Professional

Araguani Rippled Chocolate Bonbons

Made with Azélia 35%

An original recipe by Rémi Poisson

1 step

Makes one 34 x 34cm frame

Recipe Step by Step

Intense Araguani Ganache

580g Whipping cream
160g Glucose DE 60
172g Caster sugar
400g ARAGUANI PURE PATE 100%
66g BEURRE DE CACAO
70g Butter

Heat the cream with the glucose and sugar to 165-175°F (75-80°C), then combine half with the chopped PURE PASTE and melted COCOA BUTTER. Mix well with a spatula then add the rest of the cream mixture, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. At 95-100°F (34-36°C), pour the ganache into a frame, to a height of 8mm. Leave to set for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level.

Assembly and finishing

Cut the ganache into 0.75 x 6cm rectangles.
Coat them with dark couverture and, before this sets, lay a crumpled piece of baking paper over the chocolate bonbons to give them a rippled finish.
Leave to set at 60°F (17°C).

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