Bonbon Valencia
Enjoy the scene of a soft and sunset-like blood orange pate de fruit palette paired with a rich cacao flavor.
- Level:
-
Medium
- Makes:
-
56 bonbons
- Shelf life:
-
4 weeks
- Conservation:
-
+16 Celsius
Ganache Excellence 55%
Ingredients: Ganache Excellence 55%
-
100 gCream
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46 gblood orange puree
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38 gButter
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45 gInvert sugar
Preparation: Ganache Excellence 55%
- In a saucepan, combine the cream, blood orange puree, butter, and inverted sugar.
- Place the Chocolate pistils in a bowl or a food processor.
- Bring the mixture to a boil. Cool the cream to 75℃.
- Then pour the cream over the Chocolate pistils.
- Allow them to melt naturally for 2 minutes.
- Finally, emulsify using a blender or a food processor.
Blood Orange Pate De Fruit
Ingredients: Blood Orange Pate De Fruit
-
375 gblood orange puree
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75 gDextrose
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6 gYellow Pectin
-
250 gsugar
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50 gGlucose
-
3 gcitric acid solution
Preparation: Blood Orange Pate De Fruit
- In a saucepan, combine the cream, blood orange puree, and dextrose.
- Mix the yellow pectin with sugar and pour it into the puree while continuously mixing.
- Add the glucose. Cook it to 106℃.
- Remove it from the heat and add the citric acid solution.
- While it is cooling down, blend it twice to soften it.
Black Spray
Ingredients: Black Spray
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6 gBlack color liposoluble
Preparation: Black Spray
- Melt the cocoa butter and the chocolate.
- Add the color and blend them together.
- Follow the tempering process and spray.
Red Spray
Ingredients: Red Spray
Preparation: Red Spray
- Melt the cocoa butter.
- Add the color and blend them together.
- Follow the tempering process and spray.
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