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TULAKALUM SEEN BY PIERE ABI HAILA

TULAKALUM CHOCOLATE BONBON

PURE TULAKALUM CHOCOLATE BONBONS 


TULAKALUM GANACHE

375g cream
  50g inverted sugar
335g TULAKALUM 75%
  55g extra dry butter

Heat the cream and inverted sugar.
Pour gradually over the melted chocolate and emulsify.
Mix with a hand blender to perfect the emulsion.
Add the diced butter at 95- 104°F (35-40°C).
Let the ganache temper down to 82,4°F (28/29°C) and fill the dark chocolate hollow forms with a pastry piping bag.
Leave to crystallize 24 hours at 62,6°F (17°C) and 60% hygrometry.

MOLDING AND FINISHING

Using Tulakalum chocolate, fill the half spheres then turn them over, whilst tapping the mould let the chocolate drip for a few seconds, smooth over and then leave to set. Trim. Leave to set again.
Use a piping bag to fill the half-spheres with the Tulakalum Ganache at a temperature of 82,4°F (28/29°C). Leave to set for 24 hours at 62,6°F (17°C) and 60% humidity.
Use a heat gun to melt the edges of the half-spheres to ensure a perfect join then using tempered Tulakalum close the moulds.
Leave to crystallize at 62,6°F (17°C) and 60% hygrometry before unmolding.

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