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Professional
Garnet chocolate bonbons
Made with Pecan 50%
An original recipe by Romain Grzelczyk, chocolatier instructor at L’École Valrhona
3 stepsMakes 200 moulded chocolate bonbons
Recipe Step by Step
Step01
CITRIC ACID SOLUTION
4g Mineral water
4g Citric acid
8g Total weight
Warm the water and add the citric acid. Stir them together and leave the acid to dissolve.
Step02
CIACULLI MANDARIN FRUIT PASTE
6g Yellow pectin
30g Sugar
300g 100% Ciaculli mandarin purée
226g Sugar
30g Glucose DE35/40
8g Citric acid solution
600g Total weight
Combine the pectin and the smaller portion of sugar. Sift them onto the fruit purée chilled to 40°F (4°C).
Bring to the boil, stirring all the while. Sift on the second portion of sugar, bring to the boil again, and add the glucose syrup.
Cook to 74°brix (approx. 220°F or 105°C).
Add the acid solution, stir it in, and pour the mixture out immediately.
Bring to the boil, stirring all the while. Sift on the second portion of sugar, bring to the boil again, and add the glucose syrup.
Cook to 74°brix (approx. 220°F or 105°C).
Add the acid solution, stir it in, and pour the mixture out immediately.
Step03
PECAN PRALINÉ
70g Cocoa butter
730g 50% pecan praliné
800g Total weight
Melt the cocoa butter at 100/120°F (45/50°C) and combine it with the praliné.
Reheat the mixture to 115°F (45°C) and let it start setting again at 75/79°F (25/26°C).
Pipe out the praliné at 75/81°F (25/27°C).
Reheat the mixture to 115°F (45°C) and let it start setting again at 75/79°F (25/26°C).
Pipe out the praliné at 75/81°F (25/27°C).
Assembly and finishing
As needed OQO 73%
Half-sphere mould (diameter: 3cm)
− Coat the half-sphere moulds with some pre-set Oqo 73% couverture.
− Turn the moulds over and let the couverture run off for a few moments, then smooth away any excess.
− Drain the moulds between 2 rulers. Trim any excess from the half-spheres again before they are fully set.
− Leave to set.
− Pipe some blended fruit paste (approx. 3g) into each moulded bonbon.
− Fill each one to the top with pecan praliné (approx. 4g) warmed to 75/81°F (25/27°C).
− Allow to set for 24 hours at 60°F (17°C) and 60% humidity.
− To seal the bonbons, use a heat gun to slightly melt the edges of the half-spheres, then cover their surface with some pre-set Oqo 73% couverture.
− This will ensure the joins are completely smooth.
− Leave to set at 60°F (17°C), then remove the bonbons from their moulds.
Meet the Chef
Chocolate Chef Trainer at Tain l’Hermitage
Romain Grzelczyk
For a smooth underside, apply a thin layer of pre-set couverture, then immediately cover it over with a sheet of guitar paper and press down using a scraper to get rid of any air bubbles. "The inspiration for this lactose-free bonbon came first and foremost from working with the Oqo couverture’s texture, as we wanted to give the bonbons a shiny, raw look. By having two layers - one citrus fruit, the other pecan praliné - we get a bonbon that’s acidic because of the fruit and Oqo, but also comforting thanks to the praliné’s indulgent feel.”
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