Pineapple Avocado Bonbons

Used Cacao Barry products
Molded bonbons

Pineapple Avocado Bonbons

Created by
  • Christophe Bonzon
    Cacao Barry Ambassador - Christophe Chocolaterie Pâtisserie
Level
level 1
Used Cacao Barry products
Recipe components

Pineapple Avocado Ganache

IngredientsPreparation
  • 8g
    lemon juice
  • 40g
    avocado
  • 80g
    pineapple puree
  • 12g
    sugar
  • 1pod(s)
    vanilla
  • 0.5g
    Sechuan pepper

In a saucepan cook for about 10 minutes

  • 6g
    rum
  • 10g
    cream
  • 12g
    butter

Add

Emulsify with hand blender and strain. Final mixture should be 128 g.

Pineapple Jelly

IngredientsPreparation
  • 30g
    pineapple puree
  • 3g
    lemon juice
  • 7g
    glucose

Bring to a boil

  • 24g
    sugar
  • 0.3g
    apple pectin

Add

Cook to 104.6°C.

  • 1spoon(s)
    lime zest
  • 0.2g
    citric acid powder

Remove from heat and add

Assembly

IngredientsPreparation

Spray domes with crystalized yellow cocoa butter. Spray second layer with crystalized green cocoa butter. Cast with crystalized Zéphyr™ Caramel white chocolate. Fill a ¼ of the sphere with pineapple jelly and then fill with ganache. Let the bonbons set overnight. Close domes with Zéphyr™ Caramel white chocolate. Remove from mold.