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Professional
Chocolate bonbon éclat d’or yuzu
Made with Noisette 66% - 7531
Recipe made for 1 frame of 34 x 34 cm by 10 mm high
2 stepsRecipe Step by Step
01
Crunchy Praliné Éclat D’Or
600g 10202 PRALINE A/N 60% FRUITE
145g JIVARA LACTEE 40%
60g BEURRE DE CACAO
135g ECLAT D'OR
Melt down the milk chocolate and cocoa butter to about 45/50°C. Stir in the praliné and temper the mass down to 26°C. Crush down the Éclat d’Or and fold it in. Pour in a confectionery frame of 34cm a side by 6mm high stuck on a plastic sheet spread with a thin coat of tempered milk couverture beforehand.
02
Jivara Yuzu Ganache
130g Whipping cream 35%
40g Inverted sugar
355g JIVARA LACTEE 40%
50g Fresh yuzu juice
65g Fresh butter
Bring the cream to the boil with the inverted sugar. Gradually pour over the melted chocolate stirring in the centre with a rubber spatula in order to create a glossy and elastic core of emulsion. This texture should remain the same to the end of mixing. As soon as the temperature of the ganache reaches about 35°C, mix in the butter and yuzu juice with a hand blender smoothing the texture.
Assembly and finishing
Once the yuzu ganache is made, stack a 4 mm high confectionery frame on top of the first one and pour the ganache at 32°C over the crunchy praliné. Allow to crystallise for 24 to 36 hours at 17°C and 60% hygrometry. Pre-coat the ganache slab with tempered milk couverture and cut into rectangles of 36x15 mm using a confectionery guitar. Using a wire brush, scratch the surface of plastic sheets to create a scrubbed finish effect. Apply sparkling green powder on the plastic sheets with a paint brush to accentuate the décor's striation. Coat the ganache & praliné fillings with tempered milk chocolate and lay down a décor plastic sheet on the chocolate bonbons. Allow to crystallise at 17°C before removing the décor plastic sheet.