Black Forest Bonbon

Black Forest Bonbon

Level:
Medium

Sour Cherry Confit

Used products: Sour Cherry Confit

  • 250 g
    cherry fruit pulp

Preparation: Sour Cherry Confit

Adjust the pH of the fruit pulp to 3.60 by adding trisodium citrate

Used products: Sour Cherry Confit

  • 25 g
    sugar
  • 6 g
    yellow pectin

Preparation: Sour Cherry Confit

Mix and add to the fruit pulp

Used products: Sour Cherry Confit

  • 215 g
    sugar
  • 12 g
    glucose syrup DE 40

Preparation: Sour Cherry Confit

Bring to a boil and add the sugar and glucose without losing the boil

Used products: Sour Cherry Confit

  • 4 g
    tartaric acid

Preparation: Sour Cherry Confit

Cook to 74 Brix and add the tartaric acid

Pour immediately into a 4 mm thick frame.

Zéphyr and Kirsch Ganache

Used products: Zéphyr and Kirsch Ganache

  • 190 g
    35% cream
  • 20 g
    sorbitol powder
  • 20 g
    low water content butter
  • 1 pod(s)
    Vanilla
  • 20 g
    glucose syrup DE 60
  • 0.5 g
    lecithin

Preparation: Zéphyr and Kirsch Ganache

Boil

Preparation: Zéphyr and Kirsch Ganache

Let the temperature go down to and Mycryo® cocoa butter.

Used products: Zéphyr and Kirsch Ganache

  • 20 g
    Kirsch

Preparation: Zéphyr and Kirsch Ganache

Mix and add the kirsch.

Frame on the sour cherry confit (4 mm).
Let crystallise for 12h.

Bitter Ganache

Used products: Bitter Ganache

  • 200 g
    35% cream
  • 40 g
    low water content butter
  • 15 g
    sorbitol
  • 15 g
    glucose syrup DE 60
  • 0.5 g
    lecithin

Preparation: Bitter Ganache

Boil

Preparation: Bitter Ganache

Pour on the chocolate and emulsify

Pour into a 4 mm thick frame on the sour cherry confit. 
Let crystallise for 12h before enrobing.