CARMA® Port Wine and Fig Bonbon

Ganache Recipe

ingredients preparation
  • 120g
    heavy cream emmi
  • 120g
    Fig purée (Boiron)
  • 200g
    port wine
  • 20g
    invert sugar
  • 300g
  • 30g
  • 2g

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.


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