Рет қаралды 2,962
I love working with bonbons. Different shapes, fillings, colors. This time I have milk chocolate bonbons. For the filling I chose orange marmalade with explosive caramel and tropical ganache. Awesome fruit and chocolate bouquet!
Translation made using Google Translate, sorry if there are any inaccuracies.
Timecode:
00:00 Intro
00:16 Orange filling
01:18 Tropical ganache
02:02 Coloring a mold for candies
03:59 Tempering chocolate
04:27 Corps of candies
05:05 Filling candies
05:37 Forming the bottom of the candies
06:06 Delicious result
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Ingredients for Bonbons
Orange marmalade (for 2 forms):
120 g orange puree
zest of 1 orange
15 g sugar
20 g glucose syrup
20 g sugar + 2 g pectin (I use NH Plus)
10 g explosive caramel (optional)
10 g cocoa butter for caramel
Tropical ganache (for 2 forms):
70 g heavy cream 33%
80 g tropical puree (mango, lime, pineapple, passion fruit)
20 g glucose syrup
60 g dark chocolate (57%)
70 g milk chocolate (35%)
30 g butter at room temperature
about 250 g chocolate per mold (21 cells, candy size 27x27x19 mm, candy weight - 12 g)
For coloring the body (for 2 forms):
about 40 g cocoa butter
fat-soluble dyes
polycarbonate mold for chocolate
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