CARMA® Ginger and Orange Bonbon

Recipe

  1. Orange Jelly
  2. Ginger Ganache
  3. Structure and Decor

Products

Couvertures - Dark Edelbitter 70% - block - 2kg flowpack

Orange Jelly

ingredients preparation
  • 10g
    orange juice
  • 3g
    boiron orange concentrate
  • 40g
    glucose
  • 40g
    invert sugar

Mix all ingredients together well and heat until the sugar has melted.
Pour into a piping bag and cool down to 25°C.

 

Ginger Ganache

ingredients preparation

Bring the cream and ginger to the boil and let it steep for 10 minutes.
Verify that there is the correct amount of fluid. Top up if necessary.
Bring the flavored cream with the sugar to the boil and allow to cool down to 40°C.

Melt the couverture to 35°C. Combine all ingredients, including the butter.
Emulsify with a hand mixer. Allow to cool to 28°C before further use.

 

Structure and Decor

Fill the praline molds with pre-crystallized couverture.
Pipe the ganache in the praline shells at 29°C, let it crystallize and close them.

Pre-crystallize the green cocoa butter.
Place the bonbons in the freezer for about 5 minutes and spray the surface evenly with the cocoa butter.

Pre-crystallize white colored cocoa butter.
Sprinkle the bonbon trees with a brush, creating white dots.
Repeat the process with red colored cocoa butter.

Decorate with gold flakes as desired.

 

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