Alunga™ bonbon

Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

level 1

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 660g Pureté MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
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.

Preparation	Ingredients
Preparation Coat the ganache with Ocoa™ 70% dark chocolate couverture	Ingredients Pureté DARK COUVERTURE - OCOA™ 70% - PISTOLS - 20KG BOX
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