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Makes 340 pieces
Recipe Step by Step
Almond Inspiration Ganache
230g whipping cream
100g Glucose DE 60
50g Invert sugar
660g INSPIRATION AMANDE
50g european butter
Citric Acid Solution
5g Citric acid
Fig And Blackcurrant Fruit Paste
14g Yellow pectin
440g Fig purée
95g Blackcurrant purée
470g Caster sugar
125g Glucose DE 38/40
10g Citric acid solution
Fig And Blackcurrant Mixed Fruit Paste
1150g Fig and blackcurrant fruit paste
235g ABSOLU CRISTAL NAPPAGE NEUTRE
4g Lemon zest
4g Orange zest
Almond Inspiration Spray Mix
300g INSPIRATION AMANDE
150g BEURRE DE CACAO
Assembly and finishing
Use a spray gun to apply the tempered Almond Inspiration mixture to the molds.
Scrape off any excess and leave to harden.
Mold with tempered Almond Inspiration.
Turn out and leave the couverture chocolate to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Before they harden completely, trim any excess off the half-spheres.
Leave to harden.
Use a piping bag to fill the molded chocolate bonbons with mixed fruit paste (approx. 4g).
Garnish and finish off with approx. 3g of Almond Inspiration at 80°F (27-28°C).
Leave to harden for 24 hours at 60°F (17°C) and a 60% relative humidity level.
To seal the chocolate bonbons, use a heat gun to soften the edges of the half-spheres, then close off the hole with some tempered Almond Inspiration.
This way, the joints will be seamless.
For chocolate bonbons with totally smooth bases, apply a fine layer of tempered couverture chocolate then immediately cover with confectionery dipping paper and press down, making sure to remove any air bubbles using a thin spatula.
Leave to harden at 60°F (17°C) then turn out.Alter your recipe to suit the season: Swap the fig and blackcurrant fruit paste with another fruit of your choice such as strawberries or apricots.
Just don’t forget to adjust the quantities!