Cherry Christmas

This delicious cherry chocolate bonbon is made in collaboration with Valrhona/Werners Gourmetservice.

Recipe is for 2 cw2295 moulds

I used 70% dark Guanaja chocolate for shell, bottom and third filling. For second filling I used 35% blond Dulcey chocolate. 

Jul praliner

Cherry Caramel

40g granulated sugar
40g glycose
40g water
50g heavy cream
80g cherry purée
15g butter
1-2 tablespoon brandy

 

  1. In a saucepan, caramelize the sugar, glycose and water.
  2. Add the hot cream and cherry purèe (at least 3 times) slowly while stirring over low heat.
  3. Move the saucepan from the heat, stop the boiling and add butter + brandy.
  4. Allow to cool to room temperature before filling the disposable pastry bag and filling the shells.

Dulcey Blond Chocolate Ganache With 6 Spices

100g Dulcey Blond chocolate
70g heavy cream
30g glycose
1-2 tbsp 6 spices – (cardemom, cinnamon, clove, star anise, fennel, long pepper)

  1. Combine the cream & spices in a saucepan and bring to a boil. Remove from the heat, cover and let sleep for 10 minutes.
  2. Melt the chocolate in a microwave owen.
  3. Strain the infused cream if necessary, add glycose and bring to a boil.
  4. Pour the hot cream mixture over the melted chocolate at least in 3 times and use a spoon or spatula to stir the mixture in same time. Use a stick mixer (bamix) to create a perfect emulsion.

70% Guanaja Chocolate Ganache

130g Guanaja chocolate
100g heavy cream
70g glycose
15g butter
35g cherry purèe

  1. Combine the cream & glucose in a saucepan and bring to a boil.
  2. Heat the cherry purèe.
  3. Melt the chocolate in a microwave owen.
  4. Add the hot cream/glycose & cherry purèe over the melted chocolate at least in 3 times and use a spoon or spatula to stir the mixture in same time. Use a stick mixer (bamix) to create a perfect emulsion.
Julpraliner