DELIGANT “I”: Growing Cocoa Bonbon
- Level:
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Difficult
My DELIGANT for this assignment is the deliciousness associated with the elegance to innovate a new crafting technique. Rather than the molded bonbons that abound in the world, this Bonbon chocolat was created with a new and original crafting technique that was inspired by the original cacao tree found in nature. This Bonbon is taking all the natural steps of a cocoa pod on its cocoa tree. It is like the cocoa fruit, growing little by little with each layer and is harvested when reaching its full maturity. I believe that this unique crafting technique is a true innovation that mimics nature and brings a new freshness to the usual molded bonbon chocolat. All the themes of WCM are linked with my "DELIGANT" concept. In #BONBON, I express "Delicious+Innovation '', as for the "I" of DELIGANT. delIgant" = "Delicious + Innovation" = #BONBON
Apple semi-confit
Used products: Apple semi-confit
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9.9 ozfresh apple
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5.6 ozgranulated sugar
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1.6 ozunsalted butter
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1 piece(s)Vanilla beans
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0.1 ozFresh grated ginger
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0.4 ozFresh lime juice
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1 pinchfresh lime zest
Preparation: Apple semi-confit
Step 1. Put apples, Granulated sugar and butter in a saucepan and heat.
Step 2. Bring to a boil, add Lime zest and juice, and Ginger.
Step 3. Pulverize the mixture with a blender and reduce to a Brix of 65°.
Cola Ganache
Used products: Cola Ganache
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8.8 ozOr Noir Deligant
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4.4 ozLacte superieur 38%
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11.7 ozfresh cream 35%
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1 piece(s)Vanilla beans
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1.9 ozunsalted butter
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1.0 ozinverted sugar
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0.1 ozCinnamon
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0.0 grcloves
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0.0 grnutmeg
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0.0 grcola nut
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0.1 ozFresh grated ginger
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0,5 piece(s)Fresh lemon zest
Preparation: Cola Ganache
Step 1. Add all the spices, Ginger and Lemon zest to the cream and stir until infused.
Step 2. Mix the chocolate with the infused mixture (1).
Step 3. Add butter, inverted sugar, and lemon zest, and mix to make ganache.
Vanilla Ganache
Used products: Vanilla Ganache
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1.1 lbCacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)
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8.0 ozfresh cream 35%
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2.2 ozunsalted butter
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1.2 ozinverted sugar
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1,7 piece(s)Vanilla beans
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0.0 grcloves
Preparation: Vanilla Ganache
Step 1. Add the spices to the cream and stir until infused.
Step 2. Add the cream from step 1 to the chocolate and mix well.
Step 3. Add inverted sugar and butter and mix to make ganache.
Praline Muscovado Walnuts
Used products: Praline Muscovado Walnuts
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12.0 ozTRS-PAPOU01
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11.2 ozwalnuts
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0.1 ozsalt
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3.2 ozgranulated sugar
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1.0 ozbrown sugar
Preparation: Praline Muscovado Walnuts
Step 1. Make caramel with granulated sugar and brown sugar.
Step 2. Make praline by grinding the walnuts, salt, cocoa butter and caramel made in Step 1.
Step 3. Combine with melted chocolate.
Chocolate spray
Used products: Chocolate spray
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1.1 ozDCP-22GT
Preparation: Chocolate spray
Step 1. Melt the cocoa butter and stir in the cocoa powder.
Assembly and finishing
Assembly step 1. Dip the ganache #2 using the special equipment.
Assembly step 2. When the ganache has hardened, dip the ganache #3 and then dip the praline #4.
Assembly step 3. Squeeze the apple semi-confit into the center and cover with the praline #4.
Assembly step 4. Spray chocolate #5 with a spray gun .
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