- Buff the desired mold with cotton balls. Using the cocoa butter colors at 95˚F/35˚C, dip a brush into the color and apply to the inside of the mold by tapping along the index finger. This will create a paint splatter effect. Do this with the Amethyst then combine the white and red to make pink and do the same. Allow to crystallize. Then cast the tempered white couverture into the molds; tap out the air, flip and scrape off the excess. Pipe the Blackberry Gelee into the casted molds until halfway full, then press a Sunflower Seed Butter Ganache into each; allow to set overnight. Cap off the bottoms with a layer of the tempered white couverture, scraping off any excess. Allow molds to fully set, tap out and serve.
1Blackberry Gelee for Bon Bons
- In a sauce pan place the purée. Combine the sugar and pectin together then add it to the pot with the glucose and second amount of granulated sugar. Bring to a rolling boil for 3 minutes; remove from heat and add the lemon juice. Cool before using.
2Sunflower Seed Butter Ganache
- In a sauce pot bring the heavy cream to a boil with the salt, Cremsucre Paste (Trimoline), 7kg, and the glucose. Pour over the white couverture and sunbutter. Allow to set one minute to melt completely then homogenize. Allow to cool before use.
- Fruits (citrus, tropical, berries, etc.)
- Room Temperature
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