vegan bonbon
Blackberry compote
with Black Ceylon Tea ganache
EXPIRY TIME: 4 weeks as long as the storage temperature is 16-18C.
Blackberry compote
Total weight: 132 gr

Ingredients list
100 gr Blackberry pasteurised puree
20 gr bio cane sugar
5 gr glucose syrup
2 gr pectine
5 gr lemon juice

Method

Take blackberry puree, put into a pot and place on a low heat to warm.
Meantime combine sugar and pectin together. Mix well. Add it to the puree when its temperature is between 35-40 C (not higher). When it's simmering add glucose syrup. Leave to cook on low heat until its temperature reaches 103-105 C. Be careful not to burn it. Stir from time to time.
When it's ready take off from the heat. Add lemon juice. Stir.
Cool it down and blend with a hand stand blender. This will help to get silky texture. Pipe at the temperature of 27 C and fill 1/3 of a bonbon shell.
Ceylon Black Tea Ganache based on dark chocolate
Total weight: 282 gr

Ingredients list
40 gr coconut milk 20% fat content minimum
28 gr water
82 gr Ocoa dark chocolate 70%
36 gr deodorised coconut oil (melted)
10 gr cocoa butter
28 gr glucose powder
22 gr grape sugar
3 gr vegan protein
4 gr Ceylon black tea


Method
Weigh all the ingredients beforehand. Boil water. Weigh 45 gr of hot water with 4 gr of Ceylon tea. Leave to steep for 10-15 minutes.
Meanwhile melt chocolate and cocoa butter together to 40-43 C. Melt coconut oil separately in another bowl to 35 C. Combine all the fats together and stir.
In another bowl add coconut milk and 28 gr of steeped Ceylon tea. Warm them to 40 C. Then add sugars. Mix well until dissolved. Add vegan almond protein. Stir again. Measure the temperature. If it got lower, rewarm it again to 40C.
Then combine liquids with fats. Emulsify with a hand blender for 1 minute at least.
Pipe when the temperature reaches 28-29 C.

Notes on Ingredients
Sorbitol
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness.
Grape sugar or Dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine.
Inverted sugar/ Maple syrop
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother product texture.
Coconut oil
Choose odourless coconut oil as it won't interfere with the ganache flavour. Butter helps to soften the ganache texture.
Instruments list
Chocolate World CW 1904
Airbrush Iwata 0,6 nozzle
Compressor 4 bar pressure
Hoze
Paper towels
Coloured cocoa butter:
Roxy and Rich Silver, Dark Purple, Pastel Purple
You may create your own cocoa butter by yourself too. For this use cocoa butter and oil soluble colouring powder.
Melt cocoa butter to 50 C, add powder and use blender to dissolve powder. Cool down to the working temperature to 30-31C.
For colouring bonbons I use already coloured cocoa butters from Roxy&Rich.
All the colours should be TEMPERED before use.
Melt cocoa butter to 50 C and temper it on a marble slab by moving it back and forth until the temperature drops down to 30-31 C. After that it's ready to be used.