Melba chocolate bonbon | Valrhona Chocolate
Coat the palets with milk chocolate couverture. Use some sparkling orange food coloring diluted with alcohol to paint a thin brushstroke on top and sprinkle
Ingredients
- 125g raspberry puree
- 105g caster sugar
- 12g glucose
- 10g caster sugar
- 5g yellow pectin
- 2g citric acid
- 5g caster sugar
- 150g glucose
- 25g water
- 50g pêche de vigne puree
- 250g butter
- 165g IVOIRE 35%
- 12g Peach liqueur
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