The Land of Saint Domingue
- Level:
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Difficult
- Makes:
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112 bonbons
I plan to maximize the unique flavor and note of Cacao Barry Origine Saint Domingue, the strong cacao note and crisp texture of Cacao Nips Crunch, and freshness of pineapple coulis. Finally, the flavor finish with the subtle note of sprout barley. The other fruits are disappeared due to global warming, BUT pineapples are grown more. Because of that, I chose the pineapple for my product. Looking for chocolate that best matches the scent of pineapples, I chose Saint Domingo, which has a unique scent of land. And I used the healthy sprout barley powder as a natural color instead of artificially made chemical edible pigments, which also good for pairing with Saint Domingo. Additionally, the use of sugar was minimized.
Saint Domingue Ganache
Used products: Saint Domingue Ganache
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300 gWhipping cream 35%
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27 ginvert sugar
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30 gunsalted butter
Preparation: Saint Domingue Ganache
Heat
Used products: Saint Domingue Ganache
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30 gPineapple puree (juiced)
Preparation: Saint Domingue Ganache
Mix
1.Heat the whipping cream, invert sugar, and unsalted butter (60℃).
2. Put the chocolate in the beaker, and blend it with the warm cream.
3. Add pineapple puree and blend it more (below 35℃).
4. Put it into the piping bag (28℃).
Pineapple Coulis
Used products: Pineapple Coulis
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337 gPineapple puree (Boiron)
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112 gPassion puree (Boiron)
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0.5 glocust bean gum
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10 gNH Pectin (Sosa)
Preparation: Pineapple Coulis
Mix
Used products: Pineapple Coulis
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1 piece(s)vanilla bean peel
Preparation: Pineapple Coulis
Heat
1. Melt the puree and blend it with locust bean gum and NH Pectin.
2. Heat the mixture up until it boils. + Vanilla bean peel
3. After cooling, put it into a tray and store it in the refrigerator.
Chocolate Streusel
Used products: Chocolate Streusel
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125 gMuscovado
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150 gsugar
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245 gT-55
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260 galmond powder
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20 gcocoa butter
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260 gunsalted butter
Preparation: Chocolate Streusel
Mix
Used products: Chocolate Streusel
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30 gwhole egg(s)
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60 gcacao mass
Preparation: Chocolate Streusel
Add
1. Put all ingredients except cacao mass into the food processor, and blend it well.
2. Add the whole egg (30℃) and mix it.
3. Put the melted cacao mass.
4. Bake it in convection oven at 150℃ for 22 minutes.
Crunchy cacao nibs
Used products: Crunchy cacao nibs
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12 gunsalted butter
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2 gsalt
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150 gChocolate streusel
Preparation: Crunchy cacao nibs
Mix
1. Melt the chocolate and unsalted butter, and mix it. (50℃)
2. Mix all ingredients well.
3. Cover the top and the bottom of the dough with chocolate wrap, and roll out (2mm thickness).
4. After hardening, cut the dough with a 2 cm circular cutter.
White chocolate color
Used products: White chocolate color
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150 gcocoa butter
Preparation: White chocolate color
Mix
1. Melt the chocolate (40℃).
2. Melt the cacao butter (50℃).
3. Blending it.
4. Temper the chocolate and spray it into the mold.
Sprout barley Chocolate Color
Used products: Sprout barley Chocolate Color
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150 gcocoa butter
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10 gSprout barley powder
Preparation: Sprout barley Chocolate Color
Mix
1. Melt the chocolate (40℃).
2. Melt the cacao butter (50℃).
3. Blending it.
4. Temper the chocolate and spray it into the mold.
For Assembly and Finishing
1. Attach the leaf-shaped silicone on the mold, and spray alcohol+ sprout barley.
2. Remove the leaf-shaped silicone and spray the sprout barley chocolate color.
3. Spray the white chocolate color.
4. Make chocolate shells by using Extra-Bitter Guayaquil 64%.
5. Pipe the pineapple coulis 1g.
6. Put the cut crunchy on the above the pineapple coulis.
7. Pipe the Saint-Domingue ganache (28℃) 4g on the top of the crunchy.
8. Fill the bottom with Extra-Bitter Guayaquil 64%.
9. Take the bonbon out from the mold when contracted.
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