Milk Chocolate And Grapefruit Molded Bonbons

Milk Chocolate And Grapefruit Molded Bonbons
Medium
Makes: 72
  • Short preparation time
I really enjoy the zest flavor of grapefruit with the cocoa and delicate tones of the Callebaut 823 chocolate.
I really enjoy the zest flavor of grapefruit with the cocoa and delicate tones of the Callebaut 823 chocolate.
Shelf life:
2 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 5 Components
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Featured Ingredients

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Demonstration video<span>Milk Chocolate And Grapefruit Molded Bonbons</span>
Demonstration videoMilk Chocolate And Grapefruit Molded Bonbons

Mold Decoration

Ingredients

  • Q.S.
    F028563
  • IBC pink cocoa butter
  • IBC green cocoa butter
  • Kirsch liquor
  • Q.S.
    CLR-19165

Preparation

  1. Carefully clean the mold with a soft cloth to remove fingerprints, marks or blemishes.
  2. Pour each IBC cocoa butter in a separate piping bag and roll them on the counter until they thicken and crystallize. Pour them back into the bottles.
  3. Place the chocolate mold on a sheet of parchment paper. Pour some cocoa butter on another small piece of parchment paper and dip a toothbrush in. Flick some cocoa butter inside the mold then turn the mold upside down and wipe it clean on a piece of paper towel.
  4. Repeat with the other two cocoa butter colors.
  5. In a small bowl, mix some kirsch with some IBC creative gold powder. Dip the sponge in and dab the mold. Turn the mold upside down and wipe it clean on a piece of paper towel.
  6. Allow to set until dry.

View tools

  • Piping Bag
  • Scissors
  • Bowl(s)
  • Parchment paper
  • Paper towel
  • Soft cloth
  • Cacao Barry cocoa pods mold
  • 4 Clean Toothbrushes
  • Sea Sponge

Mold Shelling

Ingredients

Preparation

  1. Pour some pre-crystallized chocolate into a piping bag and cut a small hole.
  2. Pipe the chocolate into the cavities of the prepared mold and tap it to remove air bubbles.
  3. Turn the mold upside down and tap it to remove the excess chocolate. Scrape it clean and let it set upside down on a sheet of parchment paper for 3 minutes.
  4. Scrape the mold clean and allow it to crystallize at 10ºC to 12ºC (50ºF to 53ºF) for about an hour or until set.

View tools

  • Piping Bag
  • Scissors
  • Scraper
  • Parchment paper
  • Paper towel
  • Prepared Mold
  • Spatula

Grapefruit Gel

Ingredients

  • 125 g
    grapefruit juice
  • 65 g
    Sugar #1
  • 4 g
    yellow pectin
  • 90 g
    Sugar #2

Preparation

  1. Warm up the grapefruit juice and sugar #1.
  2. In a small bowl, mix the pectin and sugar #2. Take the saucepan off the heat and add the pectin mix.
  3. Place the saucepan back on the heat and warm to 103ºC (217ºF) while constantly mixing.
  4. Pour the gel mix into a piping bag and cool it by rolling it on the counter until the temperature reaches 29ºC (84ºF).
  5. Pipe some grapefruit gel into each mold cavity and fill to about 1/3 of each cavity.
  6. Allow the gel to set for about an hour at 10 to 12ºC (50ºF to 53ºF).

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Thermometer
  • Piping Bag
  • Bowl(s)
  • Spoon
  • Prepared Mold
  • Spatula

Grapefruit Ganache

Ingredients

Preparation

  1. Pour the grapefruit juice and zest into the saucepan and warm to 32ºC (89ºC).
  2. Pour the warm juice on the precrystallized chocolate and whisk well.
  3. Blend with the hand blender until completely emulsified.
  4. Pour the ganache into a piping bag and roll it on the counter to cool slightly.
  5. Pipe the ganache into the molds until about 1mm(0.04”) from the top of the cavities.
  6. Allow to crystallize at 10 to 12ºC for about one hour.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Tall recipient
  • Immersion blender
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Prepared Mold
  • Spatula

Closing The Chocolates

Ingredients

Preparation

  1. Warm the top of the chocolate mold with the heat gun.
  2. Pour some precrystallized chocolate into a piping bag and pipe a thick line of chocolate on the first four rows of cavities. Cover the mold with the guitar sheet and scrape the chocolate until it covers all the cavities.
  3. Allow the chocolate to crystallize at 10 to 12ºC (50ºF to 53ºF) for about an hour.
  4. To unmold, remove the guitar sheet, twist the mold and cover with a parchment paper sheet and a metal tray. Turn the mold upside down and remove the mold. If the chocolates don’t come out, tap the mold a few times to release them.

View tools

  • Metal Tray
  • Piping Bag
  • Scraper
  • Heat gun
  • Guitar sheets

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