This time, we made bonbon chocolates in a canele mold.
The raspberry jelly and ruby chocolate ganache were fruity and went well with the sweetness of the white chocolate.
May the cacao be with you !
[Ingredients]
[Framboise Pâte de fruits – Raspberry jelly]
Frozen Raspberry Puree 35g
38g : Frozen raspberries
30g : Water
4.5g : Pectin
50g : Granulated sugar
10g : Trehalose
0.5g : Citric acid
[Raspberry ganache]
100g : Ruby chocolate RB1
A – 40g : Raspberry puree
A – 0.2g : Citric acid
A – 25g : Fresh cream35%
A – 10g : Invert sugar
[Items] (Amazon Associate link)
Ruby chocolate 200g
https://amzn.to/3TrYiYo
Raspberry puree
https://amzn.to/3ZXBmCO
Trehalose
https://amzn.to/3LBIkJt
Citric acid
https://amzn.to/3JqWUAT
Cassette stove
Iwatani MIYABI 雅
https://amzn.to/3QVkKrT
Subscribe me !
https://bit.ly/3dgyzSs
[Book / Chocolate cacao Recipe]
https://amzn.to/2t4l6Wo
[SNS]
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/
#chocolate #eating #asmreating #recipe #mukbang #raspberry #canelé #bonbonchocolat #rubychocolate #ラズベリー #framboise #ルビーチョコレート #カヌレ
