I made these different chocolate bonbons for the New Year’s holidays. Banana-passionfruit ganache, passion fruit confit and nuts in caramel; Ganache raspberry, red bell pepper; Ganache kalamansi; Ganache with yoghurt and balsamic; Ganache-guava champagne, guava confit; Salted caramel, caramelized pecan-shortbread dough; all pralines with Valrhona and Cacao Barry chocolate. The music: DJ HABETT – CHROME GAZ WALK. Here is the recipe of bonbons with passion fruit confit and caramel:
CONFIT:
100 g puree of passion fruit
52 g water
2,5 g pectin NH
sugar 72g
Heat the puree with the water at 40C. Add the NH pectin and sugar mixed together, then bring to the boil for 2 min.
CARAMEL:
135g sugar
67g glucose
22 g water
45 g milk
67 g lemon juice
14 g butter
Heat sugar, water and glucose to caramel color. Heat milk with lemon juice and pour into caramel. Allow to cool to and put butter.
Spray the molds with tempered colored cacao butter. Then make the shells with tempered white chocolate. Fill moulds with confit and caramel, leave to crystallize in a cold place for a few hours. Cover with tempered white chocolate. If you temper chocolate properly and your pralines do not shine, then the problem is in the temperature. Try a room with 18C. Winter is the perfect time for a brilliant chocolate.
; -, ; - - . Valrhona Cacao Barry.
:
2,5 NH
