Alunga™ bonbon

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Alunga™ Ganache

ingredients	preparation
400g cream 100g butter 40g glucose syrup 10g sorbitol powder	Bring to a boil
Let cool to 80°C.
660g CHM-Q41ALUN	Pour over
Pour the mixture into a Robot-Coupe and blend until completely smooth. Place in a bowl and let cool to 28°C. Pour into 8 mm square moulds. Cut the ganache into 2 cm squares.
Pour the mixture into a food processor and blend until completely smooth. Place in a bowl and let cool to 82.4°F/28°C. Pour into 8 mm square moulds. Cut the ganache into 2 cm squares.
Pour the mixture into a Robot-Coupe and blend until completely smooth. Place in a bowl and let cool to 82.4ºF/28°C. Pour into 8 mm square molds. Cut the ganache into 2 cm squares.

Ocoa™ coating

ingredients	preparation
CHD-N70OCOA	Coat the ganache with Ocoa™ 70% dark chocolate couverture
DCP-22SP	Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating
DCP-22SP	Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallization of the coating

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