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
- 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.
- Garnish at approx. 80°F (27°C).
CITRIC ACID SOLUTION
- 5g Water
- 5g Citric acid
- 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
- Mix the smaller portion of sugar with the pectin.
- 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.
- Boil again, then add the glucose.
- Cook at 75°Brix on a refractometer.
- Add the citric acid solution and cook for 30 seconds.
- Pour immediately.
FIG AND BLACKCURRANT MIXED FRUIT PASTE
- 1150g Fig and blackcurrant fruit paste
- 235g ABSOLU CRISTAL NEUTRAL GLAZE
- 4g Lemon zest
- 4g Orange zest
- In an electric mixer, combine the cold fruit paste, zest and ABSOLU CRISTAL. Set aside.
ALMOND INSPIRATION SPRAY MIX
- 300g ALMOND INSPIRATION
- 150g Cocoa Butter
- Melt the ingredients together. Use a chinois to strain before using the mixture.
- 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.