CARMA® Lavender orange bonbon

Create colourful flowery, fruity bonbons with a twist, combining an exquisite ganache made of CARMA® Couverture Dark Padera 55% and orange with a tasty lavender jelly. 

SHELF LIFE: 6 weeks 
CONSERVATION:18-22°C 
COMPONENTS: 2

 

 

LAVENDER JELLY

Ingredients Preparation
  • 40g
    orange juice
  • 2drop(s)
    lavender syrup
  • 150g
    glucose
  • 150g
    invert sugar

Melt all ingredients and combine well, fill in a piping bag and let cool to 25°C.

  • Bowl
  • Saucepan
  • Piping bag
  • Spatula

ORANGE GANACHE

Ingredients Preparation
  • 537g
    cream
  • 15g
    invert sugar
  • 37g
    butter
  • 2piece(s)
    orange zest

Bring cream and orange zest to a simmer. Let steep for about 10 minutes, sieve and rescale to ensure the right amount of liquid is still present and add more if necessary.

Bring the infused cream with sugar to a boil and set aside to cool to 40°C.

Melt the couverture to 35°C. Combine all ingredients, including butter, with the hand blender. Let cool to 28°C before further use.

  • Saucepan 
  • Handmixer
  • Mixing bowl

STRUCTURE AND DECOR

Clean and polish the molds. With a brush sprinkle pre-crystallised yellow colored cocoa butter into the mold.

Color cocoa butter with purple fat based color and pre-crystallise. Evenly spray the molds with the cocoa butter. Before casting spray with a thin layer of white coloured pre-crystallised cocoa butter. Cast with CARMA®  Dark Padera. Leave to set before piping a small amount of the jelly (2g) into the bottom of the mold. Carefully pipe in the ganache at 28°C. Leave to set for several hours before closing and breaking out of the mold.

  • Brush 
  • Air gun 
  • Microwave
  • Bonbon mold
  • Piping bag
  • Spatula
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