You are using an outdated browser. Please upgrade your browser to improve your experience and security.
RASPBERRY INSPIRATION MALINKO
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
An original recipe by Romain Grzelczyk, Pastry Chef at L’École ValrhonaRecipe makes 240 x 3cm half-spheres1 step
Recipe Step by Step
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 85°F (30°C). Partially spray the half-sphere molds.Scrape off any excess and leave to harden.Then use as a mold for the pre-set RASPBERRY INSPIRATION couverture.Turn out and leave to spread 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 when you do this, the ganache does not reach a temperature of 80°F (28°C).Leave to harden for 24 hours at 60°F (17°C) 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 some tempered BAHIBÉ. This way, the joints will be seamless.