Peanut & Ruby Bonbon

Recipe

ELEMENT 1: PEANUT BUTTER MARSHMALLOW

ingredients	preparation
150g sucrose 16g invert sugar 50g water 11g gelatin 68g water 50g invert sugar 50g peanut paste 2g sea salt 25g CHR-R35RB1	Bloom the gelatine in cold water. Cook sucrose, invert sugar #1, water to 1150C. Pour over the invert sugar #2 and gelatine mass. Whip up to 45-500C. Add peanut paste (robot coupe), dark chocolate and sea salt just before done. Pour with frames greased with oil and placed on a silpat and flatten tops using a spatula if required.

ELEMENT 2: RASPBERRY GEL

ingredients	preparation
100g raspberry puree 1g agar agar 22g granulated sugar	Bring puree, agar agar and sugar to a boil in a small pot. Refrigerate until cool before processing in a Vitamix blender until creamy.

ELEMENT 3: CARAMEL GANACHE

ingredients	preparation
90g sugar 90g Muscovado sugar 105g Heavy Cream 35% 48g unsalted butter 126g Caramelia 36% 1g Maldon salt	Prepare a dry caramel with both sugars. Slowly add the warm cream, constantly mixing with a whisk. Once blended, add the butter and the salt, mix, and pour over the chocolate. Let it rest for one minute and use a spatula to create an emulsion. Let it rest overnight and mix with a Kitchen Aid until it is light and spongy. Extend on a silpat and freeze. Cut in the desired shape

ELEMENT 4: NOISETTE CRUNCH

ingredients	preparation
27g CHD-Q67MAD 16g chopped hazelnuts 48g PRA 32g M-7PAIL	Heat the chocolate at 40ºC. Add the cocoa praline and the hazelnut paste. Finish with the feuilletine.