DELIGANT “I”: Growing Cocoa Bonbon

DELIGANT “I”: Growing Cocoa Bonbon

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

  • 9.9 oz
    fresh apple
  • 5.6 oz
    granulated sugar
  • 1.6 oz
    unsalted butter
  • 1 piece(s)
    Vanilla beans
  • 0.1 oz
    Fresh grated ginger
  • 0.4 oz
    Fresh lime juice
  • 1 pinch
    fresh 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

  • 8.8 oz
    Or Noir Deligant
  • 4.4 oz
    Lacte superieur 38%
  • 11.7 oz
    fresh cream 35%
  • 1 piece(s)
    Vanilla beans
  • 1.9 oz
    unsalted butter
  • 1.0 oz
    inverted sugar
  • 0.1 oz
  • 0.0 gr
  • 0.0 gr
  • 0.0 gr
    cola nut
  • 0.1 oz
    Fresh grated ginger
  • 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

  • 1.1 lb
    Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)
  • 8.0 oz
    fresh cream 35%
  • 2.2 oz
    unsalted butter
  • 1.2 oz
    inverted sugar
  • 1,7 piece(s)
    Vanilla beans
  • 0.0 gr

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

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.

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 .