Alunga™ bonbon

Fall / Winter

Alunga™ bonbon

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 200 bonbons
Recipe components

Alunga™ Ganache

IngredientsPreparation
  • 400g
    cream
  • 100g
    butter
  • 40g
    glucose syrup
  • 10g
    sorbitol powder

Bring to a boil

Let cool to 80°C.

Pour over

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and let cool to 82.4°F/28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 82.4ºF/28°C.
Pour into 8 mm square molds.
Cut the ganache into 2 cm squares.

Ocoa™ coating

IngredientsPreparation

Coat the ganache with Ocoa™ 70% dark chocolate couverture
 

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallization of the coating