Alunga™ bonbon

Created by

  • Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Alunga™ Ganache
  2. Ocoa™ coating

Recipe components

Alunga™ Ganache

Preparation

Bring to a boil

Ingredients
  • 400g
    cream
  • 100g
    butter
  • 40g
    glucose syrup
  • 10g
    sorbitol powder

Let cool to 80°C.
Preparation

Pour over

Ingredients

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and let cool to 82.4°F/28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 82.4ºF/28°C.
Pour into 8 mm square molds.
Cut the ganache into 2 cm squares.

Ocoa™ coating

PreparationIngredients
Preparation

Coat the ganache with Ocoa™ 70% dark chocolate couverture
 

Ingredients
Preparation

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating

Ingredients
  • Q.S.
    DCP-22EXBRU
Preparation

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallization of the coating

Ingredients
  • Q.S.
    DCP-22EXBRU