Okapi cocoa bean bonbon
I. COMPOSITION Congo chocolate ganache Raspberry gel Okapi 65 Signature Origin dark couverture chocolate Method II. CONGO GANACHE 140 g Cream 35 g…
Keywords
- invert sugar
- mix with a hand blender until you get a smooth gel. METHOD Use the Chocolate World cocoa bean mould
- code 1558 Airbrush a thin layer of red
- up to 0.5mm under the rim. When the ganache has crystalised sufficiently
- seal the mould with Okapi 65 Signature Origin dark couverture chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.
Cooking tools:
- Chocolate mold
- Piping bag
- Immersion blender
- Airbrush
- Silicone baking mat
- Kitchen scale
- Instant-read thermometer
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Pot
- Stove
- Spoon
Ingredients
- 140 g Cream
- 35 g Invert sugar/Trimoline
- 215 g Okapi 65 Signature Origin dark couverture chocolate
- 47 g Butter
- 15 g Sorbitol
- 2 g Pink pepper
- 225 g Raspberry puree
- 25 g Aceto balsamico
- 200 g Sugar (1)
- 5 g Yellow pectin
- 20 g Sugar (2)
- 30 g Glucose
- 5 g Citric acid
