Garance Chocolate Bonbon
A filled chocolate bonbon composed of fig jam, cinnamon–raspberry chocolate ganache, and a dark chocolate coating.
Ingredients
Caraque couverture chocolate (Valrhona)
360 g
Manjari couverture chocolate (Valrhona)
410 g
heavy cream
120 g
ground Ceylon cinnamon sticks
30 g
raspberry puree
400 g
invert sugar
90 g
La Viette butter
165 g
tartaric acid
2 g
lemon juice
30 g
granulated sugar (mixed with pectin)
25 g
Yellow Ribbon pectin
4 g
fig puree
225 g
granulated sugar (remaining portion)
255 g
glucose syrup
55 g
Instructions
1
Fig Fruit Paste
Dissolve the tartaric acid in the lemon juice. Mix the 25g granulated sugar and pectin together. Place a 4mm tall frame on a silicone mat. Heat the fig puree to 40°C; add the sugar-pectin mixture, bring to a first boil, then add the remaining granulated sugar and glucose syrup. Cook the mixture to 75°Brix or 104°C. Add the acid solution, pour directly into a 40 x 40cm, 4mm tall frame. Smooth the surface and cool at room temperature.
2
MECHANICAL METHOD (Ganache)
In a cooking vessel, bring the heavy cream and invert sugar to a boil under cover, add the ground cinnamon and steep for 20 minutes, then strain. Separately, heat the raspberry puree to 60°C. Pour the chopped chocolate into a Stephan mixer bowl, vacuum seal (70 to 80 bar), and draw in the boiled cream in three batches, emulsifying for 1 minute between each addition. When the mixture temperature is between 40 and 45°C, slowly open the valve to prevent air from flowing back, then remove the lid. Add the cold butter, vacuum seal the Stephan mixer bowl again and mix for 2 minutes. Once the ganache reaches 35 to 38°C, spread it out immediately.
3
MANUAL METHOD (Ganache)
Bring the heavy cream and invert sugar to a boil under cover, add the ground cinnamon and steep for 20 minutes, then strain. Separately, heat the raspberry puree to 60°C. Chop the chocolate and melt it in a plastic bowl using a water bath or microwave at 45°C. Pour the boiled mixture (approximately 90°C) over the melted chocolate, then stir gradually from the center outwards, expanding the stirring motion to the edges as the mixture emulsifies like mayonnaise (take care not to stir too vigorously to avoid incorporating air). When the mixture temperature is between 40 and 45°C, add the small pieces of butter and continue stirring in the same way until the butter is fully incorporated. Once the ganache reaches 35 to 38°C, spread it out immediately.
