Okapi cocoa bean bonbon

I. COMPOSITION

• Congo chocolate ganache
• Raspberry gel
• Okapi 65 Signature Origin dark couverture chocolate
• Method

II. CONGO GANACHE

• 140 g Cream
• 35 g Invert sugar/Trimoline
• 215 g Okapi 65 Signature Origin dark couverture chocolate
• 47 g Butter
• 15 g Sorbitol
• 2 g Pink pepper

METHOD

1. Heat the cream, invert sugar, bruised red pepper and sorbitol to 45°C.
2. Sieve the pepper from the cream.
3. Melt the chocolate to 40°C.
4. Add the warm cream to the melted chocolate in three parts.
5. Finally, add the unctuous butter and mix with a hand blender until you get a smooth ganache.

III. RASPBERRY GEL

• 225 g Raspberry puree
• 25 g Aceto balsamico
• 200 g Sugar (1)
• 5 g Yellow pectin
• 20 g Sugar (2)
• 30 g Glucose
• 5 g Citric acid

METHOD

1. Heat the raspberry puree and aceto balsamico to 40°C.
2. Mix the sugar (1) with the yellow pectin and stir this through the puree.
3. Bring the mixture to the boil and add the other sugar (2).
4. When it comes to the boil, add the glucose and heat the mixture to 105°C.
5. Remove the pan from the heat and stir the citric acid through the mixture.
6. Pour the gel into a Silpat baking mat.
7. Leave to cool.
8. When it has cooled sufficiently, mix with a hand blender until you get a smooth gel.

METHOD

1. Use the Chocolate World cocoa bean mould, code 1558
2. Airbrush a thin layer of red, green and yellow cocoa powder in the bonbon mould.
3. Use the Okapi 65 Signature Origin dark couverture chocolate to mould the shape with a thin layer of chocolate.
4. Pipe a small drop of raspberry gel in the mould and leave the gel to dry in place.
5. Then fill the mould with Okapi 65 Signature Origin dark couverture chocolate ganache, up to 0.5mm under the rim.
6. When the ganache has crystalised sufficiently, seal the mould with Okapi 65 Signature Origin dark couverture chocolate.