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Professional
Strawberry Bahibé Bonbons
Made with Strawberry Inspiration
An original recipe by Romain Grzelczyk
1 stepMakes 240 x 3cm half-spheres
Recipe Step by Step
01
Bahibé Raspberry Ganache
500g Raspberry purée
500g sugar
50g glucose
385g BAHIBE LACTEE 46%
150g european butter
1200g INSPIRATION FRAMBOISE
Cook the purée, sugar and glucose to 104°C (220°F). Stop cooking and let the temperature fall to 75-80°C (165-175°F). Slowly pour the hot mixture over the melted BAHIBÉ 46% couverture. Immediately mix using an immersion blender to make a perfect emulsion. As soon as the mixture is at 35°C (95°F), add the tempered butter and mix again.
Assembly and finishing
Use a spray gun and tempered spray mix which you have pre-set at 30°C (85°F). Partially spray the half-sphere molds. Scrape off any excess and leave to set. Then use as a mold for the STRAWBERRY INSPIRATION. Turn out and leave to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Before they set completely, trim any excess off the half-spheres. Leave to set. Use a piping bag to fill the half-spheres with Ganache. Make sure that the temperature of the Ganache is below 80°F (28°C). Leave to set for 24 hours at 17°C (60°F) and a 60% relative humidity level. To seal the chocolate bonbons, use a heat gun to soften the edges of the half-spheres, then close off the hole with tempered BAHIBÉ 46% couverture. This way, the joints will be seamless.TIP: For chocolate bonbons with totally smooth bases, apply a fine layer of tempered STRAWBERRY INSPIRATION then immediately cover with acetate paper
and press down, making sure to remove any air bubbles using a thin spatula. Leave to set at 17°C (60°F) then turn out.