Cocoa uvaia bonbon
The Callebaut Beanology™ story inspired chef Bertrand Busquet to create a rugged, primitive-looking set of moulded chocolates that contain a balanced milk chocolate ganache with the sweet, slightly tart taste of uvalha fruit and just a hint of cocoa bitterness. The shells are moulded with dark chocolate with an intense cocoa flavour to temper the pronounced sweetness of the ganache a bit.
- Level:
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Medium
Uvaia jelly
Ingredients: Uvaia jelly
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1.6 ozsugar
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0.8 ozglucose
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9.5 ozuvaia puree
Preparation: Uvaia jelly
Mix and heat up to 40°C.
Ingredients: Uvaia jelly
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1.6 ozsugar
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0.2 ozyellow pectin
Preparation: Uvaia jelly
Mix and add to previous mixture. Cook to 102°C.
Cocoa ganache
Ingredients: Cocoa ganache
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1.1 ozbutter
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3.2 ozcocoa puree
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0.2 ozsorbitol powder
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0.4 ozinvert sugar
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0.2 ozdextrose
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0.0 grsalt
Preparation: Cocoa ganache
Mix and heat up to 40°C.
Ingredients: Cocoa ganache
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0.4 ozNCB-HD706
Preparation: Cocoa ganache
Melt chocolate at 30°C and pour over cocoa butter. Add to previous mixture and emulsify.
Ingredients: Cocoa ganache
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0.5 ozCachaça
Preparation: Cocoa ganache
Incorporate into previous mixture.
Assembly
Ingredients: Assembly
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Q.S.CP
Preparation: Assembly
Mould chocolate shell and pipe uvaia jelly on the bottom. Pipe cocoa ganache on top. Close shell and unmould. Spray and roll in cocoa powder.
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