ESOTIC BON BON DOMORI
Difficulty level
Ingredients
| sugar | g 300 |
| ISOMALT | g 100 |
| glucose syrup - 60 DE | g 100 |
| liquid cream - 35% fat | g 350 |
| banana purée - 100% | g 350 |
| vanilla beans | g 10 |
| pectin - X58 | g 3 |
| softened butter - 82% fat | g 150 |
Preparation
Caramelize the sugar and isomalt
Cook with cream, banana puree, glucose syrup and pectin, bring to the boil
Add the butter
cook again at 108°C
remove from the heat source
emulsify with blade mixer
cool and use
Ingredients
| mango purée - 100% | g 143 |
| water | g 26 |
| lime juice | g 10 |
| grated lime zest | g 5 |
| glucose syrup - 60 DE | g 153 |
| dextrose | g 38 |
| - in powder | g 23 |
| ARRIBA DARK 64% | g 358 |
| BURRO DI CACAO | g 15 |
| concentrated butter - mp 28 | g 102 |
| oil - rise | g 31 |
Preparation
Combine water, mango puree, lime puree and lime zest.
Heat to 45°C and insert: glucose syrup, dextrose, sorbitol and mix to disperse correctly
Melt the chocolate at 35°C together with the cocoa butter and emulsify the two compounds
Add the softened anhydrous butter and emulsify
Finish with the oil, continuing to emulsify
Check that the final temperature is 30-32°C, place in the mold and leave to stabilize for 8 hours before closing the pralines
Ingredients
| ARRIBA DARK 64% | To Taste |
Preparation
Precrystallize ARRIBA 64% chocolate at 30.5°C and create the shell
Make a layer of banana caramel and then one of ganache
Allow to crystallize for at least 8 hours before closing.
