Taste Tomorrow ACV chocolate


Cream (36%) 0.115
Manuka Honey 0.030
Apple cider vinegar 0.040
Golden granulated sugar 0.025
Cocoa butter 0.010
Belcolade Costa Rica Noir 64 0.160
Butter 0.025
total 0.405


  • Combine the cream and honey, heat to dissolve the honey.
  • Combine the ACV and sugar, heat to dissolve the sugar then combine with the cream honey mix.
  • Heat the mass to 80°C then pour over the chocolate and cocoa butter, mix to clear.
  • When the mass reaches 38°C add the butter and mix with stick blender.
  • At 26°C pipe the ganache into the prepared shells, allow to crystalize over night at 16°C.
  • Back of the moulds with tempered Belcolade Amber Selection and allow to crystalize before de-moulding.