To make your NOROHY rosewater & almond bonbon recipe
  • ALMOND INSPIRATION AND ROSE SOFT GANACHE
    • Almond drink 135 g
    • SOSA glucose DE60 125 g
    • Almond Inspiration 505 g
    • NOROHY rose water 55 g
    • Almond oil 80 g

    Heat the almond drink with the glucose.
    Gradually pour the hot mixture into the melted chocolate.
    Add the rose water and oil.
    Blend as soon as possible with an immersion blender to
    perfect the emulsion.
    Use at about 80/82°F (27/28°C)

  • CITRIC ACID SOLUTION
    • Mineral water 6 g
    • SOSA citric acid 6 g

    Warm the water and add the citric acid. Stir and allow to dissolve.

  • PINK RASPBERRY FRUIT PASTE
    • SOSA yellow pectin 9 g
    • Sugar 45 g
    • 100% Meeker raspberry puree 455 g
    • Sugar 345 g
    • Glucose DE35/40 45 g
    • Citric acid solution 10 g
    • NOROHY rose water 40 g

    Combine the pectin and the smaller amount of sugar.
    Add this to the fruit purée at 40°F (4°C).
    Bring to a boil, stirring constantly.
    Add the second amount of sugar, bring to a boil again and add the glucose syrup.
    Cook to 74°brix, approx. 220°F (105°C).
    Add the acid solution, mix and pour out immediately.
    Once cooled, add the rose water and blend with an immersion blender.

  • ASSEMBLY AND FINISHING
    • ALMOND INSPIRATION As needed
    • Chocolatree brown cocoa butter dye As needed
    • Chocolatree pink cocoa butter dye As needed

    Using a spray gun, spray the molds with brown cocoa butter dye and then pink to create a color gradient.
    Scrape off excess and leave to set.
    Then mold with some tempered Inspiration couverture.
    Turn over and let the couverture run out for a few moments, then smooth away any excess.
    Drain the molds between 2 rulers.
    Trim any excess from the half-spheres before they are fully set.

    Leave to set.

    Pipe blended fruit paste (approx. 2.5g) into each molded
    bonbon.

    Fill up with almond ganache at 80/82°F (27/28°C) (approx. 2.5g per bonbon).
    Leave to set for 24 hours at 62°F (17°C) and 60% humidity.
    To seal, melt the edges of the half-spheres using a heat gun, then seal with some tempered Almond Inspiration.
    This will ensure your joint is smooth.

    Tip:
    For a smooth underside, apply a thin layer of tempered couverture, then immediately cover with a guitar sheet.
    Press down, making sure to expel air with a triangle.
    Leave to set at 62°F (17°C), then remove from the mold.

     

    Then, just taste this amazing NOROHY rosewater & almond bonbon recipe!

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