Lunar eclipse by Christophe Morel, Maître Chocolatier – Cacao Barry Ambassador Canada (Montréal)

Recipe for 45 bonbons

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Chocolate bonbons

Heat:

185 g 35% cream
5 g dextrose
25 g sorbitol powder
15 g glucose syrup DE 60
40 g low water content butter
1 zest lemon
1 g cardamom
Cover and let chill at 32°C, pass through a chinois, then emulsify with 250 g of Cacao Barry  Inaya™ chocolate previously melted at 32°C.
Pipe truffles of around 1 cm in diameter onto a baking sheet.
Apply an acetate guitar sheet and flatten the truffles with another sheet into little discs, like palets d’or.
Coat with Cacao Barry Ocoa™ 70 % dark chocolate couverture.
Disc decoration
Spread some Ocoa™ 70% dark chocolate couverture finely on an acetate guitar sheet.
Cut out circles 3 cm in diameter.
Make a hole in the circles using a tip.
With a brush draw a line made of mixture of 90% clear alcohol and 10% Poudre Créative Or (Gold Creative Powder)
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