Countryside morning
- Level:
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Difficult
- Makes:
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60 bonbons
This fresh chocolate bonbon features traditional Greek countryside flavors. The creaminess of Zephyr 34% is combined with Greek yogurt, Keffir milk and sheep butter. The dairy notes are accompanied by Orange Blossom and a fresh Mandarin flavor, from a variety of mandarin, unique to Chios Island (Protected Geographical Indication), which is intense and very aromatic. A walnut and rice crunch adds an interesting texture, and the intensity is balanced by encasing everything in a chocolate shell, made with Tanzanie 75% chocolate. This chocolate bonbon is created by taking in mind that tradition truly represents the steps we take to climb to our future. By keeping close to us what is best from our tradition, we make tomorrow more familiar and sweeter. We don’t need to change what is good, but we can always improve and optimize it for the future. So, by using chocolate once more, to bind together familiar flavors, we emphasize on the importance of it as an ingredient of #Tomorrow, an ingredient that brings us close to what we love. For this creation the main flavor that nature provides comes from the island of Chios Mandarin (Nature side) and Yogurt, Keffir and of course chocolate represent the flavors our knowledge, experience and science have created (knowledge/science side). As this bonbon is a fresh one, intended to be consumed in a few days, the ganache is made using a cold method, so that the probiotics-cultures of the yogurt and of keffir stay alive to offer their benefits to the consumer, giving this treat an additional functional role.
Country Greek yogurt - keffir ganache
Used products: Country Greek yogurt - keffir ganache
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1.4 ozGreek Yogurt full fat
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1.9 ozKeffir Milk
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0.1 ozlemon juice
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0.3 ozorange blossom water
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13.9 grSea salt
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0.4 ozPine honey
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0.4 ozYogurt powder
Preparation: Country Greek yogurt - keffir ganache
Heat to 40°C
Used products: Country Greek yogurt - keffir ganache
Preparation: Country Greek yogurt - keffir ganache
Add tempered
Used products: Country Greek yogurt - keffir ganache
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0.6 ozSheep butter anhydrous
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0.6 ozButter 82%
Preparation: Country Greek yogurt - keffir ganache
Then add and emulsify
Use to fill at 28°C.
Chios mandarin (PGI) Intense gel
Used products: Chios mandarin (PGI) Intense gel
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1.1 ozChios mandarin peel
Preparation: Chios mandarin (PGI) Intense gel
Blanch and strain 3 times. Then chop finely.
Used products: Chios mandarin (PGI) Intense gel
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8.3 ozChios mandarin squeezed Juice
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0.3 ozlemon juice
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1.1 ozpassion fruit puree
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4.2 ozfine sugar
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0.1 ozpectin X58
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12.3 grcarob gum
Preparation: Chios mandarin (PGI) Intense gel
Add the peel and boil everything. Remove from heat
Used products: Chios mandarin (PGI) Intense gel
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0.4 ozKalamansi vinegar
Preparation: Chios mandarin (PGI) Intense gel
Then add the vinegar and set aside to cool.
Let it set completely and mix with a stick blender.
Zephyr 34% - walnut - rice crunch
Used products: Zephyr 34% - walnut - rice crunch
Preparation: Zephyr 34% - walnut - rice crunch
Melt together
Used products: Zephyr 34% - walnut - rice crunch
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0.9 ozPuffed rice pearls
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15.4 grYogurt powder
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1.1 ozRoasted walnuts chopped finely
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3.1 grfine salt
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0.8 ozwalnut paste
Preparation: Zephyr 34% - walnut - rice crunch
Then add
Spread between two baking sheets, chill and cut in disks.
Bonbon shell
Used products: Bonbon shell
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Q.S.Natural orange cocoa butter color
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Q.S.Natural white cocoa butter color (TiO2 free)
Preparation: Bonbon shell
Spray and cast with Tanzanie 75%
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