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Black Forest Bonbon

 By
Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)
 
Sour Cherry Confit
Zephyr and Kirsch Ganache
Bitter Ganache
  

 

 

Sour Cherry Confit

INGREDIENTS PREPARATION
250cherry fruit pulp
Adjust the pH of the fruit pulp to 3.60 by adding trisodium citrate
25sugar
6yellow pectin
Mix and add to the fruit pulp
215sugar
12glucose syrup DE 40
Bring to a boil and add the sugar and glucose without losing the boil
4tartaric acid
    Cook to 74 Brix and add the tartaric acid

    Pour immediately into a 4 mm thick frame. 

    Zephyr and Kirsch Ganache

    INGREDIENTS PREPARATION
    190g 35% cream
    20g low water content butter
    1pod(s) vanilla
    20g glucose syrup DE 60
    Boil
    Let the temperature go down to and Mycryo cocoa butter.
    20g Kirsch
    Mix and add the kirsch.

    Frame on the sour cherry confit (4mm).

    Let crystallise for 12h.

    Bitter Ganache

    INGREDIENTS PREPARATION
    200g 35% cream
    40g low water content butter
    15g glucose syrup DE 60
    Boil
    Pour on the chocolate and emulsify

    Pour into a 4mm thick frame on the sour cherry confit.

    Let crystallise for 12h before enrobing.