STOUT AND SOUR CHERRY BONBON

Warm up the purée with the pectin and the 70 g sugar
Incorporate the rest of the sugars at intervals
Boil and concentrate to around 70/75ºBx.
Take off the heat and incorporate the citric acid
Pour into a bowl and leave to cool
Sieve to break up the jellied structure
Place to one side.

Bring 425 g of stout to the boil, infuse the hops and, after a few minutes, strain and weigh out the necessary 400 g.
Mix the stout at room temperature with the milk protein, blend the mixture with a hand blender, add the sugars and salt and dissolve.
Check that the liquid part has a temperature of around 25/30ºC and pour it over the mixture of couverture and anhydrous milk fat, previously melted at around 45ºC.
Emulsify correctly and pre-crystallise at around 28ºC.

Pre-crystallise the black paint and, using a spray gun, thinly coat the moulds.
Finally, pre-crystallise the Alunga milk chocolate couverture 41% cocoa and coat the inside of the bonbon moulds.
Measure out a small blob of cherry jelly onto the bottom of the moulds and, when it reaches a temperature of around 28ºC, measure out the beer truffle into the moulds.
Leave to crystallise for a few hours and coat the base with the milk chocolate couverture previously spread out on a plastic sheet the same size as the mould, and to which we have previously applied a layer of red colouring.
Once crystallised, turn out of the mould and serve upside down. Finally, place the Extra-Bitter Guayaquil nibs on top.