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Recipe Step by Step
500g Yuzu purée
385g MILK BAHIBE 46%
150g European Butter
Cook the purée, sugar and glucose at 104°C (220°F).
Stop cooking and let the temperature fall to 75-80°C (165-175°F) .
Slowly pour this hot mixture over the melted BAHIBÉ 46% Couverture.
Immediately mix using an immersion blender to make a perfect emulsion.
As soon as the mixture is at 35°C (95°F) , add the tempered butter and mix in an electric mixer.
Assembly and finishing
Use a spray gun and spray gun mixture which you have pre-set at 30°C (85°F). Partially spray the half-sphere molds. Scrape off any excess and leave to harden. Then use as a mold for the pre-set fruit couverture. Turn out and leave to spread the pre-set YUZU INSPIRATION COUVERTURE for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Before they harden completely, trim any excess off the half-spheres. Leave to harden. Use a piping bag to fill the half-spheres with ganache. Make sure that the temperature of the ganache is below 28°C (80°F). Leave to harden for 24 hours at 17°C (60°F) and a 60% relative humidity level. To seal the chocolate bonbons, use a heat gun to soften the edges of the half-spheres, then close off the hole with tempered Bahibé. This way, the joints will be seamless.Tip: For chocolate bonbons with totally smooth bases, apply a fine layer of tempered YUZU INSPIRATION then immediately cover with acetate paperand press down, making sure to remove any air bubbles using a thin spatula. Leave to harden at 17°C (60°F) then turn out.