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Tropical Coulant

with Choba Choba Chocolate Alto Huayabamba Valley, Peru

“Choba Choba: Yo te ayudo, tu me ayudas” (I help you, you help me).

Eric Garnier and Christoph Inauen Chocolate Makers

About Eric and Christoph

After 10 years working in the chocolate industry, the Swiss duo are teaming up with 35 organic cacao farmers from the Peruvian Amazon to create Choba Choba; a chocolate brand in which farmers are not merely raw material suppliers.

Traceability is at the heart of the Choba Choba project. Their chocolates are not made with “Peruvian cacao”, but with the best varieties grown by the communities of Pucallpillo and Santa Rosa. Each chocolate creation is linked to a single farmer and made with their cacao only, a never-seen-before approach in the chocolate industry. The mission of Choba Choba is to create a deep and direct connection between chocolate lovers all over the world and the communities of the Alto Huayabamba Valley.

Today, it is common practice for cacao farmers to sell their produce at very cheap prices to the chocolate industry. Their know-how is poorly rewarded and the industry makes huge profits.

The price for cacao that Choba Choba pays to the farming families is not defined by the international commodity market, but by the farmers themselves through a bottom-up pricing model. The families are not only suppliers, but shareholders of the company. They receive 4% of the turnover in direct payouts and in the form of shares. Choba Choba predicts that the farmers will own at least 33% of the company by 2020.

Eric and Christian believe that only by turning the power relations upside down, putting the farmers into the leading position, can real impact for the cacao farmers and their ecosystems be generated.

find out more

The recipe

Choba Choba combines the best Peruvian cacao with Swiss chocolate making skills. This recipe is a reflection of this fusion; tropical flavours with a touch of European technique.

Ingredients - serves 4

  • Coulant au Chocolat

    • 100g Choba Choba Chocolate (or high-quality dark chocolate)
    • 100g Butter
    • 100g light brown sugar
    • 3 eggs
    • 50g all-purpose Flour
  • Mango Sorbet

    • 1 large mango, cut into cubes and frozen
    • 1 banana, cut into pieces and frozen
    • 30ml of coconut milk
  • Passion Coulis

    • 150g Passionfruit Pulp
    • 50g White sugar
  • Tuile

    • 20g butter
    • 25ml water
    • 20g all-purpose Flour
    • 70g icing sugar
    • 40g cacao nibs

Procedure

  • Mango Sorbet

    • 1) Blend all ingredients in high powered blender until thick and creamy. If you do not have a high powered blender use a little more coconut milk to make it easier on your blender.
    • 2) Place sorbet in container and return to freezer.
    • 3) Remove from freezer 5 minutes before serving to soften slightly.
  • Passion Coulis

    • 1) Heat the passionfruit pulp and sugar in a saucepan over a medium heat.
    • 2) Bring to the boil and simmer for 3 minutes.
    • 3) Strain to remove passionfruit seeds. Return a number of seeds for desired consistency.
    • 4) Cool and store in the fridge until ready to serve.
  • Tuile

    • 1) Preheat oven to 200°C.
    • 2) Over a low heat, melt the butter in a small saucepan with the water.
    • 3) Once melted, remove from the heat and add all other ingredients and mix to combine. Don’t over work the mixture.
    • 4) Put teaspoon measures of the mixture on a baking tray lined with baking paper, leaving 10cm space between each dollop.
    • 5) Bake in oven at 200°C for 5 minutes, until the edges start to golden.
    • 6) Remove from oven and leave for a few minutes before moulding into desired shape before they harden.
    • 7) Store in an airtight container.
  • Chocolate Coulant

    • 1) Preheat oven to 200°C. Butter 4 ramekins.
    • 2) Melt butter and chocolate in a heat proof bowl, placed on a saucepan of gently simmering water and stir until smooth. Remove from the saucepan and leave to cool for 15 minutes.
    • 3) Using a whisk, mix in the sugar followed with the eggs, whisking after each egg is added.
    • 4) Add sifted flour and mix to combine.
    • 5) Pour the mixture into the 4 ramekins. These ramekins can be left in the fridge, ready to bake, for up to 24hrs.
    • 6) Bake in oven at 200°C for 10-12 minutes, until the tops are formed but the centers are still very soft.
    • 7) Carefully remove the coulants from the ramekins and serve in a puddle of passion coulis, alongside a ball of mango sorbet pierced with a cacao-nib tuile.

Nutrition value

Dark chocolate is high in flavonoids –specifically catechin, epicatechin, and procyanidins– which are thought to help the cardiovascular system by lowering cholesterol and reducing inflammation.

Dr. Marta Guasch-Ferré Dietician and PhD in Nutritional Epidemiology

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