CARMA® White Nuit Blanche Mango-Yogurt Bonbon

Warm up the sugars with yogurt and butter to 45°C. Aside, melt the CARMA® Couverture White Nuit Blanche 37% also to 45°C. Mix all ingredients together, add the yogurt powder and hand blend the mixture well, until smooth and shiny. Let the ganache cool down to approximately 28°C before piping into the mold.

In a bowl, mix well sugar, dextrose and pectin. Reserve. In a pan, warm up the mango puree and glucose. Slowly add sugar-pectin mixture, whisking all the time to make sure no lumps are formed. Let it boil for about 2 minutes. Remove from heat and add the citric acid solution. Let the gel cool down to approximately 28°C before piping into the molds.

Prepare the molds creating the design by making lines and dots, with the help of a small brush, with pre-crystallised red and yellow cocoa butter. Once the cocoa butter has set, pour pre-crystallised CARMA® Couverture White Nuit Blanche 37% into the mold to create the hollow shells. Let them set completely before piping in a small drop of the mango fluid gel. Complete the praline by filling it with the CARMA® Couverture White Nuit Blanche 37% Yogurt Ganache. Let the filling crystallise for about 8 hours before closing them. Place the molds in the fridge for about 10 minutes and unmold immediately.