MEKONG
DARK CHOCOLATE BON BON WITH ASIAN INFLUENCES
Difficulty level
DARK CHOCOLATE BON BON WITH ASIAN INFLUENCES
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | To Taste |
| coloured cocoa butter | To Taste |
Preparation
Refrigerate a polycarbonate mould at 18 °C, then drizzle the mould with red coloured cocoa butter tempered at 28 °C, to create some stripes, and with yellow coloured cocoa butter tempered at 28 °C, to add some spots.
Remove the excess and let pre-crystallize.
Use an airbrush to drizzle the mould with green coloured cocoa butter tempered at 28 °C, remove the excess and let crystallize completely.
Once crystallized, use tempered SINFONIA CIOCCOLATO FONDENTE 56% to create a chocolate outer shell.
Ingredients
| coconut purée | g 150 |
| JOYGELATO COCCO | g 50 |
| SINFONIA CIOCCOLATO FONDENTE 56% | g 300 |
Preparation
Add the coconut puree to the JOYGELATO COCCO and heat to 60 °C.
Sieve the liquid onto the chocolate and emulsify.
Cool the ganache until the temperature of 28 °C.
Ingredients
| CHOCOSMART CIOCCOLATO | g 200 |
| sesame seed | g 20 |
Preparation
In the microwave, melt CHOCOSMART CIOCCOLATO at 30°C, add toasted sesame seeds and stir.
Pour the CHOCOSMART in the outer chocolate shell, shake and turn the mould upside down immediately to remove any CHOCOSMART excess.
Cool for a short time and remove CHOCOSMART excess.
Fill with the coconout flavoured ganache and let crystallize.
Close the choco bon bon with tempered SINFONIA CIOCCOLATO FONDENTE 56%.
Wait for the crystallization to be complete before removing from the mould.
Chocolatier and Pastry Chef
