Halloween Eyeball Bonbons

Halloween Eyeball Bonbons

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As Halloween approaches, imagine an innocent-looking eyeball causing a stir at a party. Inspired by the viral "Angel Hair Marshmallow" trend, these chocolates combine lemon, coconut, berries, blackcurrant, and chocolate for a festive balance of deliciousness and spooky fun.
Level:
Medium
Makes:
Lemon & Coconut Eyeball Bonbon : 278 bonbons (10g each) Ruby & Blackcurrant Eyeball Bonbon: 300 bonbons (10 g each)
Shelf life:
45-60 days
Conservation:
16-18°C, dry environment.

Lemon Jelly

Ingredients

  • 100 g
    Lemon puree
  • 27.5 g
    Pear puree
  • 10 g
    Trehalose
  • 3 g
    Yellow pectin
  • 105 g
    Maltitol
  • 31 g
    Glucose syrup
  • 1.5 g
    Citric acid solution

Preparation

  1. Bring the lemon puree and pear puree to a boil.
  2. Add the premixed trehalose and pectin; mix well.
  3. Add the maltitol and glucose syrup and cook to 106°C.
  4. Stir in the citric acid solution.
  5. Blend until smooth.
  6. Cool to 26°C before depositing into molds

Coconut Marshmallow

Ingredients

  • 70 g
    Invert sugar
  • 85 g
    Coconut puree
  • 400 g
    Maltitol
  • 150 g
    Gelatin mass
  • 95 g
    Invert sugar
  • 1 Piece(s)
    Lemon zest

Preparation

  1. Heat the 70g invert sugar, coconut purée, and maltitol to 110°C.
  2. Add the gelatin mass.
  3. Transfer to a mixer containing the 95g of invert sugar .
  4. Whip at medium speed until expanded and cooled to 30°C.
  5. Fold in the lemon zest.
  6. Pipe into molds.
  7. Leave overnight in the chocolate room to crystallize before closing

Lemon-Coconut Eyeball Bonbon Assembly

Ingredients

Preparation

  1. Prepare the molds with colored cocoa butter.
  2. Cast shells with Maltitol Dark Chocolate.
  3. Deposit 1g lemon jelly.
  4. Top with 2g coconut marshmallow.
  5. Allow to crystallize overnight.
  6. Seal with chocolate and unmold.

Berry Jelly

Ingredients

  • 105 g
    Raspberry puree
  • 20 g
    Raspberry liqueur
  • 10 g
    Trehalose
  • 1.5 g
    Yellow pectin
  • 125 g
    Sugar
  • 36 g
    Glucose syrup
  • 3 g
    Citric acid solution

Preparation

  1. Bring raspberry purée and raspberry liqueur to a boil.
  2. Add the premixed trehalose and pectin.
  3. Stir in sugar and glucose syrup and cook to 107°C.
  4. Add citric acid solution.
  5. Blend until smooth.
  6. Cool to 26°C before depositing.

Ruby Blackcurrant Marshmallow

Ingredients

Preparation

  1. Heat 125g invert sugar , sugar, and blackcurrant purée to 110°C.
  2. Add the gelatin mass.
  3. Transfer to a mixer containing 156.25g of invert sugar.
  4. Whip at medium speed until expanded and cooled to 30°C.
  5. Melt the Ruby chocolate to 40°C.
  6. Add the citric acid solution to the Ruby chocolate and fold into the whipped marshmallow.
  7. Pipe into molds.
  8. Allow to crystallize overnight before sealing.

Assembly

Ingredients

Preparation

  1. Decorate molds with colored cocoa butter.
  2. Cast shells with Ruby chocolate.
  3. Deposit 1g berry jelly.
  4. Top with 2g Ruby blackcurrant marshmallow.
  5. Allow to crystallize overnight.
  6. Seal and unmold.

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