Black Forest Bonbon

level 1

Preparation Adjust the pH of the fruit pulp to 3.60 by adding trisodium citrate	Ingredients 250g cherry fruit pulp
Preparation Mix and add to the fruit pulp	Ingredients 25g sugar 6g yellow pectin
Preparation Bring to a boil and add the sugar and glucose without losing the boil	Ingredients 215g sugar 12g glucose syrup DE 40
Preparation Cook to 74 Brix and add the tartaric acid	Ingredients 4g tartaric acid
Pour immediately into a 4 mm thick frame.

Preparation Boil	Ingredients 190g 35% cream 20g sorbitol powder 20g low water content butter 1pod(s) Vanilla 20g glucose syrup DE 60 0.5g lecithin
Preparation Let the temperature go down to and Mycryo® cocoa butter.	Ingredients 550g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG 20g COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE
Preparation Mix and add the kirsch.	Ingredients 20g Kirsch
Frame on the sour cherry confit (4 mm). Let crystallise for 12h.

Preparation Boil	Ingredients 200g 35% cream 40g low water content butter 15g sorbitol 15g glucose syrup DE 60 0.5g lecithin
Preparation Pour on the chocolate and emulsify	Ingredients 250g Chocolate DARK COUVERTURE - VENEZUELA 72% - PISTOLS - 2.5KG BAG
Pour into a 4 mm thick frame on the sour cherry confit. Let crystallise for 12h before enrobing.