With Esmeraldas Milk 42% Couverture
Silky Milk Chocolate
Notes of caramel and hazelnuts with Fleur de Sel resonate throughout this silky milk Rare & Original chocolate. The taste floats down from Ecuador’s last Pacific cloudforest, where endangered tree frogs bask in the breeze.
Are you a business? Then we love to assist you via info@originalbeans.com
Add to cartBon Bon Cafe Intense
- 10 persons
- 50 min.
This intriguing recipe is the artwork of the pastry chef Ian Baker. With its dreamy combination of chocolate and coffee, it makes sure that your tastebuds will explode and dipped in sweet surrender.
Ingredients
140 g Esmeraldas Milk 42% Couverture
460 g Original Beans Virunga 70%
Preparation
Cafe-Muscovado Crumble:
Ingredients: 100g Light Muscovado Sugar / 80g Butter / 90 Plain Flour / 15g Finely Ground Andraschko Colombia Coffee Beans / 3g Maldon Sea Salt
Mix everything together to make a crumble.
Rest in the fridge for at least 1 hour.
Bake @ 180⁰c until golden brown.
When the crumble is completely cold, coat in a few spoons of tempered cocao butter.
Design:
Ingredients: PCB – Natural Black Cacao Butter / Milk Chocolate Spray Mix: 40g Esmeraldas Milk 42% Couverture / 200g Cacao Butter
Melt both Cocoa Butters @ 45⁰c for at least 12 Hours.
Temper both Cocoa Butters @ 31⁰c
Make a sprinkle design in the moulds with the black cacao butter using an airbrush.
Spray the milk chocolate cacao butter evenly and thinly into the forms.
Temper Original Beans Virunga 70% and use this to shell the forms.
Allow the Forms to crystallise @ 12-15⁰C.
Place a small amount of the crumble into each half Sphere and then fill with the ganache.
Allow the Bon Bons to crystallise for a minimum of 3 hours at 12-15⁰C.
Cap the Bon Bons and chill for 10 Minutes @ 5⁰C.
Demould the Bon Bons and store them in an airtight container at 12-15⁰C & 50% humidity for up to 6 weeks.
Esmeraldas Milk 42% Couverture
Silky Milk Chocolate
Notes of caramel and hazelnuts with Fleur de Sel resonate throughout this silky milk Rare & Original chocolate. The taste floats down from Ecuador’s last Pacific cloudforest, where endangered tree frogs bask in the breeze.
Are you a business? Then we love to assist you via info@originalbeans.com
Specifications
- Weight
- 2000 g
- Cacao percentage
- 42%
- Bean Origin
- Esmeraldas, Ecuador
- Notes
- Price (100g)
- €2.92
Ingredients
Raw cane sugar*, cacao butter*, whole milk powder*, cacao mass*, fleur de sel. Milk solids: 20% minimum, cacao solids: 42% minimum. *Certified organic.
Average Nutritional Values
Per 100g Energy: 2455 KJ / 590 kcal Fat: 41g of which saturates: 26g Carbohydrate: 46g of which sugar: 45g Protein: 7g Salt: 0,2g
