CARMA® White Ivoire Cherry & Vanilla Bonbon

Cherry Jelly

Ingredients Preparation
  • 48g
    sugar
  • 65g
    boiron cherry puree
  • 29g
    glucose syrup
  • 7g
    sugar
  • 1g
    yellow pectin
  • 1g
    Citric acid

Mix the pectin with the second sugar. Heat the puree, sugar and glucose. At 40°C add the pectin mix and cook to 106°C. Add the citric acid and mix well.

Cool and mix smooth before using. Pipe about 2g of Jelly into each mold precast with the Dark Padera chocolate.

 

CARMA® Couverture White Ivoire 35% Kirsch Ganache

Ingredients Preparation
  • 93g
    35% cream
  • 13g
    glucose syrup
  • 24g
    sorbitol powder
  • 11g
    dextrose
  • 11g
    butter concentrated
  • 1/4pod(s)
    vanilla
  • 3g
    Kirsch liquor

Scrape the vanilla pod and put it into the pot with the heavy cream and the sugars.

Bring to a boil and add the concentrated butter. Cover and let infuse to further enhance the flavor of the vanilla pod. Take out the vanilla pod, bring to a boil and emulsify with the CARMA® Couverture White Ivoire 35%, add the alcohol and mix again. Pipe at approximately 28°C.

Structure and Decor

Precast the mold with the CARMA® Dark Padera 55%. Pipe some of the cherry jelly into the mold. Fill with the CARMA® Couverture White Ivoire 35% kirsch ganache and leave to crystallise for approximately 8 hours before closing them. Place them in the fridge for about 10 minutes before unmolding. Once unmolded, place the bonbons on a tray and into the freezer for about 5 minutes. Spray with red cocoa butter at 35°C to create the velvet effect. Decorate with a gold leaf.

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