Mango, vanilla and tamarind bonbon

mango, vanilla and tamarind ganache

Ingredients Preparation
  • 305g
    mango pulp
  • 135g
  • 100g
    inverted sugar
  • 65g
    liquid glucose
  • 80g
  • 590g
  • 40g
  • 100g
    anhydrous butter
  • 2pinch
    vanilla bean
  • 50g
    tamarind paste

Melt the chocolate.
Heat together the pulp, the tamarind and the vanilla.
Heat the previous infusion at 60ºC with the sugars at 60ºC to dissolve.
Mix everything and mix with a blender avoiding the introduction of air.
Slowly add the diced butter.
Pipe when the ganache reachs 30ºC.


Ingredients Preparation
  • 100g
  • 4g
    soluble black colouring

Melt the cocoa butter and add the yellow colouring.
Crush and strain.
Repeat this process with the black colouring.
Fill the bonbon mould using the two colours.
Let it cristallyze and sprinkle the gold powder.
Remove the excess.
Coat with tempered Maragda chocolate. 

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