RASPBERRY MALINKO

Coated Chocolate bonbons

Made with: RASPBERRY INSPIRATION

State: 1

An original recipe by Romain Grzelczyk Pastry Chef - École Valrhona

Makes 240 x 3cm half-spheres

Recipe steps

BAHIBÉ RASPBERRY GANACHE

  1. Cook the purée, sugar and glucose to 104°C (220°F).
  2. Stop cooking and let the temperature fall to 75-80°C (165-175°F).
  3. Slowly pour the hot mixture over the melted BAHIBÉ 46% couverture.
  4. Immediately mix using an immersion blender to make a perfect emulsion.
  5. As soon as the mixture is at 35°C (95°F), add the tempered butter and mix again.

Assembly and finishing

Use a spray gun and spray gun mixture which you have pre-set at 85°F (30°C).
Partially spray the half-sphere molds. Scrape off any excess and leave to harden.
Then use as a mold for the pre-set fruit couverture. Turn out and leave 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 half-spheres with ganache.
Make sure that the temperature of the ganache is below 80°F (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 Bahibé. This way, the joints will be seamless.
Tip: For chocolate bonbons with totally smooth bases, apply a fine layer of tempered fruit couverture 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.

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