Great Chocolate Bonbon

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Ingredients

Chocolate Ice Cream

  • 450 g water
  • 80 g milk powder
  • 50 g sucrose
  • 4 g ice cream stabiliser
  • 25 g egg yolk
  • 225 g invert sugar
  • 170 g dark chocolate couverture, Cuba single origin 70%

Painted Blown Caramel

  • 500 g fondant
  • 250 g glucose
  • 250 g isomalt sugar
  • 40 drops 50% solution of citric acid and water

Coating

  • 200 g cocoa butter
  • 200 g dark chocolate couverture, Fleur de Cacao 70%

Chocolate Mousse

  • 170 g egg
  • 70 g sugar
  • 225 g dark chocolate couverture, Cuba single origin 70%
  • 370 g of half-whipped cream

Praline Cream

  • 100 g cream
  • 100 g Praline Favorites
  • Onctueux 50%
  • ½ sheet gelatin

Method

Chocolate Ice Cream

  1. Mix the water with milk powder in a with blender then heat to about 50°C.
  2. Mix in the stabiliser, sucrose, egg yolks and invert sugar and heat to 85°C.
  3. Add the Origine Cuba 70% couverture, allow to cool then freeze the mixture and keep in the freezer at -18°C for a minimum of 12 hours.

Painted Blown Caramel

  1. Melt the fondant and sugar, add the isomalt and heat to 158°C to dissolve.
  2. Allow to cool to 140°C then add the citric 50% solution.
  3. Roll out on a silicone mat and, wearing latex gloves work the caramel, stretching out and bringing the tips together 20 times.
  4. Form balls from the caramel, about 1cm in diameter, then inflate the balls, with the aid of a pump, to blow the candy.
  5. Melt the Fleur de Cao couverture with the cocoa butter, and temper.
  6. Fill, empty and cover the blown caramel balls, to achieve a thin, impervious coating inside and out.

Chocolate Mousse

  1. Combine the eggs and sugar together to form a paste.
  2. Cook in the microwave, beating every 30 seconds until it thickens and doubles in volume. Melt the Origin Cuba 70% couverture and carefully incorporate into the egg mixture, then while constantly stirring, fold through the half whipped cream. Place the mixture into a piping bag and store in the fridge.

Praline Cream

  1. Soften the gelatin in water.
  2. Warm the cream and and dissolve the softened gelatine in to it.
  3. Add the cream to the Favorites Onctueux 50% slowly, stirring constantly to achieve a rubber emulsion.

To Serve

Arrange equal portions of the ice cream, mousse and praline on the plate and finish with the blown candy.

Chef Magazine / Issue 33 / February / 2014