Alunga™ bonbon

Alunga™ bonbon

Level:
Easy
Makes:
Recipe for 200 bonbons

Alunga™ Ganache

Used products: Alunga™ Ganache

  • 400 g
    cream
  • 100 g
    butter
  • 40 g
    glucose syrup
  • 10 g
    sorbitol powder

Preparation: Alunga™ Ganache

Bring to a boil

Let cool to 80°C.

Preparation: Alunga™ Ganache

Pour over

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and let cool to 82.4°F/28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 82.4ºF/28°C.
Pour into 8 mm square molds.
Cut the ganache into 2 cm squares.

Ocoa™ coating

Preparation: Ocoa™ coating

Coat the ganache with Ocoa™ 70% dark chocolate couverture
 

Preparation: Ocoa™ coating

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating

Preparation: Ocoa™ coating

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallization of the coating