Bonbon Bounty Ecuador & Coconut
- Level:
-
- Makes:
-
Approx. 100 bonbons
Coconut mixture
Ingredients: Coconut mixture
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50 gsweetened condensed milk
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35 ggrated dried coconut
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15 gcoconut powder
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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
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125 gcoconut puree (Boiron)
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12 gliquid sorbitol
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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.
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