Montmorency Sour Cherry Bonbon

Used Cacao Barry products
Spring / Summer

Montmorency Sour Cherry Bonbon

Created by
  • Ludovic Fresse
    Master Chocolatier - Chocolats Privilège
Level
level 2
Used Cacao Barry products
Recipe components

Alunga™ Ganache

IngredientsPreparation
  • 110g
    35% cream
  • 45g
    nulomoline
  • 7g
    sorbitol

Heat

Pour on 

Emulsify.
Fill the shells with the Alunga™ ganache.
Let the ganache crystallise before sealing the bonbons.

Montmorency cherry jelly

IngredientsPreparation
  • 300g
    Montmorency cherry puree
  • 30g
    sugar

Cook to 220°F/104°C

  • 3leaf/leaves
    soaked gelatin

Incorporate

Pour the jelly in the bottom of each shell (Alunga™ or Ocoa™)