Moulded Bonbon ‘Azia’ Recipe by chef Peter Remmelzwaal

1) Spiced ganache
2) Yuzu jelly
3) Crispy dark chocolate
4) Emotion 58 Belgian dark couverture chocolate

1) Spices ganache

Method
  1. Heat up the cream, inverted sugar spices and lime zest until the temperature reaches 40°C.
  2. Sieve the spices from the cream.
  3. Melt the chocolate to a temperature of 35°C.
  4. Add the warm cream mixture to the melted chocolate in three parts.
  5. Add the soft butter and blend the mixture with a hand-held blender briefly until well combined.

2) Yuzu jelly

  • 100 g Yuzu juice
  • 150 g Orange juice
  • 210 g Sugar(1)
  • 5 g Yellow pectin
  • 20 g Sugar(2)
  • 24 g Glucose
  • 5 g Citric acid
Method
  1. Heat up the juices to 40°c.
  2. Combine the sugar (2) with the pectin and add to the puree.
  3. Bring to the boil while continuously stirring and add the sugar(2).
  4. When it boils again, add the glucose, and heat to 105°c.
  5. Take the pan off the heat, add the citric acid, stir and pour on a silicone mat.
  6. Leave to cool, then blend to a smooth gel with a blender.

3) Crispy dark chocolate

Method
  1. Melt the dark chocolate until the temperature reaches 40°C.
  2. Mix the melted chocolate with the Hazelnut Praliné and salt.
  3. Add the Crispy Crunchies.
  4. Roll the mixture out between plastic sheets up to 2 mm thick.
  5. Cut the crisp with a round cutter.
  6. Cool down before use.

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