The raspberry and vanilla work so well together and perfectly compliments the sweetness of the white chocolate in these bon bons.
Raspberry jam (pâte de fruit)
Ingredients500g Leonce Blanc raspberry fruit purée 1kg 150g Sosa liquid glucose 2.5g Sosa powdered citric acid (add a touch of water to make a solution) | MethodMix together the pectin and the sugar in a bowl. In a pan heat the purée and glucose to 40°C. Once the puree mixture has reached 40°C, slowly start pouring in the sugar and pectin constantly whisking to avoid lumps. Bring the mixture up to boil and until it reaches 106°C. Once at 106°C remove from the heat and add citric acid solution followed by the rose water. Mix thoroughly. Pour mixture out into a cling film lined gastro tray and leave to chill and set. Once set, place jelly into thermomix and blend back to a smooth consistency (additional raspberry purée may be required to loosen). Once at a pipeable consistency place into a piping bag ready for filling. |
Vanilla ganache
Ingredients300g 35% fat cream 645g Belcolade Cacao-Trace white chocolate buttons 65g unsalted butter 2g Prova Gourmet vanilla caviar Shell: | MethodHeat the cream, glucose and vanilla caviar to 85°C and pour over chocolate. Allow the mixture to sit for a few moments to melt the chocolate. Slowly start to work the mixture together with a spatula. Once the mixture starts coming together, mix with a hand blender to create emulsion. Once the mixture reaches 35°C add the softened butter and blend to emulsify. Cool to 29°C before placing in the mould. Allow to crystalise overnight at 16-18°C before capping. |
Assembly
MethodAlways start with a clean and polished mould. Start by making up cocoa butter colours in black and pink. Temper the cocoa butter (for more information please refer to our video’s). First take the black cocoa butter, using a clean toothbrush and a knife, dip the toothbrush into the black cocoa butter then using the back of the knife, pull across the bristles towards yourself and flick at the mould. This will create very small fine flecks of colour. Leave that to set for a few minutes before moving on. Next take the pink cocoa butter and an airbrush. For this design we sprayed the colour through a piping nozzle to create the effect. (nozzle large grass 235) Leave this to set for a few minutes before carrying on. Temper 1kg of the white chocolate and create fine even shells. Allow the shells to set before filling. Pipe the raspberry pate de fruit into the shell up to half way. Leave this for 30 minutes to settle before moving on. Pipe the vanilla ganache on top of the jelly, leaving 2mm gap from the top of the chocolate. Allow the mould to sit at 14-16c overnight to allow to fully crystallise. Once fully crystallised, temper some more chocolate and cap the chocolates (for more information on tempering and moulding and capping please refer to video section). Leave the mould to set before turning out and enjoying your creations. |
