Saoul

Recipe

Created by
  • Yoann Laval -

Duja Coco

Ingredients Preparation
  • 48g
    water
  • 60g
    Iced sugar
  • 25g
    coconut oil
  • 80g
    Praliné 50% Hazelnuts
  • 20g
    Coconut
  • 14g
    Roasted Coconut

Boil water to 120°C. Mix together iced sugar, coconut oil and Cacao Barry chocolate. Incorporate coconut and roasted coconut. Marble at 28°, pipe in the bonbon cavities, crystalise 10 min. at 6°C. Delicately assemble both.

Ganache Banana Lime

Ingredients Preparation
  • 80g
    banana pulp
  • 40g
    40% cream
  • 102g
    Saint-Domingue
  • 24g
    dry butter
  • 24g
    lime juice
  • 1/2As needed
    lime zest
  • 1g
    fresh ginger

Heat banana pulp and cream. Pour over Cacao Barry chocolate. Mix to obtain a homogeneous consistency. Pipe into the chocolate bonbon cavity, crystalise 20 min. at 6°C.

Cocoa butter

Ingredients Preparation
  • 50g
    Deodorized Cocoa Butter
  • 1g
    Fat soluble coloring blue
  • 0,5g
    Fat soluble coloring red
  • 0,3g
    Fat soluble coloring yellow

Melt cocoa butter with blue, red and yellow colouring. Use at 34°C. Add 1% cocoa butter from magic temper. Spray the bonbons moulds. Melt together cocoa butter and red colouring, blend and use at 34°C. Add 1% cocoa butter from magic temper. Spray half of the cavity. Melt together cocoa butter with yellow colouring, blend and use at 34°C. Add 1% cocoa butter from magic temper. Spray half of the cavity. Create a moulding couverture with Cacao Barry Alunga chocolate.

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