Pink Grapefruit Bonbons Recipe by chef Philippe Leleu

pink-grapefruit-bonbons

INGREDIENTS (DARK CHOCOLATE GANACHE BASE)

METHOD
  1. Bring to a boil the cream, sorbitol, trimoline and glucose.
  2. Pour onto the Temptation 64 Belgian dark couverture chocolate and the Intense 35 Belgian milk couverture chocolate.
  3. Use a robot to cut the chocolates.
  4. In two batches, add the cream in the chocolate at 38˚C.

INGREDIENTS (PINK GRAPEFRUIT GANACHE)

METHOD
  1. Cook the fresh pink grapefruit and the sugar to obtain 200 g of candied fruit.
  2. Mix gently the dark chocolate ganache base, lime, chocolates and the softened butter.
  3. Mould the bonbons and fill with a piping bag full of ganache.
  4. Close with Temptation 64 Belgian dark couverture chocolate.
  5. Put in a fridge at 7-8˚C for about 10 min then unmould.
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