Molded chocolate bonbon with strawberry compote and rose water, and an RB2 chocolate ganache with raspberry.

Level:: Medium
Makes:: 24 units
Shelf life:: 2 months
Conservation:: In an airtight container, in a dry place, and at a temperature of 10–15 °C

Preparation:

Mix the sugar (7g) with the pectin. Set aside.
Heat the strawberry pulp to 40°C. Using a wire whisk, stir and incorporate the sugar-pectin mixture.
Add the glucose, isomalt, dextrose, and the remaining sugar (20g).
Once it reaches a boil, let it boil for a maximum of 2 minutes.
Remove from the heat and add the tartaric acid.
Keep at room temperature until it has cooled completely.
Once cold, add the rose water and transfer to a pastry bag.
Pipe approximately 2g per unit, filling about 1/3 of the volume of the bonbon cavity.

Preparation

Pre-crystallize (temper) the Callebaut RB2 chocolate and create a shell or lining in the mold.
Let it crystallize at room temperature, then fill with the compote and ganache.
Leave to rest at room temperature for at least 12 hours before sealing the mold.

There are no comments yet.