Vanilla Apricot Bonbon


Working Method

Ganache Vanilla
  • Warm cream at 70⁰c, add vanilla seed, infuse for 1h cover film plastic. Warm again at 65⁰c
  • Add glucose powder, dextrose and sorbitol, mix well
  • Pour into chocolate coins, mix with hand blender or in “Stephan” mixer
  • When ganache is at 35⁰c add cocoa butter, mix well until smooth.
  • When ganache at 32⁰c add soft butter, mix well until smooth.

Apricot jelly
  • Boil puree with water and half of sugar,
  • Add pectin and rest of sugar, then cook at 103⁰c.
  • Keep aside in plastic container.

Finishing dipping
  • Mold with tempering machine. 31⁰c