Yield: 100 Bonbons
Litchi and Rose Pate de Fruit:
- 12 gram tartaric acid
- 6 grams water
- 120 grams crystal sugar
- 24 pectin, preferably Ruban Jaune
- 1060 grams litchi puree, preferably Boiron
- 60 grams lemon juice
- 1 kilogram crystal sugar
- 280 grams glucose syrup
- 13 grams rose essence, preferably Sevarome
Chocolate and Raspberry Ganache:
- 500 grams raspberry puree, preferably Cap Fruit
- 90 grams Trimoline
- 360 grams Caraque chocolate by Valrhona, chopped
- 410 grams Manjari chocolate by Valrhona, chopped
- 25 grams raspberry liquor, chilled
- 165 grams MIRA-QUIK® MGL, chilled
- Stephan mixer
- Stainless Steel tray
- Aluminium tray
- Extra-bitter chocolate, tempered
For the Litchi and Rose Pate de Fruit:
Dissolve the tartaric acid in the water. In a seperate bowl,
combine the sugar and pectin. In a large pot, boil the litchi
puree. Once at a boil, add the sugar and pectin mixture. Allow
to boil again and add the sugar and glucose syrup. Cook to
108°C and add the tartaric acid solution and rose esence.
Allow to cool only slightly before pouring directly into a
silpat-lined frame 4 millimeters wide. Each frame should hold
540 grams of pate de fruit mixture. Allow to cool completely.
For the Chocolate and Raspberry Ganache:
In a covered pot, boil the raspberry puree with the Trimoline.
Put the chopped chocolates in the Stephan mixer with a cover.
Empty the air to 70-80 bars. Introduce the raspberry mixture
in three parts and emulsify for a whole minute between each
addition. When the temperature reaches between 40-45°C,
open the valve and lift off the cover. Add the MGL and liquor
and continue to mix. As soon as the ganache reaches 35-38°C,
Once the pate de fruit is cool, position a second frame beside
it for a width of 8 millimeters. Pour the ganache in the frame
to the right, smoothing it out with a palette knife. Allow
to crystallize to 4°C, run the tip of a knife around the
edge, and store at 16°C for 48 hours. Once crytallized,
place the pate de fruit strip on top of the ganache strip
and cut on the guitar into cubes. Place each cube spaced out
on a stainless steel sheet and store at 16°C.
For a high quality chocolate shell, the level of humidity
in the room should be below 60% and the temperature between
24-27°C with available storing temperature of 16°C.
Temper the inner temperature of the ganache and pate de fruit
to 24-27°C and coat in melted chocolate. Allow to set
for 24 hours at 16°C.The coating should never dominate
the bonbon ; it should be thin, but keep in mind that the
texture and taste contribute to the final product.
Vin Santo del Chianti Classico Isole e Olena 1998
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