Bonbon Bounty Ecuador & Coconut
- Level:
-
- Makes:
-
Approx. 100 bonbons
Coconut mixture
Ingredients: Coconut mixture
-
50 gSweetened condensed milk
-
35 gGrated dried coconut
-
15 gCoconut powder
-
20 gChw-p109ivore6-z71
Preparation: Coconut mixture
Mix all the ingredients, except the couverture, in a Thermomix for 2 minutes. Add the tempered couverture when the mixture reaches 29°C and fill the Peaks praline moulds which have been prepared with Milk Ecuador.
Coconut ganache
Ingredients: Coconut ganache
-
125 gCoconut puree (boiron)
-
12 gLiquid sorbitol
-
50 gButter, clarified
Preparation: Coconut ganache
Bring the cream, sorbitol and butter to the boil. When the mixture reaches 70°C, mix with the Milk Ecuador Couverture and blend well Leave the ganache to set to a temperature of 29°C and finish the bonbon off with the coconut mixture.
Comments