Ocoa 70% Bonbon
- Level:
-
Easy
Roasted Red Bell Pepper
Used products: Roasted Red Bell Pepper
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236 groasted red bell pepper
Preparation: Roasted Red Bell Pepper
1.Peel half of the Red Bell Pepper
2. Roast Red Bell Pepper in the oven or Grill at 450F/230C for about 15-20mns
3. Chopped them
4. Glucose, Sugar and salt
5. Cook to 60 brix
6. Chill
Chocolate Ganache
Used products: Chocolate Ganache
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89 g35% cream
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17 gWhole milk
Preparation: Chocolate Ganache
1. Combine all sugars with cream and Milk
2. Heat up to 70C / 158 F
3. Poor over Chocolate pistols and butter
4. Make a perfect Emultion
5. At 30C / 86F pipe in Ocoa Chocolate Shell
Praline
Used products: Praline
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.5 gSea salt
Preparation: Praline
1. Combine Praline and Fleur de sel
2. Melt together Milk Chocolate and cocoa butter
3. Fold with Praline and Crystallize ( 26 C )
4. Add Feuilletine and Paprika
5. Cast in 3 mm frame
6. When set cut 25 mm diameter disk
7. Set aside
Assembly
1. Spray Molds with Crystallized colored Cocoa Butter
2. Mold then with Crystallize Ocoa 70 % Dark Chocolate
3. Pipe 2 grams of Roasted Red Bell Pepper in each cavity
4. Pipe 2 grams od Ocoa Dark Chocolate Ganache
5. Place a disk of Paprika, hazelnut praline on top
6. When ganache set , seal molds with Crystallize Ocoa 70 % Dark Chocolate
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