Multicolored Bon Bons

Posted by: AUI

Active Time

0 Hour
40 Minutes

Total Time

12 Hour
50 Minutes

Assembly

15.7 oz Raspberry Gelee for Confections 445 g Raspberry Gelee for Confections

22.9 oz Vanilla Ganache 650 g Vanilla Ganache

Cocoa Butter Color - Red as Needed Cocoa Butter Color - Red as Needed (586050) (586050) Qty: 1

Cocoa Butter Color - Yellow as Needed Cocoa Butter Color - Yellow as Needed (586049) (586049) Qty: 1

Cocoa Butter Color - Green as Needed Cocoa Butter Color - Green as Needed (586051) (586051) Qty: 1

Cocoa Butter Color - Blue as Needed Cocoa Butter Color - Blue as Needed (586047) (586047) Qty: 1

Cocoa Butter Color - Orange as Needed Cocoa Butter Color - Orange as Needed (586048) (586048) Qty: 1

Cocoa Butter Color - White as Needed Cocoa Butter Color - White as Needed (586046) (586046) Qty: 1

COUV COINS WHITE OPAL as Needed COUV COINS WHITE OPAL as Needed (500606) (500606) Qty: 1

Melt the cocoa butters to 95ºF, swipe molds with various colors, followed by the white. Cast the mold once with the tempered white chocolate. Fill halfway with the Raspberry Gêlée. Top with the Vanilla Ganache and let it set overnight. Close the pralines with more tempered white chocolate and let it set. Tap the mold on the workbench to release pralines from mold.

0.7 oz Pectin Powder for Confections 20 g Pectin Powder for Confections (204192) (204192) Qty: 1

0.7 oz Granulated sugar 20 g Granulated sugar

6.4 oz FROZEN PUREE, RASPBERRY, 1 KG 181 g FROZEN PUREE, RASPBERRY, 1 KG (655008) (655008) Qty: 1

2.6 oz Glucose Syrup 73 g Glucose Syrup (505092) (505092) Qty: 1

4.3 oz Granulated sugar 122 g Granulated sugar

0.7 oz FROZEN PUREE, LEMON JUICE, 1 KG 20 g FROZEN PUREE, LEMON JUICE, 1 KG (655036) (655036) Qty: 1

Whisk together the pectin powder and the first amount of sugar. In a pot, combine the raspberry purée, glucose and the second amount of sugar. Bring to a boil and then whisk in the pectin mixture. Cook to 221ºF/105ºC while constantly stirring. Remove from heat then stir in lemon juice puree. Allow to cool until 85ºF/30ºC.

6.7 oz Heavy cream 190 g Heavy cream

2.1 oz Glucose Syrup 60 g Glucose Syrup (505092) (505092) Qty: 1

0.0 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 1 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

11.3 oz COUV COINS WHITE OPAL 320 g COUV COINS WHITE OPAL (500606) (500606) Qty: 1

2.8 oz Butter 80 g Butter

Combine the cream, glucose syrup, and scraped vanilla bean in a pot and bring to a boil. Pour over white chocolate coins and stir until smooth. Stir ganache periodically until it cools to 95ºF/35ºC and then stir in the butter until it is smooth. Allow it to cool to 80ºF/27ºC.