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.
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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.
Tadoka.
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,
blend -
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%
humidity level.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.Tip:
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.
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