Alunga™ bonbon
- Level:
-
Easy
- Makes:
-
Recipe for 200 bonbons
Alunga™ Ganache
Used products: Alunga™ Ganache
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400 gcream
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100 gbutter
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40 gglucose syrup
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10 gsorbitol powder
Preparation: Alunga™ Ganache
Bring to a boil
Let cool to 80°C.
Used products: Alunga™ Ganache
Preparation: Alunga™ Ganache
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
Used products: Ocoa™ coating
Preparation: Ocoa™ coating
Coat the ganache with Ocoa™ 70% dark chocolate couverture
Used products: Ocoa™ coating
Preparation: Ocoa™ coating
Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating
Used products: Ocoa™ coating
Preparation: Ocoa™ coating
Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallization of the coating
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