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KALAMANSI AND VANILLA BEAN BONBON
Made with Ivoire 35%
Exclusive Recipe by Chris Elbow
2 stepsRecipe Step by Step
KALAMANSI PÂTE DE FRUIT
255g kalamansi purée
105g pear purée
297g granulated sugar
50g glucose
7g pâte de fruit pectin
4g citric acid
WHITE CHOCOLATE-VANILLA BEAN GANACHE
200g heavy whipping cream
35g invert sugar
1 vanilla bean
split and scraped
40g butter
445g IVOIRE 35%
Assembly and finishing
Paint desired molds with yellow and green cocoa butter. Cast shells with Valrhona IVOIRE 35% chocolate and set aside to set. Transfer KALAMANSI PÂTE DE FRUIT to a pastry bag and fill the molds 1/3 of the way. Use the piping bag to fill the shells with KALAMANSI PÂTE DE FRUIT. Make sure that the temperature of the Ganache is 31°C (88°F) then fill the remainder of the shells to the top by piping in WHITE CHOCOLATE-VANILLA BEAN GANACHE. Allow to crystallize overnight. Then use tempered Valrhona IVOIRE 35% to seal up the bottoms.