Saoul

Boil water to 120°C. Mix together iced sugar, coconut oil and Cacao Barry chocolate. Incorporate coconut and roasted coconut. Marble at 28°, pipe in the bonbon cavities, crystalise 10 min. at 6°C. Delicately assemble both.

Heat banana pulp and cream. Pour over Cacao Barry chocolate. Mix to obtain a homogeneous consistency. Pipe into the chocolate bonbon cavity, crystalise 20 min. at 6°C.

Melt cocoa butter with blue, red and yellow colouring. Use at 34°C. Add 1% cocoa butter from magic temper. Spray the bonbons moulds. Melt together cocoa butter and red colouring, blend and use at 34°C. Add 1% cocoa butter from magic temper. Spray half of the cavity. Melt together cocoa butter with yellow colouring, blend and use at 34°C. Add 1% cocoa butter from magic temper. Spray half of the cavity. Create a moulding couverture with Cacao Barry Alunga chocolate.