“NANA” Nyangbo Pineapple Chocolate Bonbons
lngredients: Nyangbo 68%
Procedures: 3
An original recipe by L'École Valrhona.
CITRIC ACID LIQUID MIX
- 6g water
- 6g citric acid
- Warm the water and incorporate the citric acid. Mix and leave to dissolve.
PINEAPPLE FRUIT PASTE
- 800g Fresh pinapple juice
- 830g Caster sugar
- 20g Lime juice
- 120g Glucose DE 38/40
- 24g yellow pectin
- 11g Citric acid solution
- Mix together the pectin and the sugar. Heat the fruit pulp with the lime juice to 105°F (40°C) then add the pectin and sugar mix, stirring all the while. Boil, then gradually add the rest of the caster sugar. Boil again then add the glucose. Cook at 75°Bx or 230°F (106°C). Once cooked, add the citric acid liquid mix and pour out immediately.
NYANGBO 68% GANACHE FOR FRAMING
- 140g UHT cream 35%
- 30g Glucose DE 60
- 160g Nyangbo 68%
- 20g dry butter 84%
- Heat the cream with the glucose to 165-175°F (75-80°C), then pour half over the chocolate fèves. Mix well with a spatula, add the rest of the cream, and mix in an electric mixer to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix in the electric mixer again. Pour out the ganache at a temperature of 90-95°F (34-36°C).