Malagasy

In the design of the Bonbon I chose to focus on the aspects of contamination and globalization, typical of Generation Z.

 Gen Z loves to travel, get to know and discover new tastes and unusual places, rich in history and cultures. They feel at ease with their peers from all over the world, thanks to the fact that they were born with the internet in their hands and they communicate continuously with other kids from all over the world. They want to learn new skills from other kids, they have an open mind and they want to explore the world, learn about new cultures, know what's going on in the world and they want to be the first to try new things.

Globalization is a phenomenon to be regulated and kept under control, because it impacts on respect for the environment and CO-2 emissions, but it allows the GenZ to know, discover and increase its cultural background.

Black cherry gelee

Ingredients Preparation
  • 161g
    Black cherry puree with no added sugar
  • 60g
    caster sugar
  • 6g
    pectin NH
  • 19g
    lemon juice
  • 4g
    powdered gelatin (170 bloom)

Rehydrate the gelatin with lemon juice

Mix the sugar with the pectin

Heat the puree to 45°C and add the sugar mixture

Bring to a boil and add the rehydrated gelatin, emulsifying

 

OR NOIR GANACHE

Ingredients Preparation
  • 73g
    milk
  • 5g
    glucose syrup DE 60
  • 13g
    tremoline
  • 8g
    dextrose
  • 21g
    rice oil
  • 23g
    white anhydrous butter
  • 107g
    Cacao Barry® Or Noir Malagasy

Heat milk and sugars to 35 ° C

Melt the chocolate at 45°C

Pour the liquids over the chocolate and emulsify

Add the oil and emulsify

Add soft anhydrous butter and emulsify

Use at 28°C

 

PISTACHIO PRALINE

Ingredients Preparation
  • 1g
    salt
  • 26g
    cocoa butter
  • 45g
    cornflakes

Melt the cocoa butter and add it to the praline with salt

Add the cornflakes and chop the mixture

Bring to 45°C and pre-crystallize at 26°C

Spread between two acetates, cool and cut to size

Assembly and finishing

Cast polycarbonate molds with pre-crystallized Barry Or Noir Malagasy Cocoa cover

Pipe the gelée and let it set

Pipe the ganache and arrange the previously cupped praline

Cap with the pre-crystallized chocolate

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