Opalys Vanilla Pineapple Molded Bonbons

Warm the water and incorporate the citric acid. Mix and
leave to dissolve.

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.

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.

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

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.