STOUT AND SOUR CHERRY BONBON

Used Cacao Barry products
Moulded bonbons

STOUT AND SOUR CHERRY BONBON

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 2
Dosage
Approximate ingredients for four 3-cm half-sphere moulds
Used Cacao Barry products
Recipe components

JELLIED CHERRY

IngredientsPreparation
  • 1000g
    Sour cherry purée
  • 6g
    yellow pectin
  • 70g
    sugar
  • 140g
    glucose syrup DE 44
  • 840g
    sugar
  • 12g
    citric acid solution

Warm up the purée with the pectin and the 70 g sugar
Incorporate the rest of the sugars at intervals
Boil and concentrate to around 70/75ºBx.
Take off the heat and incorporate the citric acid
Pour into a bowl and leave to cool
Sieve to break up the jellied structure
Place to one side.

STOUT TRUFFLE

IngredientsPreparation
  • 400g
    Vic Ale Tsarish Double Imperial Stout
  • 2g
    hops
  • 10g
    milk protein
  • 80g
    invert sugar
  • 80g
    glucose syrup DE 60
  • 100g
    dextrose
  • 1g
    salt
  • 50g
    cocoa butter
  • 175g
    anhydrous milk fat

Bring 425 g of stout to the boil, infuse the hops and, after a few minutes, strain and weigh out the necessary 400 g.
Mix the stout at room temperature with the milk protein, blend the mixture with a hand blender, add the sugars and salt and dissolve.
Check that the liquid part has a temperature of around 25/30ºC and pour it over the mixture of couverture and anhydrous milk fat, previously melted at around 45ºC.
Emulsify correctly and pre-crystallise at around 28ºC.

OTHERS

IngredientsPreparation
  • Q.S.
    dark chocolate paint
  • Q.S.
    intense red paint (cocoa butter and intense red colouring)
  • Q.S.
    Pépites Cacao Extra Bitter Guayaquil

ASSEMBLY

Pre-crystallise the black paint and, using a spray gun, thinly coat the moulds.
Finally, pre-crystallise the Alunga milk chocolate couverture 41% cocoa and coat the inside of the bonbon moulds.
Measure out a small blob of cherry jelly onto the bottom of the moulds and, when it reaches a temperature of around 28ºC, measure out the beer truffle into the moulds.
Leave to crystallise for a few hours and coat the base with the milk chocolate couverture previously spread out on a plastic sheet the same size as the mould, and to which we have previously applied a layer of red colouring.
Once crystallised, turn out of the mould and serve upside down. Finally, place the Extra-Bitter Guayaquil nibs on top.