Tribute to Brooklyn

NY Borough: Brooklyn
Black beer and Alunga™ milk chocolate ganache, Caracrakine™ malted crunchy
Chocolate used: Alunga™ milk chocolate 41% and Equateur dark chocolate 76% cacao
Inspiration: Bonbon shape is inspired by the two arches of the Brooklyn Bridge.
In the district of Brooklyn is a great tradition of small companies that produce beer, for this reason we proposed a bonbon with different textures of dark beer and a base crispy malted.

Recipe

Created by

Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Stout truffle

ingredients	preparation
400g Vic Ale Tsarish Double Imperial Stout 2g hops 10g powdered milk 80g invert sugar 80g glucose syrup DE 60 100g dextrose 1g salt 850g CHM-Q41ALUN 50g cocoa butter 175g anhydrous milk fat	Bring the 425 g of stout to the boil, infuse the hops and, after a few minutes, strain and weigh out the necessary 400 g. Mix the stout at room temperature with the milk protein, blend the mixture with a hand blender, add the sugars and salt, and dissolve. Check that the liquid mixture has a temperature of around 25/30ºC and pour it over the mixture of couverture, cocoa butter and anhydrous milk fat, previously melted at around 45ºC. Emulsify correctly and pre-crystallize up to a temperature of 28ºC.

ingredients

preparation

400g

Vic Ale Tsarish Double Imperial Stout
2g

hops
10g

powdered milk
80g

invert sugar
80g

glucose syrup DE 60
100g

dextrose
1g

salt
850g

CHM-Q41ALUN
50g

cocoa butter
175g

anhydrous milk fat

Bring the 425 g of stout to the boil, infuse the hops and, after a few minutes, strain and weigh out the necessary 400 g.
Mix the stout at room temperature with the milk protein, blend the mixture with a hand blender, add the sugars and salt, and dissolve.
Check that the liquid mixture has a temperature of around 25/30ºC and pour it over the mixture of couverture, cocoa butter and anhydrous milk fat, previously melted at around 45ºC.
Emulsify correctly and pre-crystallize up to a temperature of 28ºC.

Others

Assembly

Pre-crystallize the black paint and, using a spray gun, thinly coat the “Dome” molds, simulating small drops.
Then use a brush and paint lightly with gold powder
Finally, pre-crystallize the Lactée Barry milk chocolate couverture 35.3% cocoa and coat the inside of the bonbon molds.
Measure out the truffle into the molds when it reaches around 28ºC.
Leave to crystallize for a few hours and seal the base with couverture.
Remove from the molds and store.

Tribute to Brooklyn

Recipe

Stout truffle

Others

Assembly

Discover more recipes

Account & settings

Tribute to Brooklyn

Recipe

Stout truffle

Others

Assembly

Discover more recipes

Alunga™, Coffee and Café Crokine Praline

Basil Ganache Bonbon

Lotus Leaf

Via Lattea

Patte d'ours