Bonbon Valencia

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

Recipe

Ganache Excellence 55%

ingredients	preparation
100g cream 46g blood orange puree 38g butter 45g invert sugar 170g CHD-R55EXEL	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 NCB-HD702-BYEX 100g CHD-R55EXEL 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 NCB-HD702-BYEX 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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