Cherry Christmas
This delicious cherry chocolate bonbon is made in collaboration with Valrhona/Werners Gourmetservice.
Recipe is for 2 cw2295 moulds
I used 70% dark Guanaja chocolate for shell, bottom and third filling. For second filling I used 35% blond Dulcey chocolate.
Cherry Caramel
40g granulated sugar
40g glycose
40g water
50g heavy cream
80g cherry purée
15g butter
1-2 tablespoon brandy
- In a saucepan, caramelize the sugar, glycose and water.
- Add the hot cream and cherry purèe (at least 3 times) slowly while stirring over low heat.
- Move the saucepan from the heat, stop the boiling and add butter + brandy.
- Allow to cool to room temperature before filling the disposable pastry bag and filling the shells.
Dulcey Blond Chocolate Ganache With 6 Spices
100g Dulcey Blond chocolate
70g heavy cream
30g glycose
1-2 tbsp 6 spices – (cardemom, cinnamon, clove, star anise, fennel, long pepper)
- Combine the cream & spices in a saucepan and bring to a boil. Remove from the heat, cover and let sleep for 10 minutes.
- Melt the chocolate in a microwave owen.
- Strain the infused cream if necessary, add glycose and bring to a boil.
- Pour the hot cream mixture over the melted chocolate at least in 3 times and use a spoon or spatula to stir the mixture in same time. Use a stick mixer (bamix) to create a perfect emulsion.
70% Guanaja Chocolate Ganache
130g Guanaja chocolate
100g heavy cream
70g glycose
15g butter
35g cherry purèe
- Combine the cream & glucose in a saucepan and bring to a boil.
- Heat the cherry purèe.
- Melt the chocolate in a microwave owen.
- Add the hot cream/glycose & cherry purèe over the melted chocolate at least in 3 times and use a spoon or spatula to stir the mixture in same time. Use a stick mixer (bamix) to create a perfect emulsion.