Strawberry Raspberry Bonbon


Working Method

Ganache Strawberry
  • Warm puree at 70⁰c, add vanilla seed, sorbitol, glucose powder and dextrose.
  • Pour into chocolate coins, mix with hand blender or in “Stephan” mixer
  • When ganache at 32⁰c add soft butter, mix well until smooth.

Raspberry Jelly
  • Boil puree and half of sugar,
  • Add rest of sugar and pectin NH.
  • Cook at 104⁰c
  • Keep aside in plastic container

Finishing dipping
  • Mold with tempering machine. 30,2⁰c