Bonbon chocolate

Bonbon chocolate

Level:
Difficult
Makes:
28 portions
With love, I created this recipe, composed first of chocolate and then YUZO super fruit, because it contains three times more "vitamin C" than lemon, with a sweet and sour taste, which is a relatively rare fruit. I added orange and mango to balance the tastes. And the flavor of the wonderful basilica as a Moroccan touch. It is said that a lot of sugar brings diseases, since I am a pastry chef, I wanted to create a recipe that contains natural and useful fruits, I associate it with chocolate that reduces sugar and at the same time it's delicious, I didn't find better than YUZ. The useful fruit of YUZO, which contains a lot of vitamin C, and its season is winter, so I said it was an opportunity to prove yourself in chocolate, and it's wonderful to have a fruit with a wonderful flavor. good smell.

Speculoos sand

Used products: Speculoos sand

  • 62 g
    butter
  • 62 g
    cane sugar

Preparation: Speculoos sand

Mix the mixure until it becomes creamy

Used products: Speculoos sand

  • 15 g
    eggs
  • 5 g
    milk
  • 125 g
    flour
  • 0.7 g
    salt
  • 1 g
    yeast
  • 3 g
    cinnamon powder
  • 0.75 g
    lemon zest

Preparation: Speculoos sand

Add

Cook at 160°C during 12 minutes on a baking tray.

Crispy hazelnut

Preparation: Crispy hazelnut

Chopped

Used products: Crispy hazelnut

Preparation: Crispy hazelnut

Add melted

Preparation: Crispy hazelnut

Add

Used products: Crispy hazelnut

  • 20 g
    CB

Preparation: Crispy hazelnut

Add melted

Used products: Crispy hazelnut

  • 1 g
    salt

Preparation: Crispy hazelnut

Then

YUZO orange confit

Used products: YUZO orange confit

  • 80 g
    YUZO
  • 80 g
    orange(s)
  • 120 g
    mango puree

Preparation: YUZO orange confit

Heat

Used products: YUZO orange confit

  • 20 g
    sugar
  • 8 g
    pectin NH

Preparation: YUZO orange confit

Add

Milk ganache

Used products: Milk ganache

  • 150 g
    sour cream
  • 15 g
    glucose
  • 5 g
    basil

Preparation: Milk ganache

Heat

Preparation: Milk ganache

Add

Used products: Milk ganache

  • 30 g
    softened butter

Preparation: Milk ganache

Mix and add