LE MACARON
WHITE CHOCOLATE BON BON FILLED WITH ALMOND AND RASPBERRY GANACHE
Difficulty level
WHITE CHOCOLATE BON BON FILLED WITH ALMOND AND RASPBERRY GANACHE
Ingredients
| SINFONIA CIOCCOLATO BIANCO | To Taste |
| coloured cocoa butter | To Taste |
Preparation
Refrigerate a polycarbonate mould at 18 °C, then drizzle the mould with some drops of white cocoa butter tempered at 28 °C. Remove the excess and let crystallize.
Use an airbrush to drizzle the mould with pink coloured cocoa butter tempered at 28 °C, remove the excess and let crystallize.
Once crystallized, use tempered SINFONIA CIOCCOLATO BIANCO 40/42 to create a chocolate outer shell.
Ingredients
| MOGADOR PREMIUM | g 80 |
| liquid cream 35% fat | g 60 |
| SINFONIA CIOCCOLATO BIANCO | g 30 |
| JOYPASTE PASTRY LAMPONE | g 10 |
Preparation
In the microwave, slightly heat the MOGADOR PREMIUM, till it get lukewarm.
In a separate bowl, bring the liquid cream to the boil.
When the liquid cream starts boiling, add JOYPASTE PASTRY LAMPONE, MOGADOR PREMIUM and the chocolate.
Emulsify with an immersion blender. Use at the temperature of 28°c.
Let crystallize completely.
Close the choco bon bon with tempered SINFONIA CIOCCOLATO BIANCO 40/42.
Wait for the crystallization to be completed before removing from the mould.
Chocolatier and Pastry Chef
