NA NA Bonbons

Warm the water and incorporate the citric acid.



Mix and leave to dissolve.

Mix together the pectin and the sugar.



Heat the fruit purée with the lime juice to 105°F (40°C) then add the pectin and sugar mixture, stirring all the while.



Bring to a boil, then gradually add the rest of the sugar.



Bring to a boil again, then add the glucose.



Cook at 75°Bx or 230°F (106°C).



Once cooked, add the citric acid solution and pour out immediately.

Heat the cream with the glucose to 165-175°F (75-80°C), then combine half with the chocolate fèves. Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. Pour out the ganache at 90-95°F (34-36°C).

Pour out the pineapple fruit paste into two 34 × 34cm, 4mm-tall frames on a silicone sheet. Leave to cool.



Lay a 2mm-high frame over one of the frames of fruit paste and pour out the NYANGBO ganache.



Leave to set for 1 to 2 hours before covering the ganache with the second layer of fruit paste.



Leave to set for 24 to 36 hours at 60°F (17°C) with a humidity level of 60%.



Once the ganache has set, use the tempered NYANGBO to coat both sides of the frame and use a slicing machine to cut out 15 × 37.5mm rectangles.



Decorate whichever way you fancy. Leave to set.