Black Forest Bonbon

Recipe

Created by

Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

Sour Cherry Confit

ingredients	preparation
250g cherry fruit pulp	Adjust the pH of the fruit pulp to 3.60 by adding trisodium citrate
25g sugar 6g yellow pectin	Mix and add to the fruit pulp
215g sugar 12g glucose syrup DE 40	Bring to a boil and add the sugar and glucose without losing the boil
4g tartaric acid	Cook to 74 Brix and add the tartaric acid
Pour immediately into a 4 mm thick frame.

Zéphyr and Kirsch Ganache

ingredients	preparation
190g 35% cream 20g sorbitol powder 20g low water content butter 1pod(s) Vanilla 20g glucose syrup DE 60 0.5g lecithin	Boil
550g CHW-N34ZEPH 20g NCB-HD706-BY	Let the temperature go down to and Mycryo® cocoa butter.
20g Kirsch	Mix and add the kirsch.
Frame on the sour cherry confit (4 mm). Let crystallise for 12h.

Bitter Ganache

ingredients	preparation
200g 35% cream 40g low water content butter 15g sorbitol 15g glucose syrup DE 60 0.5g lecithin	Boil
250g CHD-P72VEN	Pour on the chocolate and emulsify
Pour into a 4 mm thick frame on the sour cherry confit. Let crystallise for 12h before enrobing.

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