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BACK TO NATURE

Level:: Difficult

With this Bonbon, I tried to bring the tangy flavor of orange combined with chocolate ganache and to uplift the contrast with crunchy hazelnut praline.

42 g

Fresh orange juice
2 g

Orange peel
0.35 g

Pectine yellow
0.1 g

agar agar
3 g

sugar

Heat up the orange juice and orange peel

Mix sugar,pectine and agar agar adding in to the hot mixture boil for 1 minute and strain

Leave the coulis 30℃ in refrigerator

Mix before use

24 g

M-8G310-N
20 g

NCB-HD703-CA
20 g

Cacao Barry DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX
15 g

chopped hazelnuts

Melt the cacao butter and adding into couverture

Cool down the mixture for 28c’ before counting the molds.

Sprinkle the chopped hazelnut in to the molds

50 g

cream 35%
10 g

liquid glucose
38 g

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
10 g

butter
25 g

OR NOIR “THENULI” 67.2%

Boil the cream and glucose

Pour over the coverture and mix.

Add the butter and mix

Cover and leave to cool down

Temper EXTRA BITTER GUAYAQUIL 64% and couting the mold crystallize.

Couting with the hazelnut praline and sprinkle the chopped hazelnut

Pipe coulis half in to the mold and cover other half with the Or Noir “THENULI”ganache and leave to crystallize at 5c’ for 20 minutes. cap with EXTRA BITTER GUAYAQUIL 64%