Composition
- Molding and Tempering
- Cherry Anis Jelly
- Raspberry Strawberry ganache
RED FRUIT
BONBON
CT PBW36
CT PBW36
Composition
Temper the chocolate and mold chocolate shells. Fill for 1/3 with the cherry jelly and pipe the ganache on top. Close with tempered Belcolade Selection W. Plant-Based Cacao-Trace and demold after crystallization.
Heat up the Belcolade Selection W. Plant-Based Cacao-Trace to 45°C and temper at 29,4°C. Mold polycarbonate molds and leave them to crystalize in a fridge of 16°C with a relative humidity level below 60%.
Heat up the cherry puree, the star anis powder and the 140 g of sugar till 50°C. Mix the 25 g off sugar with the pectin NH and add to previous composition. Bring to a boil and add the glucose. Cook till 103°C. Leave to cool down.
Heat up the Plant-Based cream, the raspberry fruit puree, the sorbitol and glucose at 85°C. Mix in with an immersion blender the strawberry fruit powder and pour directly onto the Plant-Based chocolate and cocoa butter. Create an emulsion with a temperature between 35°C and 38°C and blend using an immersion blender to make the filling smooth and homogeneous. Put the ganache at a temperature of 29°C in a piping bag and fill pre-molded Plant-Based chocolate shells. Leave to crystallize for at least 12 hours at a temperature of 16-18°C and an average humidity below 60%. Once crystallized, seal the molds with tempered Plant-Based chocolate. Demold after crystalization. store the finished product at 16°C.
