KALAMANSI AND VANILLA BEAN BONBON | Valrhona
Paint desired molds with yellow and green cocoa butter. Cast shells with Valrhona IVOIRE 35% chocolate and set aside to set. Tran
Ingredients
- 255g kalamansi purée
- 105g pear purée
- 297g granulated sugar
- 50g glucose
- 7g pâte de fruit pectin
- 4g citric acid
- 200g heavy whipping cream
- 35g invert sugar
- 1 vanilla bean
- split and scraped
- 40g butter
- 445g
- IVOIRE 35%
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