RUGOSO LIME BONBON

Used Cacao Barry products
Ghana 40%
Rugoso
Pailleté Feuilletine™
Alunga™ 41%
Christmas/New Year

RUGOSO LIME BONBON

Print
Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 3
Steps
  1. RUGOSO GANACHE
  2. LIME FRUIT PASTE
  3. ALMOND CROUSTILLANT
Used Cacao Barry products
Ghana 40%
Rugoso
Pailleté Feuilletine™
Alunga™ 41%

RUGOSO GANACHE

IngredientsPreparation
  • 365g
    35% fat liquid cream
  • 65g
    fresh butter
  • 30g
    liquid sorbitol
  • 30g
    glucose
  • 30g
    inverted sugar syrup

LIME FRUIT PASTE

IngredientsPreparation
  • 220g
    apple juice
  • 385g
    lemon juice
  • 70g
    caster sugar
  • 15g
    yellow pectin
  • 600g
    granulated sugar
  • 150g
    glucose
  • 7g
    tartaric acid

ALMOND CROUSTILLANT

IngredientsPreparation
Discover more recipes
Chestnut Cara Crakine™ Bonbons
Ocoa™ Sour Dough Ice Cream
Pecan Pie
Orange and Coriander Spheres
More recipes