Pineapple Avocado Bonbons

Recipe

Created by

Christophe Bonzon - Cacao Barry Ambassador - Christophe Chocolaterie Pâtisserie

Pineapple Avocado Ganache

ingredients	preparation
8g lemon juice 40g avocado 80g pineapple puree 12g sugar 1/2pod(s) vanilla 0.5g Sechuan pepper	In a saucepan cook for about 10 minutes
6g rum 10g cream 12g butter	Add
Emulsify with hand blender and strain. Final mixture should be 128 g.

Pineapple Jelly

ingredients	preparation
30g pineapple puree 3g lemon juice 7g glucose	Bring to a boil
24g sugar 0.3g apple pectin	Add
Cook to 104.6°C.
1/2spoon(s) lime zest 0.2g citric acid powder	Remove from heat and add

Assembly

ingredients	preparation
Q.S. CHK-N35ZECA	Spray domes with crystalized yellow cocoa butter. Spray second layer with crystalized green cocoa butter. Cast with crystalized Zéphyr™ Caramel white chocolate. Fill a ¼ of the sphere with pineapple jelly and then fill with ganache. Let the bonbons set overnight. Close domes with Zéphyr™ Caramel white chocolate. Remove from mold.

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