Pisco Sour Chocoteja

Time

70 min

1 h cooling

Pisco Sour Ganache

Pisco Sour Jelly Bean

Finishing

Pisco Sour Ganache

Add the lemon juice together with the sugars to a saucepan and bring to 40°C (104°F).
Once it starts to smoke a little and bubble, turn off the pan and pour the mixture over the melted chocolate.
Finally add the pisco and mix well. Use a rubber spatula to ensure that no air gets into the mixture.

To be able to fill them, the mixture must be below 29-30°C. Duration: 2 to 3 weeks refrigeration. Pisco Sour Jelly Bean

Heat lemon juice, glucose and sugar until all the sugar crystals melt.
Zest the lemons and put into the mixture.
When it reaches a boil, gradually add the gelatin, xanthan gum, and gellan gum, which have been previously dispersed in the 5 grams of sugar.
Add the pisco a little at a time.
Bring to a boil for 1 minute, in order to activate all the gelling agents.
Pour preparation into the previously filmed mold and refrigerate for approximately 1 hour.

Finishing

Start filling the mold with the ganache filling; just on the bottom. This will be the "bed" for the next filling.
Cut the jelly bean into small rectangles. Carefully take the jelly bean and drop it into each of the cavities.
The last layer of filling will be ganache. Leave a millimeter to be able to cover it.
Refrigerate for 10 to 15 minutes to crystallize.
After the specified time, proceed with covering and demolding the chocoteja.

His venture was the inspiration behind his next great adventure: \"Renacer,\" reinventing chocotejas with cocoa from various origins.

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