Created by:

Montmorency Sour Cherry Bonbon

Level:: Medium

110 g

35% cream
45 g

nulomoline
7 g

sorbitol

Heat

170 g

Cacao Barry Alunga™

Pour on

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

300 g

Montmorency cherry puree
30 g

sugar

Cook to 220°F/104°C

3 leaf/leaves

soaked gelatin

Incorporate

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

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