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Good to go
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Quick & easy (production)
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Chocolate Innovation
This rooibos bonbon recipe celebrates the delicate balance between the rich, deep flavour of Matsiro 70% dark couverture chocolate and the earthy, subtly sweet notes of rooibos tea. The choice of rooibos was inspired by its shared Madagascan origin with Matsiro chocolate, and by the red fruit notes both products exhibit, enhancing their natural flavour harmony.This rooibos bonbon recipe celebrates the delicate balance between the rich, deep flavour of Matsiro 70% dark couverture chocolate and the earthy, subtly sweet notes of rooibos tea. The choice of rooibos was inspired by its shared Madagascan origin with Matsiro chocolate, and by the red fruit notes both products exhibit, enhancing their natural flavour harmony.This rooibos bonbon recipe celebrates the delicate balance between the rich, deep flavour of Matsiro 70% dark couverture...
- Conservation:
- 18°C (64.4°F)
Containing: 4 Components
MATSIRO
Tools
- Square Bonbon Mold
Infusion Rooibos
Ingredients: Infusion Rooibos
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1.1 ozRooibos Tea
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2.1 ozwater
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3.2 ozWhole milk
Preparation: Infusion Rooibos
- Prepare the infusion
- Combine the rooibos tea, water, and whole milk in a small,microwave-safe container. Stir well to ensure even mixing.
- Heat the mixture in a microwave for 20 seconds at 800 W.
- Strain the mixture using a fine sieve or chinois (a cone-shaped strainer) to remove the rooibos leaves. Set the strained infusion aside to cool slightly.
Rooibos Ganache
Ingredients: Rooibos Ganache
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3.2 ozRooibos Infusion
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7.8 ozSingle cream 35% fat
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3.2 ozButter
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3.5 ozinverted sugar syrup
Preparation: Rooibos Ganache
Prepare the ganache:
- Bring the Rooibos Infuis and heavy cream to a boil.
- Add the butter and invert sugar and stir to combine
- Cool the mixture to 80°C (176°F), then pour over the Matsiro 70% dark couverture
- Emulsify: Blend the mixture until smooth and glossy, ensuring a stable ganache
Finishing Touches
Seal the bonbons
- Cover the crystallized ganache with a layer of tempered Matsiro 70% dark couverture to seal the bonbons
- Scrape off excess chocolate for a smooth base
Unmold and decorate
- Once the chocolate has fully set, carefully unmold the bonbons.
- Use pre-crystallized couverture chocolate to garnish with rooibos flowers for a final touch
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