“Nana” Nyangbo Pineapple Chocolate Bonbons | Valrhona Chocolate
Pour out the pineapple fruit paste into two 34 x 34cm x 4mm frames on a silicon sheet. Leave to cool. Lay a 2mm-high frame over one of the frames of fruit
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Cooking tools:
- Kitchen scale
- Frame
- Silicone baking mat
- Slicing machine
- Pastry cutter
- Mixing bowl
- Dish
Ingredients
- 6g water
- 6g citric acid
- 800g Fresh pinapple juice
- 830g Caster sugar
- 20g Lime juice
- 120g Glucose DE 38/40
- 24g yellow pectin
- 11g Citric acid solution
- 140g UHT cream 35%
- 30g Glucose DE 60
- 160g NYANGBO 68%
- 20g dry butter 84%
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