BACK TO NATURE
With this Bonbon, I tried to bring the tangy flavor of orange combined with chocolate ganache and to uplift the contrast with crunchy hazelnut praline.
Recipe
Orange coulis
| Ingredients | Preparation |
|---|---|
|
Heat up the orange juice and orange peel Mix sugar,pectine and agar agar adding in to the hot mixture boil for 1 minute and strain Leave the coulis 30℃ in refrigerator Mix before use |
Hazelnut praline crunch
| Ingredients | Preparation |
|---|---|
|
Melt the cacao butter and adding into couverture Cool down the mixture for 28c’ before counting the molds. Sprinkle the chopped hazelnut in to the molds |
Ganache Or Noir “Thenuli”
| Ingredients | Preparation |
|---|---|
|
Boil the cream and glucose Pour over the coverture and mix. Add the butter and mix Cover and leave to cool down |
Assembly and finishing
Temper EXTRA BITTER GUAYAQUIL 64% and couting the mold crystallize. Couting with the hazelnut praline and sprinkle the chopped hazelnut Pipe coulis half in to the mold and cover other half with the Or Noir “THENULI”ganache and leave to crystallize at 5c’ for 20 minutes. cap with EXTRA BITTER GUAYAQUIL 64% |