CHOCO CHERRY BONBON
Difficulty level
Ingredients
| BURRO DI CACAO - COLORED DARK PURPLE, TEMPERED AT 28°C | To Taste |
| BURRO DI CACAO - COLORED PURPLE, TEMPERED AT 28°C | To Taste |
| SINFONIA CIOCCOLATO LATTE 38% | To Taste |
Preparation
In a polycarbonate mold chilled at 18°C,
Spray small circles of dark purple cocoa butter inside the mold, using a compressor and an airbrush, and let them crystallize.
Spray the entire mold with purple cocoa butter, clean off the excess and let it crystallize.
Lastly, the mold with the white cocoa butter, clean the excess and let it crystallise.
Once crystallized, create a chocolate shirt using Sinfonia 38% milk chocolate, clean the excess chocolate and let it crystallize.
Ingredients
| sour cherry purée - RAVIFRUIT | g 250 |
| pectin | g 4 |
| sugar | g 22 |
| dextrose | g 31 |
| caster sugar | g 131 |
| GLUCOSIO | g 100 |
| - IN SOLUTION (50/50) | g 4 |
Preparation
Bring the cherry puree to 60°C, add the pectin previously mixed with the 45g. sugar and continue cooking.
Heat well, add the sugars one after the other. Cook everything until 72 brix, add the citric acid, leave to cool overnight.
Ingredients
| liquid cream 35% fat | g 160 |
| LEVOSUCROL | g 30 |
| GLUCOSIO | g 25 |
| SINFONIA CIOCCOLATO FONDENTE 68% | g 300 |
| g 40 |
Preparation
Bring the liquids with sugars to 38-40°C.
Melt the chocolate at 45°C.
Add the cream to the chocolate, then emulsify.
And finally add the butter. Pour the mixture into a mold at a temperature of 30°C and leave to crystallize for at least 24 hours at 16-18°C.
Chocolatier and Pastry Chef
