CARMA® White Ivoire Cherry & Vanilla Bonbon
- Level:
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Easy
- Makes:
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Recipe for 1 mold of 50 bonbons
Cherry Jelly
Ingredients: Cherry Jelly
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48 gsugar
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65 gboiron cherry puree
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29 gglucose syrup
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7 gsugar
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1 gyellow pectin
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1 gCitric acid
Preparation: Cherry Jelly
Mix the pectin with the second sugar. Heat the puree, sugar and glucose. At 40°C add the pectin mix and cook to 106°C. Add the citric acid and mix well.
Cool and mix smooth before using. Pipe about 2g of Jelly into each mold precast with the Dark Padera chocolate.
CARMA® Couverture White Ivoire 35% Kirsch Ganache
Ingredients: CARMA® Couverture White Ivoire 35% Kirsch Ganache
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93 g35% cream
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13 gglucose syrup
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24 gsorbitol powder
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11 gdextrose
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11 gbutter concentrated
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1/4 pod(s)Vanilla
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3 gKirsch liquor
Preparation: CARMA® Couverture White Ivoire 35% Kirsch Ganache
Scrape the vanilla pod and put it into the pot with the heavy cream and the sugars.
Bring to a boil and add the concentrated butter. Cover and let infuse to further enhance the flavor of the vanilla pod. Take out the vanilla pod, bring to a boil and emulsify with the CARMA® Couverture White Ivoire 35%, add the alcohol and mix again. Pipe at approximately 28°C.
Structure and Decor
Ingredients: Structure and Decor
Preparation: Structure and Decor
Precast the mold with the CARMA® Dark Padera 55%. Pipe some of the cherry jelly into the mold. Fill with the CARMA® Couverture White Ivoire 35% kirsch ganache and leave to crystallise for approximately 8 hours before closing them. Place them in the fridge for about 10 minutes before unmolding. Once unmolded, place the bonbons on a tray and into the freezer for about 5 minutes. Spray with red cocoa butter at 35°C to create the velvet effect. Decorate with a gold leaf.
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