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:
-
Medium
Uvaia jelly
Ingredients: Uvaia jelly
-
45 gSugar
-
22 gGlucose
-
270 gUvaia puree
Preparation: Uvaia jelly
Mix and heat up to 40°C.
Ingredients: Uvaia jelly
-
45 gSugar
-
6 gYellow pectin
Preparation: Uvaia jelly
Mix and add to previous mixture. Cook to 102°C.
Cocoa ganache
Ingredients: Cocoa ganache
-
30 gButter
-
90 gCocoa puree
-
7,5 gSorbitol powder
-
10 gInvert sugar
-
5 gDextrose
-
0,5 gSalt
Preparation: Cocoa ganache
Mix and heat up to 40°C.
Ingredients: Cocoa ganache
Preparation: Cocoa ganache
Melt chocolate at 30°C and pour over cocoa butter. Add to previous mixture and emulsify.
Ingredients: Cocoa ganache
-
15 gCachaça
Preparation: Cocoa ganache
Incorporate into previous mixture.
Assembly
Ingredients: Assembly
-
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.
Comments