Bonbon Bounty Ecuador & Coconut
- Level:
-
- Makes:
-
Approx. 100 bonbons
Coconut mixture
Ingredients: Coconut mixture
-
1.8 ozsweetened condensed milk
-
1.2 ozgrated dried coconut
-
0.5 ozcoconut powder
-
0.7 ozCHW-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
-
4.4 ozcoconut puree (Boiron)
-
0.4 ozliquid sorbitol
-
1.8 ozbutter, 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