Medium
Makes: 30
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Good to go
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High profit
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Chocolate Innovation
Taking a traditional South African Dessert and Transforming it into a Bon Bon! Cacao Barry Zephyr Caramel, Apricot & Coconut.Taking a traditional South African Dessert and Transforming it into a Bon Bon! Cacao Barry Zephyr Caramel, Apricot & Coconut.Taking a traditional South African Dessert and Transforming it into a Bon Bon! Cacao Barry Zephyr Caramel, Apricot & Coc...
- Shelf life:
- 3 weeks
- Conservation:
- Refrigerator (3°C)
Containing: 3 Components
Apricot Gel
Ingredients: Apricot Gel
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350 gapricot puree
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100 gwater
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50 gsugar
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25 gpectin
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2 gCitric acid
Preparation: Apricot Gel
- Bring pulp and water to a boil.
- While off the heat, add the pectin and sugar mix, stirring continuously.
- Cook for 1 minute.
- Add citric acid.
- Allow the mixture to cool.
Tools
- Whisk
- Piping Bag
- Mixing bowl (s)
- Scale
- Silpat
- Cutter
- Spatula(s)
- Pot
- Stand Mixer
- Baking Tray
- Oven
- Induction stove
Zephyr Caramel Ganache
Ingredients: Zephyr Caramel Ganache
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120 gcream
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28 gGlucose powder
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25 gdextrose
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5 ginvert sugar
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25 gbutter
Preparation: Zephyr Caramel Ganache
- Heat the cream, then add sugars and heat to 40°C.
- Make an emulsion with the chocolate, adding the butter last.
- Pipe at 27°C.
Coconut Meringue
Ingredients: Coconut Meringue
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150 gCastor Sugar
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150 gicing sugar
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150 gegg whites
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150 gdesiccated coconut
Preparation: Coconut Meringue
- Whip egg whites until stiff.
- Add castor sugar and whip for 2 minutes.
- Fold in icing sugar.
- Fold in coconut.
- Spread the mixture 5mm thin on a Silpat, then bake at 140°C for 6 minutes.
- Let it cool and then cut into pieces.
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