Bonbon Valencia

Created by
Romain Renard
Cacao Barry® chef & Head of CHOCOLATE ACADEMY™ centre Dubai
 

Ganache Excellence 55%

Ingredients Preparation
  • 100g
    cream
  • 46g
    blood orange puree
  • 38g
    butter
  • 45g
    invert sugar
  • 170g
    Excellence

Add in a sauce pan the cream, blood orange puree, butter and inverted sugar. 
Add the Chocolate pistols into a bowl or Robotcoupe 
Bring the mix to a boil.
Cool the cream to 75℃. 
Then add the cream above the chocolate pistols.
Allow them 2 minutes to melt naturally.
Finally emulsify using a blender or Robotcoupe.

Blood Orange Pate De Fruit

Ingredients Preparation
  • 375g
    blood orange puree
  • 75g
    dextrose
  • 6g
    yellow pectin
  • 250g
    sugar
  • 50g
    glucose
  • 3g
    Acid citric solution

Add in a sauce pan the cream, blood orange puree and dextrose.
Mix yellow pectin with sugar and pour into the puree while mixing continuously.
Add the glucose.
Cook to 106℃.
Remove from the heat and add the citric acid solution.
While is cooling down blend 2 times to soften it.

Black Spray

Ingredients Preparation
  • 100g
    Deodorized Cocoa Butter
  • 100g
    Excellence
  • 6g
    Black color liposoluble

Melt the cacao butter and the chocolate.
Add the color and blend together.
Follow tempering process and spray.

Red Spray

Ingredients Preparation
  • 100g
    Deodorized Cocoa Butter
  • 6piece(s)
    IBC Power flowers red (Non Azo)
  • 1/4piece(s)
    IBC Power flowers yellow (Non Azo)

Melt the cacao butter.
Add the color and blend together.
Follow tempering process and spray.

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