Bushido bonbon by Erik Van der Veken - Technical advisor at Redmond Fine Foods

Erik Van der Veken is sharing with us his recipe for the Bushido bonbon which he presented at Catex.  He says: "It hits all the taste buds with a bit of heat, acidity, saltiness, sweetness, bitterness and umami; It’s the kind of bonbon that makes people go “what on earth am I tasting??”

Dosage

Recipe for approx. 4 "half sphere" moulds

Yuzu Koshu gel
Soy ganache
Caramelised Sesame base

Cacao Barry products used:

Cacao Barry Origine dark couverture Fleur de Cao 70%

Cacao Barry Plantation couverture Alto el sol 65%

IBC black cocoa butter

Cacao Barry Pureté milk couverture Alunga 41%

 

Yuzu Kosho gel

Yuzu juice (capfruit)
150g

Caster sugar
20g

Pectin NH
3g

Brown sugar
80g

Glucose
40g

Citric acid solution
5g

Red Yuzu Kosho
15g

Make a dry mix of the caster sugar and Pectin NH

Heat the Yuzu puree & Yuzu Kosho to 40 °C and add in the sugar/pectin mix

Add brown sugar and glucose and bring to a boil and cook for 3 minutes

Take off the heat and whisk in the citric acid solution

Blend using a stick blender and leave to cool over night

 

Soy Ganache

Alto el Sol 65% 180g

Cream 35%
110g

Japanese soy sauce
30g

butter
45g

inverted sugar
15g

glycerin
15g

Heat the cream with the glycerin and inverted sugar
When at 80 °C pour over the Alto el Sol and emulsify using a stick blender.
Blend in the soy sauce and the butter

 

Caramelised Sesame base

Light brown sugar
185g

water
45g

salt
3.5g

Sesame seeds
150g

Alunga 41%
100g

Boil the light brown sugar and water to 130 °C
Take off the heat and mix in the sesame seeds and mix cold until the sesame seeds are covered in crystallized sugar
Return to a low heat, add the salt and slowly caramelize the sugar whilst constantly stirring
When a gold brown colour of the sugar is reached and starts to smoke lightly take of the heat and pour out the mix onto a silpat to cool
When cold blend in a Robot Coupe until a paste is reached (à l’Ancienne)
Mix with tempered Alunga chocolate

 

Assembly

Fleur de Cao 70%

Prepare the half sphere moulds by spraying with IBC black cocoa butter
Line the shells with Fleur de Cao 70%
Pipe a dot of the Yuzu Kosho gel followed by a thin layer of Soy ganache and leave to set
Lastly pipe a thin layer of the Sesame/Alunga paste and leave to set.
Close the moulds with tempered Fleur de Cao 70%