- 165g whipped cream
- 85g invert sugar
- 440g guanaja pure chocolate (dark chocolate)
- 200g kumquat puree
- 50g cacao butter
- 40 ml Neolea extra virgin olive oil
- 300g white chocolate
- 200g whipped cream
- 150g sugar
- 60g water
- 80g cassis puree
- 20g sushi vinegar
- 4g guanaja
Boil invert sugar and kumquat puree until it becomes a cream. Make the chocolate liquid and mix it together with the cream, cocoa butter and olive oil. Let it rest.
Boil water and sugar to 106 degrees. Put the cream and cassis puree in and boil until you will receive a smooth paste. Put the chocolate and sushi vinegar inside and mix one more time. Let it rest.
For the chocolate mold to assemble, brush the mold with golden cacao butter and let it cool down. Pour in the chocolate (low temperature) and remove the air bubbles that might develop. Take the chocolate out of the mold by turning it upside down. You are able to remove the chocolate from the mold by rubbing the mold outside. Let it cool down one more time until chocolate is dry.
Now put in the first layer of caramel. Let it rest until stiff. In a next step the ganache is poured inside and needs to rest again. For the final step the bonbons are covered with chocolate and need to rest for one hour.
If this recipe might be too difficult for you to do at home, we can't blame you! That's why we arranged a giveaway this Easter Sunday. You can win one box mixed with ChocolEds bonbons and Neolea Extra Virgin Olive Oil. Stay tuned to find out more!