Heart bonbon

Used Cacao Barry products
Moulded bonbons

Heart bonbon

Created by
  • Philippe Vancayseele
    Callebaut® chef - CHOCOLATE ACADEMY™ centre Canada
Level
level 2
Dosage
Recipe for 240 bonbons
Used Cacao Barry products
Recipe components

Heart bonbon

IngredientsPreparation
  • 100g
    35% cream
  • 200g
    coconut puree
  • 100g
    passion fruit
  • 35g
    glucose
  • 40g
    sorbitol powder
  • 80g
    butter
  • 0.5g
    saffron
  • 30g
    Malibu® liquor

Decorate the moulds with red, white, yellow and green coloured cocoa butter.
Mould the Heart Bonbons (MLD-090047-M00) with crystallized Lactée Supérieure milk chocolate couverture.
Leave to set.

Boil the cream, the glucose, the saffron, the sorbitol and the purées.
Pour on the Lactée Supérieure milk chocolate couverture and emulsify.
Add the butter and the liquor.
Crystallize the ganache and fill the heart moulds.
Leave to set in the fridge or cool room at 18°C.
Close the moulds with crystallized Lactée Supérieure milk chocolate couverture.
Leave to set and remove from the mould.