Milk Chocolate And Grapefruit Molded Bonbons
- Level:
-
Medium
- Makes:
-
72
I really enjoy the zest flavor of grapefruit with the cocoa and delicate tones of the Callebaut 823 chocolate.
- Shelf life:
- 2 Weeks
- Conservation:
- Between 8ºC - 16ºC
Mold Decoration
Used products: Mold Decoration
-
Q.S.F028563
-
IBC pink cocoa butter
-
IBC green cocoa butter
-
Kirsch liquor
-
Q.S.CLR-19165
Preparation: Mold Decoration
- Carefully clean the mold with a soft cloth to remove fingerprints, marks or blemishes.
- Pour each IBC cocoa butter in a separate piping bag and roll them on the counter until they thicken and crystallize. Pour them back into the bottles.
- Place the chocolate mold on a sheet of parchment paper. Pour some cocoa butter on another small piece of parchment paper and dip a toothbrush in. Flick some cocoa butter inside the mold then turn the mold upside down and wipe it clean on a piece of paper towel.
- Repeat with the other two cocoa butter colors.
- In a small bowl, mix some kirsch with some IBC creative gold powder. Dip the sponge in and dab the mold. Turn the mold upside down and wipe it clean on a piece of paper towel.
- Allow to set until dry.
View tools
- Piping Bag
- Scissors
- Bowl(s)
- Parchment paper
- Paper towel
- Soft cloth
- Cacao Barry cocoa pods mold
- 4 Clean Toothbrushes
- Sea Sponge
Mold Shelling
Used products: Mold Shelling
-
823NV
Preparation: Mold Shelling
- Pour some pre-crystallized chocolate into a piping bag and cut a small hole.
- Pipe the chocolate into the cavities of the prepared mold and tap it to remove air bubbles.
- Turn the mold upside down and tap it to remove the excess chocolate. Scrape it clean and let it set upside down on a sheet of parchment paper for 3 minutes.
- Scrape the mold clean and allow it to crystallize at 10ºC to 12ºC (50ºF to 53ºF) for about an hour or until set.
View tools
- Piping Bag
- Scissors
- Scraper
- Parchment paper
- Paper towel
- Prepared Mold
- Spatula
Grapefruit Gel
Used products: Grapefruit Gel
-
4.4 ozgrapefruit juice
-
2.3 ozSugar #1
-
0.1 ozyellow pectin
-
3.2 ozSugar #2
Preparation: Grapefruit Gel
- Warm up the grapefruit juice and sugar #1.
- In a small bowl, mix the pectin and sugar #2. Take the saucepan off the heat and add the pectin mix.
- Place the saucepan back on the heat and warm to 103ºC (217ºF) while constantly mixing.
- Pour the gel mix into a piping bag and cool it by rolling it on the counter until the temperature reaches 29ºC (84ºF).
- Pipe some grapefruit gel into each mold cavity and fill to about 1/3 of each cavity.
- Allow the gel to set for about an hour at 10 to 12ºC (50ºF to 53ºF).
View tools
- Cooktop
- Saucepan
- Tall recipient
- Thermometer
- Piping Bag
- Bowl(s)
- Spoon
- Prepared Mold
- Spatula
Grapefruit Ganache
Used products: Grapefruit Ganache
-
7.8 oz823NV
-
3.2 ozgrapefruit juice
-
0.4 ozGrapefruit Zest
Preparation: Grapefruit Ganache
- Pour the grapefruit juice and zest into the saucepan and warm to 32ºC (89ºC).
- Pour the warm juice on the precrystallized chocolate and whisk well.
- Blend with the hand blender until completely emulsified.
- Pour the ganache into a piping bag and roll it on the counter to cool slightly.
- Pipe the ganache into the molds until about 1mm(0.04”) from the top of the cavities.
- Allow to crystallize at 10 to 12ºC for about one hour.
View tools
- Cooktop
- Saucepan
- Whisk
- Tall recipient
- Immersion blender
- Piping Bag
- Scissors
- Bowl(s)
- Prepared Mold
- Spatula
Closing The Chocolates
Used products: Closing The Chocolates
-
823NV
Preparation: Closing The Chocolates
- Warm the top of the chocolate mold with the heat gun.
- Pour some precrystallized chocolate into a piping bag and pipe a thick line of chocolate on the first four rows of cavities. Cover the mold with the guitar sheet and scrape the chocolate until it covers all the cavities.
- Allow the chocolate to crystallize at 10 to 12ºC (50ºF to 53ºF) for about an hour.
- To unmold, remove the guitar sheet, twist the mold and cover with a parchment paper sheet and a metal tray. Turn the mold upside down and remove the mold. If the chocolates don’t come out, tap the mold a few times to release them.
View tools
- Metal Tray
- Piping Bag
- Scraper
- Heat gun
- Guitar sheets
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