Zephyr Caramel Hertzoggie Bon Bon
Medium
Makes: 30
  • Good to go
  • High profit
  • Chocolate Innovation
Taking a traditional South African Dessert and Transforming it into a Bon Bon! Cacao Barry Zephyr Caramel, Apricot & Coconut.
Taking a traditional South African Dessert and Transforming it into a Bon Bon! Cacao Barry Zephyr Caramel, Apricot & Coconut.
Shelf life:
3 weeks
Conservation:
Refrigerator (3°C)
Containing: 3 Components

Apricot Gel

Ingredients: Apricot Gel

  • 12.3 oz
    apricot puree
  • 3.5 oz
    water
  • 1.8 oz
    sugar
  • 0.9 oz
    pectin
  • 0.1 oz
    Citric acid

Preparation: Apricot Gel

  1. Bring pulp and water to a boil.
  2. While off the heat, add the pectin and sugar mix, stirring continuously.
  3. Cook for 1 minute.
  4. Add citric acid.
  5. Allow the mixture to cool.

Tools

  • Whisk
  • Piping Bag
  • Mixing bowl (s)
  • Scale
  • Silpat
  • Cutter
  • Spatula(s)
  • Pot
  • Stand Mixer
  • Baking Tray
  • Oven
  • Induction stove

Coconut Meringue

Ingredients: Coconut Meringue

  • 5.3 oz
    Castor Sugar
  • 5.3 oz
    icing sugar
  • 5.3 oz
    egg whites
  • 5.3 oz
    Desiccated coconut

Preparation: Coconut Meringue

  1. Whip egg whites until stiff.
  2. Add castor sugar and whip for 2 minutes.
  3. Fold in icing sugar.
  4. Fold in coconut.
  5. Spread the mixture 5mm thin on a Silpat, then bake at 140°C for 6 minutes.
  6. Let it cool and then cut into pieces.

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