These delectable little bonbons are made with a fruit bread ganache, coated in orange marzipan and covered in delicious milk chocolate.
Fruit bread ganache
Ingredients215g 35% cream 400g Republica del Cacao Peru milk chocolate 38% 40g butter 100g fruit bread |
MethodHeat the cream with glucose to 60/65°C. Add the fruit bread, pour half of it over the chocolate. Mix using a rubber spatula, add the rest of the cream and mix to perfect the emulsion. When the temperature of the ganache is between 35/40°C, add the butter (approx. 18°C) and mix again. Pour the ganache at a temperature of 34/36°C into a lined container and leave to crystallise for 24 to 36 hours at 16/18°C. Scoop and ball to the desired shape. |
Orange marzipan
Ingredients500g Irca marziclass extra fine marzipan Zest of two oranges |
MethodMix the orange zest with the marzipan until fully combined. Roll out the marzipan and cut out discs much larger than your fruit bread ganache balls. Wrap and roll the marzipan around the balls until all covered and round. Allow the balls to dry out slightly. |
Coating
Ingredients |
MethodTemper the chocolate. Using gloved hands, roll the marzipan balls and then place them into a container with some icing sugar to coat them. Allow them to be in the icing sugar for a few minutes before gently picking them out and leave them to fully set. Sieve the balls to remove some of the excess icing sugar before serving. |
Assembly
MethodMake the fruit bread ganache and allow the ganache to crystallise overnight. Once fully crystallised, ball up the ganache. Next, mix the marzipan, roll out and cut out discs. Cover the fruit bread ganache and leave for 30 minutes to dry out. Temper the milk chocolate and coat the marzipan balls before placing them into icing sugar. |
Recipe courtesy of Samantha Rain, Development Chef, Henley Bridge
