Ruby Cherry Bonbon
Recipes for approx. 9 hemisphere praline shapes (2.5 cm diameter at 5g). A total of 360 hemispheres makes 180 cherry bonbons.
Bring the sugar, purée and glucose to the boil. Mix sugar together with pectin and add to the hot mixture. Boil everything at 106°C, add citric acid and allow to cool. Stir until smooth and fill the prepared moulds to just under 1/3.
Bring purée to the boil with glucose, butter and invert sugar. Allow to cool to 70°C and mix together with Ruby Azalina and cocoa butter. Add the kirsch and citric acid. Blend and temper at 29°C.