PRESERVE THE CLOUD FOREST HOME OF THE SILKY TREE FROGS
Bon Bon Café IntenseView Origin
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.Add to cart
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.
140 g Esmeraldas Milk 42% Couverture
460 g Original Beans Virunga 70%
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.
Ingredients: 80g Ingredients / 420g UHT Cream 35% / 90g Trimoline / Creme de Sucre / 80g Glucose syrup 60DE / 80g Sorbitol Powder / 460g Original Beans Virunga 70% / 100g Original Beans Esmeraldas Milk 42% Couverture / 50g Cacao Butter / 149g Anhydrous Butter / 2g Maldon Sea Salt
Mix Andraschko Colombia Coffee Beans and UHT Cream 35% together and boil. Steep for 48 hours.
Strain and re-weigh, top up with fresh cream if needed.
After 48 hours mix Trimoline / Creme de Sucre, Glucose syrup 60DE and Sorbitol Powder together with Cafe Cream and heat up to 40˚C.
Mix and heat Original Beans Virunga 70%, Original Beans Esmeraldas Milk 42%, Cacao Butter, Anhydrous Butter and Maldon Sea Salt up to 40˚C. Add the Cream mix from previous step, mix and emulsify to a smooth glossy Ganache.
Mixture needs to reach a 31˚C filling temperature.
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.
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.
Direct-trade cacao beans*, cacao butter*, raw cane sugar*, milk*, fleur de sel* (*certified organic)
Organic Milk Chocolate Nutrition Facts Per 100g Energy: 2463 kJ / 588 kcal Fat: 44g Thereof Saturated fat: 25g Carbohydrate: 49g Thereof Sugars: 45g Dietary Fibre: 3g Protein: 7g Salt: 0.30g Iron: 3,2mg Calcium: 270mg
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