Black Forest Bonbon

Christmas/New Year

Black Forest Bonbon

Created by
  • Christophe Morel
    Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)
Level
level 2
Recipe components

Sour Cherry Confit

IngredientsPreparation
  • 250g
    cherry fruit pulp

Adjust the pH of the fruit pulp to 3.60 by adding trisodium citrate

  • 25g
    sugar
  • 6g
    yellow pectin

Mix and add to the fruit pulp

  • 215g
    sugar
  • 12g
    glucose syrup DE 40

Bring to a boil and add the sugar and glucose without losing the boil

  • 4g
    tartaric acid

Cook to 74 Brix and add the tartaric acid

Pour immediately into a 4 mm thick frame.

Zéphyr and Kirsch Ganache

IngredientsPreparation
  • 190g
    35% cream
  • 20g
    sorbitol powder
  • 20g
    low water content butter
  • 1pod(s)
    vanilla
  • 20g
    glucose syrup DE 60
  • 0.5g
    lecithin

Boil

Let the temperature go down to and Mycryo® cocoa butter.

  • 20g
    Kirsch

Mix and add the kirsch.

Frame on the sour cherry confit (4 mm).
Let crystallise for 12h.

Bitter Ganache

IngredientsPreparation
  • 200g
    35% cream
  • 40g
    low water content butter
  • 15g
    sorbitol
  • 15g
    glucose syrup DE 60
  • 0.5g
    lecithin

Boil

Pour on the chocolate and emulsify

Pour into a 4 mm thick frame on the sour cherry confit. 
Let crystallise for 12h before enrobing.