Ocoa 70% Bonbon

Recipe components

Roasted Red Bell Pepper

IngredientsPreparation
  • 236g
    roasted red bell pepper

1.Peel half of the Red Bell Pepper

2. Roast Red Bell Pepper  in the oven or Grill at 450F/230C for about 15-20mns

3. Chopped them

4. Glucose, Sugar and salt

5. Cook to 60 brix

6. Chill

  • 48g
    glucose DE 60
  • 48g
    Sugar
  • 2g
    fleur de sel

Chocolate Ganache

IngredientsPreparation
  • 89g
    35% cream
  • 17g
    whole milk

1. Combine all sugars with cream and Milk

2. Heat up to 70C /  158 F

3. Poor over  Chocolate pistols and butter

4. Make a perfect Emultion

5. At 30C / 86F pipe in Ocoa Chocolate Shell

  • 16g
    sorbitol powder
  • 5g
    Powdered dextrose
  • 15g
    invert sugar

Praline

IngredientsPreparation

1. Combine Praline and Fleur de sel

2. Melt together Milk Chocolate and cocoa butter

3. Fold with Praline and Crystallize  ( 26 C )

4. Add Feuilletine and Paprika

5. Cast in 3 mm frame

6. When set cut 25 mm diameter disk

7. Set aside

Assembly

1. Spray Molds with Crystallized colored Cocoa Butter

2. Mold then with Crystallize Ocoa 70 % Dark Chocolate

3. Pipe 2 grams of Roasted Red Bell Pepper in each cavity

4. Pipe 2 grams od Ocoa Dark Chocolate Ganache

5. Place a disk of Paprika, hazelnut praline on top

6. When ganache set , seal molds with Crystallize Ocoa 70 % Dark Chocolate