Chokladbiskvi matsrajala.com · free bonbon recipes |
Recipe by Mats Rajala Sharing is caring |
ChokladbiskviA silky butter ganache and a chewy biskvi crunch with browned butter. Bonbon mold Cabrellon 6024 — 11g Yield approx. 64 bonbons Tools Zester (Microplane) ComponentsButter Ganache AW 0.7277 104 (3.67 oz) grams unsalted butter (82%) 1 vanilla pod 32 (1.13 oz) grams glucose syrup (DE40) 64 (2.26 oz) grams milk chocolate (28%) 64 (2.26 oz) grams dark chocolate (64%) Biskvi Base Crisp AW 0.4196 Biskvi Base 200 (7.05 oz) grams almond paste 25 (0.88 oz) grams egg white (about one egg) Crisp Layer 100 (3.53 oz) grams biskvi base crumbs 60 (2.12 oz) grams browned butter 60 (2.12 oz) grams cocoa butter 1 (0.04 oz) grams salt There will be some biskvi base left over. Freeze it or enjoy it with your coffee! InstructionsButter Ganache 1 Slice the butter thinly and let it reach room temperature so it's easy to work with. 2 Split the vanilla pod, scrape out the seeds, and mix them thoroughly into the butter. 3 Then add the glucose syrup and mix with the butter to a homogeneous mass. 4 Melt the two types of chocolate together to 45°C (113°F). 5 Pre-crystallize (temper) the chocolate (this is important, otherwise the ganache will turn grainy), then mix it with the vanilla, glucose, and butter mixture. 6 The ganache should be under 29°C (84°F), so you can pipe about 4 grams (0.14 oz) into each shell right away once you're done. Biskvi Base Crisp Biskvi Base 1 Grate the almond paste finely. 2 Add the egg white and mix in thoroughly. 3 Pipe the almond paste out onto baking paper. 4 Bake in the oven at 175°C (347°F) for about 13 minutes. 5 Keep an eye on it so it doesn't burn. 6 Let cool. 7 Then blend 100 grams (3.53 oz) finely, so you get pipeable crumbs. Crisp Layer 1 Melt the browned butter and cocoa butter and mix with the biskvi base crumbs, then add the salt. 2 Pre-crystallize (temper) the mixture and fill the rest of the bonbon shells - about 3 grams (0.11 oz). 3 Let it crystallize completely, then seal the bonbons. Notes |