AZAHARES BONBON

INGREDIENTS

INGREDIENTS - AZAHARES BONBON                                                                      For 80 bombons / 15 grams each

AZAHARES GANACHE

490 gr Dark Chocolate Blend Ecuador+Perú 70%
600 gr Cream 
  50 gr Inverted sugar
  50 gr Honey
    5 gr Lemon zest
    5 gr Lemon Blossom water / Azahares water

 

 

 

 

METHOD

METHOD

GANACHE DE AZAHARES

Boil the cream, honey, lemon zest and inverted sugar together. Slowly sift and add the mixture over the melted chocolate. With a spatula, mix in circular motions to create an elastic and shiny core. This texture must be preserved until the end of the preparation.

Use an electric mixer to perfect the emulsion. For texture and profitability reasons, when assembling bonbons, it is recommended to use a fluid ganache that has not crystalized. However, if a more firm ganache is required, it is recommended to prepare the mix a few hours before the assembly so it can start crystalizing.

To soften a crystalized ganache use a microwave at medium power for reheating.

YOU MIGHT ALSO LIKE

SWEET MIDNIGHT AMAZONAS

UPSIDE DOWN CANDY BAR

PANCHITA


FOLLOW US ON INSTAGRAM

JOIN LA REPÚBLICA
DEL CACAO