Bonbon Valencia

Moulded bonbons

Bonbon Valencia

Level
level 2

Created by
Romain Renard
Cacao Barry® chef & Head of CHOCOLATE ACADEMY™ centre Dubai
 

Recipe components

Ganache Excellence 55%

IngredientsPreparation
  • 100g
    cream
  • 46g
    blood orange puree
  • 38g
    butter
  • 45g
    invert sugar

Add in a sauce pan the cream, blood orange puree, butter and inverted sugar. 
Add the Chocolate pistols into a bowl or Robotcoupe 
Bring the mix to a boil.
Cool the cream to 75℃. 
Then add the cream above the chocolate pistols.
Allow them 2 minutes to melt naturally.
Finally emulsify using a blender or Robotcoupe.

Blood Orange Pate De Fruit

IngredientsPreparation
  • 375g
    blood orange puree
  • 75g
    dextrose
  • 6g
    yellow pectin
  • 250g
    sugar
  • 50g
    glucose
  • 3g
    Acid citric solution

Add in a sauce pan the cream, blood orange puree and dextrose.
Mix yellow pectin with sugar and pour into the puree while mixing continuously.
Add the glucose.
Cook to 106℃.
Remove from the heat and add the citric acid solution.
While is cooling down blend 2 times to soften it.

Black Spray

IngredientsPreparation

Melt the cacao butter and the chocolate.
Add the color and blend together.
Follow tempering process and spray.

Red Spray

IngredientsPreparation
  • 6piece(s)
    IBC Power flowers red (Non Azo)
  • 1piece(s)
    IBC Power flowers yellow (Non Azo)

Melt the cacao butter.
Add the color and blend together.
Follow tempering process and spray.