Firework Bonbon

Recipe by Peter Remmelzwaal

Recipe for 42 Bonbons (12 grams each)

Mold: CW1847 (need 2 molds for double bonbon)

Ingredients:

Cocoa butter (gold)
Temptation dark chocolate 64%, Veliche
Redcurrant gel
Champagne ganache

I. Cocoa Butter (Gold) - Firework/Splash

Temper the gold cocoa butter until it reaches 28°C. Use a flattened brush (see picture) to create a firework effect inside the mold. Let the cocoa butter crystallize.

II. Temptation Dark Chocolate 64% - Molding

Follow the dark chocolate tempering curve (see packaging) for tempering the dark chocolate. Fill the mold with dark chocolate and turn it upside down to create a thin shell of chocolate. Let the chocolate crystallize.

III. Redcurrant Gel

Ingredients:

160 g Redcurrant puree
70 g Raspberry puree
145 g Sugar (1)
5 g Yellow pectin
15 g Sugar (2)
85 g Glucose
5 g Citric acid

Method:

Heat the juices to 40°C.
Combine Sugar (2) with the pectin and add it to the puree.
Bring to a boil while continuously stirring and add Sugar (1).
Once boiled twice, add the glucose and boil to 105°C.
Remove the pan from the heat, add the citric acid, stir, and pour onto a Silpat.
Leave to cool. Once cooled, blend to make a smooth gel with a hand blender.

IV. Champagne Ganache

Ingredients:

20 g Lemon juice
60 g Marc de Champagne
200 g Cream
80 g Glucose
60 g Cocoa butter, Veliche
70 g Butter
520 g White chocolate Obsession 30%, Veliche

Method:

Heat the cream, glucose, cocoa butter, and butter until 65°C.
After heating, add the Champagne, lemon juice, and white chocolate.
Blend the ganache with a hand blender until a smooth emulsion.
Use the ganache at around 28°C and pipe it into the chocolate shells.

Assembling:

After molding the bonbon with dark chocolate (step two), fill one mold with 2-3 grams of redcurrant gel. Once the gel has set, fill with champagne ganache until the edge. Also, fill the other mold with champagne ganache until the edge and let the ganache crystallize for at least 12 hours before closing the molds together.