Sour Cherry & anise gel

Ingredients: Sour Cherry & anise gel

  • 0.2 oz
    sugar
  • 15.4 gr
    yellow pectin

Preparation: Sour Cherry & anise gel

  1. Pre-mix both (for easier dispersion into the recipe).

Ingredients: Sour Cherry & anise gel

  • 3.3 oz
    Sour cherry purée
  • 0.1 oz
    Star anise whole
  • 0.0 gr
    carob gum
  • 2.0 oz
    sugar
  • 1.1 oz
    glucose

Preparation: Sour Cherry & anise gel

  1. Combine all ingredients with the previous pectin-mix.
  2. Boil together.
  3. After boiling: remove from the heat.

Ingredients: Sour Cherry & anise gel

  • 0.4 oz
    Ouzo
  • 0.1 oz
    Citric acid solution 50%

Preparation: Sour Cherry & anise gel

  1. Mix in.
  1. Strain and cool.
  2. Mix with the hand blender.
  3. Fill prepared chocolate shells. 

Buckwheat almond crunch

Ingredients: Buckwheat almond crunch

Preparation: Buckwheat almond crunch

  1. Melt together.

Ingredients: Buckwheat almond crunch

Preparation: Buckwheat almond crunch

  1. Add the rest of the ingredients
  2. Roll out between two plastic sheets at 3mm.
  1. Freeze. 
  2. Cut out small shapes to fit in every bonbon before sealing the bonbons)

Marzipan and anise ganache

Ingredients: Marzipan and anise ganache

  • 1.1 oz
    Cream 35 %
  • 15.4 gr
  • 1.4 oz
    marzipan
  • 0.3 oz
    trehalose
  • 0.4 oz
    sorbitol
  • 0.4 oz
    dextrose

Preparation: Marzipan and anise ganache

Heat together and leave to infuse for 15 minutes.

Ingredients: Marzipan and anise ganache

Preparation: Marzipan and anise ganache

  1. Bring together.
  2. Pour the cream mixture over the chocolate-cocoa butter mixture.
  3. Emulsify.

Ingredients: Marzipan and anise ganache

  • 0.8 oz
    Sour cherry purée

Preparation: Marzipan and anise ganache

  1. Add and mix in.

Ingredients: Marzipan and anise ganache

  • 0.3 oz
    amaretto liqueur
  • 0.7 oz
    Butter 82%

Preparation: Marzipan and anise ganache

  1. When the ganache is at 35°C mix in Amaretto and butter.
  1. Leave to cool.
  2. Fill the bonbon shells wen the filling is at 28°C.
  3. Bonbon shells

Assembly and decoration

  1. Spray bonbon moulds with cherry-red coloured cocoa butter and leave to set.
  2. Cast the shells with 811 chocolate and fill with the above elements:
  3. - first the gel
  4. - then the ganache
  5. - finish with the frozen crunch.
  6. Leave to set for one night and close with tempered 811 chocolate.