD
INGREDIENTS

Melt the cocoa butter in a saucepan until it is half liquid, half

5g (0.18oz) red oil based colour powder
solid. Remove from the heat and stir while the residual heat
50g (1.76oz) cocoa butter
melts the remaining cocoa butter and then transfer to a small
EQUIPMENT bowl. Sieve the red colour into the cocoa butter and emulsify
with a stick blender. Strain through a foot stocking or coffee
spatula filter. Cool to 31˚C (87.8˚F). Place the coloured cocoa butter
sieve into the cup of a spray gun. Sit the Goccia chocolate mould flat
stick blender on the bench and holding the spray gun close to the mould,
foot stocking or coffee filter spray 3 quick bursts of colour into each bar as demonstrated in
spray gun the video. Run the mould over some paper towel placed on the
CH008 Goccia Tablet Mould bench to remove any excess cocoa butter.

MOULDING

INGREDIENTS METHOD

Temper the white chocolate ( see our online video for instruc-
600g (21.16oz) Callebaut Velvet White Choco-
tions). Fill each cavity of the chocolate mould with the tempered
late 32%, tempered
white chocolate. Using a metal scraper, scrape the excess choc-
EQUIPMENT olate from the top of the mould. Tap the mould on the surface
of the bench to dislodge any air bubbles. Turn the mould upside
large metal scraper down over a sheet of baking paper and tap the side of the
mould with the handle of a metal scraper. While upside down,
scrape the surface clean with the metal scraper. Sit the mould
flat on the bench, cavity side up, and allow to set completely at
room temperature.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
RASPBERRY & YOGHURT MERINGUE
METHOD
INGREDIENTS

In the bowl of a stand mixer fitted with a whisk attachment, whisk

60g (2.12oz) egg whites
the egg whites and cream of tartar. Meanwhile, in a saucepan,
pinch of cream of tartar
boil the water and sugar so that it reaches 118˚C (244.4˚F)
150g (5.29oz) caster (superfine) sugar
at the same time the egg whites reach a medium peak. Pour
30g (1.06oz) water
the syrup over the egg whites while whisking, ensuring it does
50g (1.76oz) Greek yoghurt
not hit the whisk attachment. Place the yogurt and raspberry
50g (1.76oz) Ravifruit Raspberry Puree
puree in a bowl and mix to combine. Gently fold the yogurt and
EQUIPMENT raspberry mixture through the meringue. Using an angled palette
knife, spread a thin layer of the meringue over sheets of baking
stand mixer paper.
thermometer
spatula If using a dehydrator, set to 60-65˚C (140-149˚F) and allow the
large angled palette knife meringue to dry out for approximately 2.5 hours.

If using a fan-forced oven, pre-heat the oven to 60-65˚C (140-

 NOTE
If the meringue becomes sticky, place it back in
the dehydrator or oven to dry out.
149˚F), secure the sheets of baking paper to the tray using a
small amount of the meringue and bake for approximately 2.5
hours or until dried out and crisp.
Once the meringue has dried out and cooled, break it into small
pieces and store in an air-tight container until required.

ASSEMBLY

INGREDIENTS
Temper the milk chocolate ( see our online video for in-
structions). Pour the meringue into the tempered milk chocolate
450g (15.87oz) Callebaut 823 Milk Couverture and stir until it is completely coated. Place approximately 80g
33.6%, tempered (2.82oz) of the chocolate mixture into each mould cavity and
30g (1.06oz) Raspberry Meringue, from above using an angled palette knife gently spread it out into the cor-
ners. Tap the mould onto the bench surface to remove any air
EQUIPMENT bubbles. Place into the refrigerator for 20-25 minutes. Allow the
bars to come back to room temperature prior to unmoulding.
spatula
small angled palette knife

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.