Tesko

Makes : 85

The intense dark chocolate balances the sweetness of the three layers.

The intense dark chocolate balances the sweetness of the three layers.

Containing: 4 Components

Mix together the milk gianduja and the pistachios.
Pour the preparation onto parchment paper and cover with a second sheet.
Using a rolling pin, roll it down to 1.5 mm (0.60”) thick.
Place into the refridgerator until hard enough to be cut.
Place a frame on the gianduja and pistachio layer and use it as a stencil to cut the inside of this square.
Leave at 18-20°C (64-68°F).
Using a damp towel, attach a plastic sheet to the metal tray and remove the air bubbles.
Pour precrystallized dark chocolate onto the metal tray and spread it out evenly using the scraper to create a thin layer. This will be the foot of the bonbon.
Immediately place the gianduja and pistachio square on top of the chocolate layer to stick them well together.

Using the hook in the tabletop mixer, mix the almond paste and the pistachio paste together.
Add the unsalted butter and continue mixing on low speed until all the ingredients are well incorporated and coming together. The bowl should be completely clean.
Turn the dough out onto parchment paper and knead by hand to finish forming the dough.
Add a little bit of icing sugar and cover with a second sheet of parchment paper and then roll down the dough to 4-5 mm (0.16” - 0.19”) thick. Remove the parchment paper. You can use a frame or a ruler to make sure that the thickness is even.
Use the same frame as for the Gianduja and pistachio layer and cut it out using a knife.
Use a heat gun to slightly melt the surface of the crispy bottom layer, and immediately stick the pistachio almond paste onto it.
Use a ruler to make sure it covers the entire surface of the crispy layer.
Let set at 18-20°C (64-68°F).

Heat the cherry purée and the glucose syrup together.
Once the glucose syrup has completely melted, add the first quantity of sugar.
Use a whisk to mix the second quantity of sugar and yellow pectin together. This will prevent lumps from forming.
Then gradually add the mixture into the cherry purée preparation while continuously stirring.
Cook to 107°C (225°F).
Once at 107°C (225°F), add the tartaric acid solution and continue mixing.
Pour into the frame, over the pistachio almond paste and let cool down to 18-20°C (64-68°F).

Once the filling has set enough, use a knife to remove the frame.
Using a guitar cutter, cut into 30 mm (1.2”) x 30 mm (1.2”) squares.
Enrobe in precrystallized dark chocolate using the automatic enrobing machine. You could also use a melting kettle and a dipping fork.
Mix the gold powder together with pure alcohol and use the bottom side of a piping tip to decorate the bonbons.
Finally, let the bonbons set at 18-20°C (64-68°F).