Yoghurt praline and passion fruit bonbon
with Timur pepper
Passion fruit gel
Ingredients
- 165g. Passion fruit puree
- 100g. Agave syrup
- 35g. Glucose syrup
- 25g. Honey
- CS. pepper (can be substituted with another type of exotic pepper such as Jamaican or Sichuan)
- 1,5g. Pectin NH Nappage Ingredíssimo (ref.608703)
Process
- Mix one part of white sugar with the Pectin to avoid its encapsulation.
- Heat the passion fruit puree. When it is at 40ºC add the previous mixture.
- Mix on the fire until it is boiling and gradually add the rest of the sugars and the pepper.
- Boil to 103ºC and remove from heat.
- Let cool and reserve, covered with the skin, until it is used in the chocolate.
Yoghurt gianduja
Ingredients
- 300g. White chocolate coating
- 150g. Raw almond pralin
- 150g. Raw almond paste
- 0,1g. Natural vainilla pulp
- 18g. Cocoa butter
- 170g. Yogurt Crunch Ingredíssimo (ref.608302)
Process
- Melt the white chocolate couverture and the cocoa butter.
- Mix with the rest of the ingredients.
- Apply a blender to refine the mixture.
- Pre-crystallize the mixture at 24ºC before filling the chocolate moulds.
Colorful paint
Ingredients
- 300g. Cocoa butter
- 160g. White chocolate coating (or dark chocolate, if you want black paint)
- 8g. Red or yellow fat-soluble dye
Process
- Melt the cocoa butter and mix with the white chocolate, also melted.
- Add the dyes in each color and pass through a blender to leave a smooth mixture.
- Pass through a strainer to remove any small pieces that are not integrated.
- Temper the paint over 31ºC and apply with the gun on very clean and dry molds.
Assembly and finishing
- Paint the chocolate molds with the different paints.
- Let it crystallize at a cool temperature for at least 15 or 20 min. It is very important to allow the painted molds to crystallize perfectly before coating them with the chocolate coating.
- Apply a thin layer of white chocolate.
- Dose the passion fruit gel inside the chocolate, covering a third of it.
- Next, dose the yogurt gianduja up to 2mm from the limit of the chocolate jacket and allow it to crystallize properly before covering.
- Once covered, allow to crystallize perfectly and remove from the mold.
