
Used Cacao Barry products
Moulded Chocolate Bonbon
Flower beetle

Level
level 3
Dosage
Recipe for 40 bonbons
Used Cacao Barry products
Recipe components
Apple mint gel
Ingredients | Preparation |
---|---|
| Boil lime juice, apple juice, sugar, glucose and trimoline. Add sugar and pectin NH. Let cool. Blend in fresh mint leaves and citric acid. Place in piping bag and store. |
Lime foam
Ingredients | Preparation |
---|---|
| Boil water, glucose powder, sugar and isomalt to 120°C. Add gelatin. Whisk together egg white and sugar. Pour in syrup. Add zest and juice of 2 organic limes. Place in piping bag and use. |
Cocoa pulp liquor ganache
Ingredients | Preparation |
---|---|
| Warm cream, zest of limes and trimoline. Emulsify with Cacao Barry chocolates when at 35°C. Add ghee and cocoa pulp liquor. |
Buckwheat & white miso crunch
Ingredients | Preparation |
---|---|
| Melt Or Noir and Cacao Barry chocolates. Add sweet white miso, buckwheat and pop rocks. Roll out between two pieces of baking paper. Cool down and cut. |