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Recipe calculated for one 34cm × 10mm frame; Makes 165 pieces
Recipe Step by Step
OABIKA NYANGBO GANACHE FOR COATING
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion.
Pour the ganache at a temperature of 93-95°F (34-36°C) into a frame previously fixed to a pre-coated guitar sheet.
Leave to set for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
CITRIC ACID SOLUTION
4g Mineral water
4g Citric acid
OABIKA 74°B GEL
500 g Mineral water
450 g OABIKA
12g Yellow Pectin
7.5g Citric acid solution
Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of sugar.
Bring to a boil before adding the remaining sugar.
Cook the mixture at 226°F (108°C) i.e. about 74°Brix. Add the citric acid solution.
Assembly and finishing
Pour the fruit gel into a 34 × 34cm tray of 4mm in height on a silicone mat.
Leave to cool.
Place a 6mm high tray on top of the fruit gel and pour in the chocolate ganache.
Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once the ganache has set, coat both sides of the frame with the set dark chocolate topping and cut out 15 × 30mm rectangles with a guitar cutter.
Coat with the dark chocolate topping, then before removing from the mat, sprinkle cocoa powder on each bonbon and cover with a guitar sheet, applying light pressure to each bonbon.
Leave to set.