Bonbon Haskap Tonka

1/ Haskap Fruit Cream

Ingredients

• Fruit'Puree Haskap : 369 g
• Fruit'Puree Granny Smith apple from Dauphiné (France) : 44 g
• Water : 22 g
• Sugar (1) : 322 g
• Glucose syrup : 96 g
• NH pectin : 8 g
• Yellow pectin : 6 g
• Sugar (2) : 35 g
• Lemon juice : 22 g

Instructions

Heat Fruit’Purée Haskap, Fruti’Purée Granny Smith apple, water, sugar (1), and glucose to 40 °C. Add the pectin and sugar (2) mixture, then blend. Cook to 103 °C (66 ° Brix) and add the lemon juice. Pour into a frame. Allow to cool, blend, and spread.
600 g per frame.

2/ Blond chocolate and Tonka bean ganache

Ingredients

• Cream : 335 g
• Crushed and roasted tonka beans : 9 g
• 60 D.E. Glucose syrup : 70 g
• Blond chocolate : 670 g
• Cocoa butter : 35 g

Instructions

Toast the crushed Tonka beans at 140°C for 7 minutes. Infuse in the cream for 1 hour. Heat the glucose and the infusion to 76°C. Pour over the blond chocolate and cocoa butter. Emulsify and adjust to 66° Brix. Pour at 36°C over the haskap berry cream layer.
1 100 g per frame.

3/ Montage

Instructions

Allow to crystallize for 12 hours. Remove the frame and coat both sides with a thin layer of chocolate (seal). Cut into 2.2 cm squares using a guitar cutter. Enrobe with 67% dark couverture chocolate. Allow to crystallize for 12 hours. Place a drop of blond chocolate on top.