Black Forest Bonbon
Recipe
Sour Cherry Confit
ingredients | preparation |
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Adjust the pH of the fruit pulp to 3.60 by adding trisodium citrate |
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Mix and add to the fruit pulp |
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Bring to a boil and add the sugar and glucose without losing the boil |
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Cook to 74 Brix and add the tartaric acid |
Pour immediately into a 4 mm thick frame. |
Zéphyr and Kirsch Ganache
ingredients | preparation |
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Boil |
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Let the temperature go down to and Mycryo® cocoa butter. |
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Mix and add the kirsch. |
Frame on the sour cherry confit (4 mm). |
Bitter Ganache
ingredients | preparation |
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Boil |
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Pour on the chocolate and emulsify |
Pour into a 4 mm thick frame on the sour cherry confit. |