HANSEL & GRETEL
DARK CHOCOLATE BON BON WITH DOUBLE FILLING
Difficulty level
DARK CHOCOLATE BON BON WITH DOUBLE FILLING
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 76% | To Taste |
| coloured cocoa butter | To Taste |
Preparation
Refrigerate a polycarbonate mould at 18 °C, then drizzle with some drops of black cocoa butter tempered at 28 °C.
Remove the excess and let crystallize.
Use an airbrush to drizzle the mould with red cocoa butter tempered at 28 °C, remove the excess and let crystallize.
Once crystallized, use tempered SINFONIA CIOCCOLATO FONDENTE 76% to create a chocolate outer shell.
Ingredients
| liquid cream 35% fat | g 60 |
| SINFONIA CIOCCOLATO BIANCO | g 125 |
| JOYPASTE PANNA COTTA | g 10 |
Preparation
Dissolve the JOYPASTE PANNA COTTA in the liquid cream, then add melted SINFONIA CIOCCOLATO BIANCO 40/42 34%.
Use a rubber spatula to quickly emulsify the mixture, without incorporating air.
Use the ganache at the temperature of 28 °C to half-fill the choco bon bon.
Refrigerate until the crystallization is complete.
Ingredients
| JOYFRUIT AMARENA | g 70 |
| SINFONIA CIOCCOLATO FONDENTE 76% | g 50 |
| liquid cream 35% fat | g 10 |
Preparation
Heat at 60 °C the JOYFRUIT AMARENA with the liquid cream, mix gently with an immersion blender.
Add SINFONIA CIOCCOLATO FONDENTE 76% and emulsify using a rubber spatula.
Use the ganache thus obtained, at the temperature of 28 °C, to fill the choco bon bon mould.
Once the second ganache is crystallized too, use tempered SINFONIA CIOCCOLATO FONDENTE 76% to close the choco bon bon.
Wait for the crystallization to be completed before removing from the mould.
Chocolatier and Pastry Chef
