KALAMANSI AND VANILLA BEAN BONBON
Paint desired molds with yellow and green cocoa butter. Cast shells with Valrhona IVOIRE 35% chocolate and set aside to set. Tran
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.valrhona.us.
Cooking tools:
- Chocolate mold
- Silicone baking mat
- Immersion blender
- Food processor
- Piping bag
- Fine-mesh sieve
- Instant-read thermometer
- Kitchen scale
- Pastry brush
- Saucepan
- Stove
- Mixing bowl
- Spatula
- Plastic wrap
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%
