Asian gold

Asian gold

Level:
Difficult
Makes:
Recipe for 120 bonbons

Infusion of ginger

Used products: Infusion of ginger

  • 500 ml
    cream
  • 25 g
    Kaffir lime leaf
  • 4 piece(s)
    lemongrass
  • 100 g
    fresh ginger
  • 100 g
    coconut cream

Preparation: Infusion of ginger

Heat the cream. Blend Kaffir leaf, lemongrass, ginger and coconut cream. Let infuse for 24 hours.

Ganache of Ginger

Used products: Ganache of Ginger

Preparation: Ganache of Ginger

Heat infusion and trimoline to 40°C. Blend in Cacao Barry Zephyr 34% chocolate. Mix with butter and Batida de Coco. Process at 25°C.

Jelly from Cassis

Used products: Jelly from Cassis

  • 200 g
    cassis puree
  • 10 ml
    Cointreau
  • 15 g
    Sugar
  • 10 g
    Crémegel

Preparation: Jelly from Cassis

Blend Cassis puree, Cointreau, sugar and crémegel beforehand to prevent chunks.

Structure

Colour shapes with black splashes. Inject gold, red, black and white. Mould with Cacao Barry - Extra-bitter Guayaquil 64%. Inject three dots of jelly, continue filling with the ganache. Let cool. Seal and place on eachother. Allow to cool and demould.