Opalys Vanilla Pineapple Molded Bonbons
CITRIC ACID SOLUTION FOR PINEAPPLE FRUIT PASTE
- Mineral water 2 g
- Citric acid SOSA 2 g
- Total weight 4 g
Warm the water and incorporate the citric acid. Mix and
leave to dissolve.
PINEAPPLE FRUIT PASTE
- SOSA Yellow Pectin 11 g
- Sugar 370 g
- Fresh pineapple juice 355 g
- Lime juice 10 g
- Glucose DE35/40 55 g
- Citric acid solution 5 g
Mix the pectin with a small amount of sugar.
Heat the pineapple juice and lime juice to 105°F (40°C),
then stir in the pectin and sugar mixture.
Bring to a boil, then gradually add the rest of the sugar.
Boil again, then add the glucose.
Cook at 70°Bx or 215°F (102°C).
Once cooked, add the citric acid liquid mix and leave to
stiffen in the refrigerator.
OPALYS VANILLA TADOKA SPRAYER
- OPALYS 33% chocolate 350 g
- COCOA BUTTER 150 g
- Vanille TADOKA 3 g
- Poids total 803 g
Melt the ingredients together.
Strain before use. Temper the mixture at 80/85°F
(28/29°C) so that when you spray it into your molds it
will give your assemblies or creations a shiny finish.
OPALYS VANILLE TADOKA GANACHE
- Heavy cream 35% 280 g
- SOSA Glucose DE60 110 g
- OPALYS 33%Chocolate 585 g
- Tadoka Vanille 7 g
- Dry butter 84% 94 g
- Total weight 1072 g
Heat the cream and glucose to 60°C.
Slowly pour the mixture over the chocolate and vanilla.
Mix in circles in the center of the mixture, using a
to create an elastic, glossy “core”.
This texture should be maintained until the end of mixing.
Add the butter when the mixture is between 35/40°C,
OPALYS 33% QS
Makes approx. 240 half-spheres, 3cm in diameter.
Using a spray gun and the Opalys spray mix warmed to
85°F (30°C), spray the half-sphere molds.
Scrape off any excess and leave to set.
Mold with the tempered Opalys couverture.
Turn out and leave the chocolate to spread for a few
moments, then smooth away any excess. Drain the
molds by holding them suspended over two rulers
before they set completely, trimming any excess from
the half-spheres. Leave to set.
Decorate with 1 to 2g of pineapple fruit paste.
Garnish with Opalys vanilla ganache.
The temperature of the ganache filling should be
between 80/85°F (28/30°C).
Leave to set for 24 hours at 60°F (16°C) and a 60%
To close off the half-spheres, melt the edges slightly
using a heat gun, then seal them with some tempered
Opalys couverture. This way, the joints will be seamless.
Leave to set at 60°F (16°C) then remove from the molds.
To ensure that the underside of the bonbons is smooth,
apply a thin layer of tempered couverture chocolate,
cover with a guitar sheet and press down, making sure
to remove all the air with a thin spatula.
Save the recipe
If you'd like to make this recipe to enhance Tadoka, your perfect dose of Norohy vanilla, you can download the recipe here!Download the recipe in PDF