Le vent
- Level:
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Difficult
- Makes:
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Recipe for 40 bonbons
Raspberry lime confit
Used products: Raspberry lime confit
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460 graspberry puree
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250 gcaster sugar
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1 gVanilla pod
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50 gglucose syrup DE 40
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6 gyellow pectin
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1 glime peel
Preparation: Raspberry lime confit
Heat raspberry puree, caster sugar, vanilla pod and glucose syrup DE40. Add and mix in yellow pectin. Cook lime peel until 76°C. Let it cool and keep it in cooler.
Coffee Whipped Ganache
Used products: Coffee Whipped Ganache
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10,8 gTonka beans
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300 gmilk
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60 gground coffee
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170 gsugar
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42 gsorbitol
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120 gStrain Coffee infusion
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140 g35% cream
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140 gButter 84%
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2 glecithin
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4 gSea salt
Preparation: Coffee Whipped Ganache
Infuse milk and ground coffee with tonka bean. Caramelise sugar and sorbitol. Heat strained coffee infusion and add into cream. Mix butter, lecithin and fleur de sel into caramel. Add cacao barry chocolates. Emulsify with a hand mixer, let it cool until use.
Black cocoa butter
Used products: Black cocoa butter
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8 gLiposoluble black color powder
Preparation: Black cocoa butter
Heat Cacao Barry cocoa butter and mix with black colour powder. Pre-crystallise and use at 29°C.
Red Cocoa butter
Used products: Red Cocoa butter
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8 gLiposoluble red color powder
Preparation: Red Cocoa butter
Heat Cacao Barry cocoa butter and mix with red colour powder. Pre-crystallise and use at 29°C.
Santo Domingo Shell
Used products: Santo Domingo Shell
Preparation: Santo Domingo Shell
Melt Cacao Barry chocolate. Pre-crystallise and use at 31°C.
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