CARMA® Port Wine and Fig Bonbon

Recipe

Ganache Recipe

ingredients	preparation
120g heavy cream emmi 120g Fig purée (Boiron) 200g port wine 20g invert sugar 300g CHD-P002PADRE6 30g butter 2g clove	Bring the cream, port wine, fig puree, sugar and cloves to the boil. Let cool down to 40 ° C. Melt the couverture to 35 ° C. Combine all ingredients, including the butter. Emulsify with a hand mixer.

ingredients

preparation

120g

heavy cream emmi
120g

Fig purée (Boiron)
200g

port wine
20g

invert sugar
300g

CHD-P002PADRE6
30g

butter
2g

clove

Bring the cream, port wine, fig puree, sugar and cloves to the boil. Let cool down to 40 ° C.
Melt the couverture to 35 ° C. Combine all ingredients, including the butter. Emulsify with a hand mixer.

Structure and Decor

Fill praline molds with pre-crystallized Dark Padera couverture.
Pour in the ganache at 29°C, let it crystallize and close.
Apply strips of the same pre-crystallized couverture to the candies.
Pre-crystallize cocoa butter colored green.
Place the trees in the freezer for about 5 minutes and spray evenly with the cocoa butter.
Pre-crystallize white colored cocoa butter.
Repeat the process described above, but only spray the pine tips.
Decorate with gold flakes as desired.