Alunga Bonbon by Martin Diez and Philippe Bertrand

Recipe for 200 bonbons

Cacao Barry Ingredients

Alunga bonbon. Photo: Cacao Barry

Alunga bonbon. Photo: Cacao Barry

Alunga Ganache

Bring to boil 400 g cream – 100 g butter – 40 g glucose syrup – 10 g sorbitol powder

Let it cool to 80°C.
Pour over 660 g Alunga™.
Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and let cool to 28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.
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Ocoa Coating
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Coat the ganache with Ocoa™ 70% dark chocolate couverture.
Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating.
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