Μέτρια

Φτιάχνει: 150 - 3cm Half Sphere Bonbon

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Callebaut W2 white chocolate is the perfect balance of sweet, milky, creamy and vanilla. Paired with the citrus in the gel and ganache, it gives these bonbons a Dreamsicle-like flavor profile.

Callebaut W2 white chocolate is the perfect balance of sweet, milky, creamy and vanilla. Paired with the citrus in the gel and ganache, it gives these bonbons a Dreamsicle-like flavor profile.

Διάρκεια ζωής:: 4 Weeks
Conservation:: 55F

Περιέχει: 3 Συστατικά

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207 g

blood orange puree
13 g

yuzu puree
64 g

Sugar 1
6 g

yellow pectin
170 g

Sugar 2
32 g

glucose syrup
8 g

Citric acid solution (50:50)

Dry blend sugar 1 and pectin.
Bring purées to a simmer. Slowly add pectin mixture in 3-4 rounds. Keep purée at a light simmer at all times.
Add glucose syrup and sugar 2, little by little, while keeping a constant simmer.
Cook the mixture to 106°C.
Add the acid solution and stir well.
Pour onto a silicone mat and allow to solidify until completely cool.
Transfer to a food processor and blend into a smooth gel. Remove air bubbles by processing for one cycle in a vacuum chamber.

Tools

Saucepan
Thermometer
Silicone mat
Food processor
Rubber Spatula

185 g

Blood orange concentrate
15 g

orange zest
123 g

sorbitol powder
77 g

dextrose
92 g

butter
46 g

Yogurt powder
62 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket
400 g

Callebaut White Chocolate - W2 - 5kg Block

Warm the concentrate, zest, all sugars, and butter to 40ºC.
Off the heat, add yogurt powder and pour over Callebaut W2 and cocoa butter that have been previously melted to 40ºC. Emulsify with an immersion blender.

Tools

Saucepan
Thermometer
Immersion blender

Q.S.

Callebaut White Chocolate - W2 - 5kg Block
Q.S.

Pale orange cocoa butter
Q.S.

Blood Orange and Yuzu Gel
Q.S.

Blood Orange Yogurt Ganache

Spray molds with pale orange cocoa butter. Allow to crystallize.
Shell molds with pre-crystallized Callebaut W2. Allow to crystallize.
Pipe approximately 5g of Blood Orange and Yuzu Gel into each shell.
After gel sets, when Blood Orange Yogurt Ganache is at 27ºC, pipe over gel. Allow to set overnight before capping with additional Callebaut W2.