Alunga™ bonbon

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Alunga™ Ganache

ingredients preparation
  • 400g
    cream
  • 100g
    butter
  • 40g
    glucose syrup
  • 10g
    sorbitol powder

Bring to a boil

Let cool to 80°C.

  • 660g
    CHM-Q41ALUN

Pour over

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and let cool to 82.4°F/28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 82.4ºF/28°C.
Pour into 8 mm square molds.
Cut the ganache into 2 cm squares.

Ocoa™ coating

ingredients preparation
  • CHD-N70OCOA

Coat the ganache with Ocoa™ 70% dark chocolate couverture
 

  • Q.S.
    DCP-22EXBRU

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating

  • Q.S.
    DCP-22EXBRU

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallization of the coating