Black Forest Bonbon

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

Mix and add to the fruit pulp

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

Cook to 74 Brix and add the tartaric acid

Pour immediately into a 4 mm thick frame.

Boil

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

Mix and add the kirsch.

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

Boil

Pour on the chocolate and emulsify

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