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SOLLIES CHOCOLATE BONBONS

SOLLIES CHOCOLATE BONBONS

lngredients: ALMOND INSPIRATION

Procedures: 5

An original recipe by Christophe Domange, Pastry Chef at École Valrhona. Makes 340 pieces

ALMOND INSPIRATION GANACHE

  • 230g whipping cream
  • 100g Glucose DE 60
  • 65g Sorbitol
  • 50g Invert sugar
  • 660g ALMOND INSPIRATION
  • 50g european butter
  1. Heat the cream with the glucose, sorbitol powder and invert sugar. Slowly pour this hot mixture over the melted ALMOND INSPIRATION couverture. Immediately mix using an immersion blender to make a perfect emulsion. Once the ganache is at 95°F (35°C), add the tempered butter and mix using an immersion blender.
  2. Garnish at approx. 80°F (27°C).

CITRIC ACID SOLUTION

  • 5g Water
  • 5g Citric acid
  1. Warm the water and incorporate the citric acid. Mix and leave to dissolve.

FIG AND BLACKCURRANT FRUIT PASTE

  • 65g sugar
  • 14g Yellow pectin
  • 440g Fig purée
  • 95g Blackcurrant purée
  • 95g Figs
  • 470g Caster sugar
  • 125g Glucose DE 38/40
  • 10g Citric acid solution
  1. Mix the smaller portion of sugar with the pectin.
  2. Heat the fruit purées and figs to 105°F (40°C). Add in the sugar and pectin mix, stirring throughout. Boil, then gradually add the rest of the sugar.
  3. Boil again, then add the glucose.
  4. Cook at 75°Brix on a refractometer.
  5. Add the citric acid solution and cook for 30 seconds.
  6. Pour immediately.

FIG AND BLACKCURRANT MIXED FRUIT PASTE

  1. In an electric mixer, combine the cold fruit paste, zest and ABSOLU CRISTAL. Set aside.

ALMOND INSPIRATION SPRAY MIX

  1. Melt the ingredients together. Use a chinois to strain before using the mixture.
  2. To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.