BACK TO NATURE
- Level:
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Difficult
With this Bonbon, I tried to bring the tangy flavor of orange combined with chocolate ganache and to uplift the contrast with crunchy hazelnut praline.
Orange coulis
Used products: Orange coulis
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42 gFresh orange juice
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2 gOrange peel
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0.35 gPectine yellow
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0.1 gagar agar
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3 gsugar
Preparation: Orange coulis
Heat up the orange juice and orange peel
Mix sugar,pectine and agar agar adding in to the hot mixture boil for 1 minute and strain
Leave the coulis 30℃ in refrigerator
Mix before use
Hazelnut praline crunch
Used products: Hazelnut praline crunch
Preparation: Hazelnut praline crunch
Melt the cacao butter and adding into couverture
Cool down the mixture for 28c’ before counting the molds.
Sprinkle the chopped hazelnut in to the molds
Ganache Or Noir “Thenuli”
Used products: Ganache Or Noir “Thenuli”
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50 gcream 35%
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10 gliquid glucose
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10 gbutter
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25 gOR NOIR “THENULI” 67.2%
Preparation: Ganache Or Noir “Thenuli”
Boil the cream and glucose
Pour over the coverture and mix.
Add the butter and mix
Cover and leave to cool down
Assembly and finishing
Temper EXTRA BITTER GUAYAQUIL 64% and couting the mold crystallize.
Couting with the hazelnut praline and sprinkle the chopped hazelnut
Pipe coulis half in to the mold and cover other half with the Or Noir “THENULI”ganache and leave to crystallize at 5c’ for 20 minutes. cap with EXTRA BITTER GUAYAQUIL 64%
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