Ocoa 70% Bonbon
Recipe
Roasted Red Bell Pepper
| ingredients | preparation |
|---|---|
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1.Peel half of the Red Bell Pepper 2. Roast Red Bell Pepper in the oven or Grill at 450F/230C for about 15-20mns 3. Chopped them 4. Glucose, Sugar and salt 5. Cook to 60 brix 6. Chill |
Chocolate Ganache
| ingredients | preparation |
|---|---|
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1. Combine all sugars with cream and Milk 2. Heat up to 70C / 158 F 3. Poor over Chocolate pistols and butter 4. Make a perfect Emultion 5. At 30C / 86F pipe in Ocoa Chocolate Shell |
Praline
| ingredients | preparation |
|---|---|
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1. Combine Praline and Fleur de sel 2. Melt together Milk Chocolate and cocoa butter 3. Fold with Praline and Crystallize ( 26 C ) 4. Add Feuilletine and Paprika 5. Cast in 3 mm frame 6. When set cut 25 mm diameter disk 7. Set aside |
Assembly
1. Spray Molds with Crystallized colored Cocoa Butter 2. Mold then with Crystallize Ocoa 70 % Dark Chocolate 3. Pipe 2 grams of Roasted Red Bell Pepper in each cavity 4. Pipe 2 grams od Ocoa Dark Chocolate Ganache 5. Place a disk of Paprika, hazelnut praline on top 6. When ganache set , seal molds with Crystallize Ocoa 70 % Dark Chocolate |