CHERRY, RASPBERRY &

COCONUT BAR
 RECIPE BY

KIRSTEN TIBBALLS
A stunning laminated chocolate bar with an abundance of textures and flavours.
Layers of cake-like chocolate Breton shortbread, cherry and raspberry pate de
fruit, and coconut white chocolate ganache. It is topped with extra-crispy Breton
pieces and enrobed in luscious dark couverture. 
BEGINNER
DESICCATED COCONUT

CHOCOLATE BRETON SHORTBREAD

COCONUT WHITE CHOCOLATE GANACHE


300 MINS
CHERRY & RASPBERRY PATE DE FRUIT

DARK CHOCOLATE

CHOCOLATE BRETON SHORTBREAD

MAKES 48

CHOCOLATE BRETON SHORTBREAD

METHOD
INGREDIENTS

320g (11.29oz) unsalted butter Line a baking tray with a Silpain mat, place the entremet rect-
320g (11.29oz) caster (superfine) sugar angle on top then set aside until required. Place the butter and
160g (5.64oz) egg yolk sugar into the bowl of a stand mixer fitted with a paddle attach-
400g (14.11oz) plain (all-purpose) flour ment and mix until completely smooth and there are no lumps of
30g (1.06oz) baking powder butter remaining. Add the egg yolks and mix to combine. Sieve
50g (1.76oz) Callebaut Cocoa Powder the flour, baking powder and cocoa powder, then combine them
2g (0.07oz) salt in a bowl with the salt. Add the dry ingredients to the butter
Callebaut Mycryo Cocoa Powder, for dusting mixture and mix on low speed until the ingredients just come
together as a dough. Transfer two thirds of the dough into the
EQUIPMENT entremet rectangle and spread into an even layer using an an-
gled palette knife, then place into the refrigerator for 90 minutes
aluminium baking trays to chill.
Silpain Baking Mats
entremet rectangle, 342mm x 244mm Meanwhile, roll the remaining dough to 4mm in thickness
stand mixer between 2 sheets of baking paper. The sheets of baking paper
spatula should fit the size of your baking tray. Place onto a baking tray
large angled palette knife and into the refrigerator to chill for a minimum of 60 minutes.
rolling pin
paring knife Heat the oven to 160°C (320°F), fan forced. Remove the rolled
sieve dough from the fridge, discard the top sheet of baking paper
and immediately cut the dough into pieces as demonstrated in
the video. Flip the dough onto a baking tray lined with a Silpain
 NOTE
mat and separate the pieces. Bake both the shortbread base in
When rolling the dough, you can place it into the the entremet rectangle and the rolled dough in the pre-heated
fridge to firm up which will allow you to remove the oven at the same time for 15-18 minutes. Remove from the
baking paper and readjust the dough if required. oven and immediately flatten the edges of the shortbread base
You can also cut sections of the dough and join using an angled palette knife to create an even layer. While
them to different edges to ensure you roll the the base is still warm, sieve the Mycryo cocoa butter over the
dough to an even 4mm without it overhanging the surface. Set aside to cool at room temperature.
baking paper.
2

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
CHERRY & RASPBERRY PATE DE FRUIT
INGREDIENTS
3g (0.11oz) tartaric acid 
4g (0.14oz) water
34g (1.2oz) caster (superfine) sugar (A)
10g (0.35oz) citrus pectin
180g (6.35oz) Ravifruit Raspberry Puree
200g (7.05oz) Ravifruit Cherry Puree
380g (13.4oz) caster (superfine) sugar (B)
112g (3.95oz) liquid glucose, warmed
EQUIPMENT
spatula
whisk
thermometer
 SUBSTITUTE
3g (0.11oz) tartaric acid {for}
3g (0.11oz) citric acid
COCONUT WHITE CHOCOLATE GANACHE
INGREDIENTS
350g (12.35oz) Callebaut W2 White Couverture
28%
70g (2.47oz) cocoa butter pistols
180g (6.35oz) Ravifruit Coconut Puree 
40g (1.41oz) inverted sugar
30g (1.06oz) Malibu Coconut Liqueur (optional)
50g (1.76oz) desiccated coconut
EQUIPMENT
spatula
stick blender
thermometer
 SUBSTITUTE
180g (6.35oz) Ravifruit Coconut Puree {for}
180g (6.35oz) canned coconut cream
Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
METHOD
Combine the tartaric acid and water in a small bowl and heat in
the microwave until the tartaric acid has dissolved. In a sepa-
rate bowl, combine the sugar (A) and citrus pectin. Place the
raspberry and cherry puree into a saucepan and bring to the
boil over high heat. Add the pectin sugar mixture and whisk
until it has come back to a boil. Gradually add the sugar (B)
while whisking, careful not to add too much at once as it will
drop the temperature to below 60°C (140°F) and effect the
pectin’s setting properties. Bring back to the boil before adding
the warm glucose then bring to 107°C (224.6°F) while contin-
uously whisking. Remove from the heat, add the tartaric acid
solution and whisk to combine before immediately pouring into
the entremet square over the chocolate Breton shortbread base.
Quickly spread the mixture out to create an even layer of pate
de fruit. Allow to cool completely at room temperature.
METHOD
Place the white chocolate and cocoa butter into a bowl and set
aside. Place the coconut puree and inverted sugar into a sauce-
pan and bring to the boil. Pour the hot liquid over the white
chocolate and cocoa butter, then emulsify with a stick blender.
Allow to cool to 31°C (87.8°F) before adding the Malibu liqueur
and emulsifying. Add the desiccated coconut and mix by hand
to combine. Pour the ganache over the pate de fruit layer. Sit at
room temperature for 24 hours prior to cutting.
 NOTE
If you have a holding cabinet, you can sit the bar in it for a
minimum of 8 hours prior to cutting.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
CUTTING
METHOD
EQUIPMENT

paring knife Careful not to cut through to the Silpain mat, run a paring knife
large angled palette knife around the chocolate bar to release it from the entremet rectan-
large metal scraper gle. With the help of a large angled palette knife and a metal
cutting grid 2/4 scraper, transfer the bar onto a chopping board. Use a large
knife to trim the edges of the bar. Sit the cutting grid on top of
the bar and mark the surface of the ganache layer, to create
individual bars, 20mm x 80mm in size. Remove the grid and cut
the individual bars, cleaning the blade of the knife after each cut.
Separate the bars once they have been cut.

ENROBING
METHOD
INGREDIENTS

1500g (52.91oz) Callebaut 2815 Dark Couver- Break up the thinly rolled Breton shortbread into small shards
ture 57.7%, tempered and place them randomly into the ganache layer of each bar.
60g (2.12oz) desiccated coconut Place the bar, shards side down, into the bowl of tempered
couverture ( see our online video for instructions). Using a
EQUIPMENT dipping fork, flip the bar, remove any excess couverture and
transfer to a tray lined with baking paper as demonstrated in the
3 prong dipping fork video. Repeat the process with the remaining bars. Before the
chocolate sets, sprinkle the surface of each bar with coconut.
Allow to set at room temperature.

STORAGE &
SHELF LIFE
Store in an airtight container at room temperature for up to 2 weeks.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.