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Makes 240 x 3cm half-spheres
Recipe Step by Step
01
Passion Fruit Bahibé Ganache
500g yuzu purée
500g Sugar
50g Glucose
385g BAHIBE LACTEE 46%
150g European butter
1200g INSPIRATION YUZU
Cook the purée, sugar and glucose at 220°F (104°C). Stop cooking and let the temperature fall to 165-175°F (75-80°C). Slowly pour this 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 95°F (35°C), add the tempered butter and mix in an electric mixer.
Assembly and finishing
Use a spray gun and spray gun mixture which you have pre-set at 85°F (30°C). Partially spray the half-sphere molds. Scrape off any excess and leave to harden. Then use as a mold for the pre-set fruit couverture. 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 harden completely, trim any excess off the half-spheres. Leave to harden. 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 harden for 24 hours at 60°F (17°C) 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. This way, the joints will be seamless.Tip: For chocolate bonbons with totally smooth bases, apply a fine layer of tempered YUZU INSPIRATION then immediately cover with acetate paper
and press down, making sure to remove any air bubbles using a thin spatula. Leave to harden at 60°F (17°C) then turn out.