Bonbon Valencia
Medium
Makes: 56 bonbons
  • Good to go
Enjoy the scene of a soft and sunset-like blood orange pate de fruit palette paired with a rich cacao flavor.
Enjoy the scene of a soft and sunset-like blood orange pate de fruit palette paired with a rich cacao flavor.
Shelf life:
4 weeks
Conservation:
+16 Celsius
Containing: 4 Components

Ganache Excellence 55%

Ingredients: Ganache Excellence 55%

Preparation: Ganache Excellence 55%

  1. In a saucepan, combine the cream, blood orange puree, butter, and inverted sugar.
  2. Place the Chocolate pistils in a bowl or a food processor.
  3. Bring the mixture to a boil. Cool the cream to 75℃.
  4. Then pour the cream over the Chocolate pistils.
  5. Allow them to melt naturally for 2 minutes.
  6. Finally, emulsify using a blender or a food processor.

Blood Orange Pate De Fruit

Ingredients: Blood Orange Pate De Fruit

  • 375 g
    blood orange puree
  • 75 g
    Dextrose
  • 6 g
    Yellow Pectin
  • 250 g
    sugar
  • 50 g
    Glucose
  • 3 g
    citric acid solution

Preparation: Blood Orange Pate De Fruit

  1. In a saucepan, combine the cream, blood orange puree, and dextrose.
  2. Mix the yellow pectin with sugar and pour it into the puree while continuously mixing.
  3. Add the glucose. Cook it to 106℃.
  4. Remove it from the heat and add the citric acid solution.
  5. While it is cooling down, blend it twice to soften it.

Red Spray

Ingredients: Red Spray

Preparation: Red Spray

  1. Melt the cocoa butter.
  2. Add the color and blend them together.
  3. Follow the tempering process and spray.

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