Okapi cocoa bean bonbon | Veliche

Name: Okapi cocoa bean bonbon | Veliche
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

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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.

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