CARMA® White Ivoire Cherry & Vanilla Bonbon

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.

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.

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.