Zéphyr Caramel Bonbon with pear and sage

Recipe

Created by
  • Daniel Stubbe - Stubbe Chocolates
  1. Pear and sage ganache

Pear and sage ganache

ingredients preparation
  • 20g
    chopped sage
  • 100g
    35% cream

Infuse for at least 20 min.
  • 200g
    pear puree

Combine with

Bring to a boil.
  • 600g
    CHK-N35ZECA

Pour over
  • 25g
    butter

Add

Emulsify and crystalize.
Spray bonbon shells green and black.
Fill with Zephyr™ Caramel white chocolate. Fill shells with pear and sage ganache.