Bonbon Esmeralda Rosemary & Lemon

Bonbon Esmeralda Rosemary & Lemon

Level:
Difficult
Makes:
Recipe for approx. 4 half sphere 3 cm moulds

Gelified lemon filling with sansho

Used products: Gelified lemon filling with sansho

  • 1.8 lb
    water
  • 7.1 oz
    lemon juice
  • 0.4 oz
    yellow pectin
  • 2.5 oz
    sucrose
  • 4.9 oz
    glucose syrup DE 44
  • 1.9 lb
    sucrose
  • 0.4 oz
    citric acid solution
  • 0.3 oz
    finely grated lemon zest
  • 0.1 oz
    sansho powder

Preparation: Gelified lemon filling with sansho

Heat the water and lemon juice with the pectin and the 70g sucrose.
Add the 840g sucrose and glucose syrup.
Boil until 70/75° Brix.
Incorporate citric acid.
Set aside. 
Sieve through a thick mesh to break the structure of the gel before use.
Incorporate lemon peel and sansho.
Set aside.

Fresh rosemary and Esmeralda ganache

Used products: Fresh rosemary and Esmeralda ganache

  • 1.0 lb
    rosemary infusion
  • 0.7 oz
    powdered milk
  • 4.2 oz
    invert sugar
  • 2.8 oz
    glucose syrup DE 44
  • 3.5 oz
    dextrose
  • 0.1 oz
    fine salt
  • 1.8 lb
    CHD-Q74ESMN
  • 11.6 oz
    anhydrous butter

Preparation: Fresh rosemary and Esmeralda ganache

Infuse 45g fresh rosemary in 500g hot water. After a few minutes, strain.
Weigh out 450g of the infusion and dissolve the sugars and salt.
Pour over the coverture-anhydrous butter mix. 
Emulsify correctly and temper at 32°/33°C.

ASSEMBLY

Used products: ASSEMBLY

Preparation: ASSEMBLY

Temper the deep green gun spray and with an airbrush, spray the semi-sphere moulds.
Repeat the operation with the coloured green chocolate gun spray.
Finally temper the Esmeralda dark chocolate couverture and line the moulds.
Pipe a dot of lemon and sansho gel in the moulds.
Next, fill the mould with the fresh rosemary and Esmeralda ganache.
Leave to crystallise a few hours and cover.
Unmould and paint with green paint, creating a droplet effect on the chocolate.
Set aside.