VALRHONA KOMANA BONBON RECIPE
An original Valrhona recipe featuring the new Komuntu Dark Chocolate
Ingredients
- 145g Heavy cream 36%
- 65g Glucose DE 60
- 20g Syrup at 86°F (30°C)
- 140g KOMUNTU 80%
- 30g Clarified butter
- 150g Cocoa butter
- 350g KOMUNTU 80%
- 10g Mineral water
- 125g European-style butter
- 50g Glucose DE35/40
- 150g sugar
- 3g Pectin NH
- 175g Cocoa nibs
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