CARMA® White Ivoire Cherry & Vanilla Bonbon
Recipe
Products
Cherry Jelly
ingredients | preparation |
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Mix the pectin with the second sugar. Heat the puree, sugar and glucose. At 40°C add the pectin mix and cook to 106°C. Add the citric acid and mix well. Cool and mix smooth before using. Pipe about 2g of Jelly into each mold precast with the Dark Padera chocolate.
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CARMA® Couverture White Ivoire 35% Kirsch Ganache
ingredients | preparation |
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Scrape the vanilla pod and put it into the pot with the heavy cream and the sugars. Bring to a boil and add the concentrated butter. Cover and let infuse to further enhance the flavor of the vanilla pod. Take out the vanilla pod, bring to a boil and emulsify with the CARMA® Couverture White Ivoire 35%, add the alcohol and mix again. Pipe at approximately 28°C. |
Structure and Decor
ingredients | preparation |
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Precast the mold with the CARMA® Dark Padera 55%. Pipe some of the cherry jelly into the mold. Fill with the CARMA® Couverture White Ivoire 35% kirsch ganache and leave to crystallise for approximately 8 hours before closing them. Place them in the fridge for about 10 minutes before unmolding. Once unmolded, place the bonbons on a tray and into the freezer for about 5 minutes. Spray with red cocoa butter at 35°C to create the velvet effect. Decorate with a gold leaf. |