Orange & Clove matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Orange & Clove Bonbons with what taste like the scent of the Swedish holiday! Bonbon mold Cabrellon 17167 — 11g Yield ≈ 96 bonbons · 4 molds of 24 Tools Immersion blender Components Orange Caramel AW 0.6713 145 grams5.11 oz granulated sugar A 30 grams1.06 oz water A 38 grams1.34 oz glucose syrup (DE40) 100 grams3.53 oz cream (36%) 5 drops orange essence 5 grams0.176 oz granulated sugar B 0.5 vanilla pod 2.5 grams0.088 oz water B 0.2 grams0.007 oz cream of tartar 10 drops orange oil Clove Ganache AW 0.6883 250 grams8.82 oz milk chocolate (40%) 125 grams4.41 oz cream (36%) 2 grams0.071 oz cloves 40 grams1.41 oz glucose syrup (DE40) 12.5 grams0.44 oz sorbitol powder 18.75 grams0.66 oz invert sugar Instructions Orange Caramel 1 Start by splitting the vanilla pod and kneading the vanilla seeds into granulated sugar B 2 Pour the cream into a small saucepan, add the orange essence and the sugar mixed with vanilla. Heat to 40°C (104°F) and maintain this temperature 3 Mix water B with the cream of tartar 4 Pour water A into a saucepan, followed by granulated sugar A 5 Heat the mixture. When it reaches 100°C (212°F), add the water and cream of tartar mixture 6 At 110°C (230°F), add the glucose syrup 7 Continue heating until the sugar develops a rich caramel tone. Deglaze the caramel with the cream and vanilla mixture, ensuring it is at 40°C (104°F) 8 Turn off the heat and add the orange oil 9 Pour into a container, cover with plastic wrap to prevent the caramel from drying on the surface 10 Pipe about 3 grams of caramel into each shell Clove Ganache 1 Pour the cream into a small saucepan, add the cloves, and bring to a boil. Cover with plastic wrap and let steep for 20 minutes 2 Strain out the cloves, add all the sugars, and heat the mixture to 40°C (104°F) 3 Meanwhile, melt the milk chocolate, ensuring it is also at 40°C (104°F) 4 Blend everything thoroughly with an immersion blender to create a smooth emulsion 5 Fill the remaining shells with the ganache - when it is at 29°C (84°F) 6 Once it has set, cap the bonbons, and enjoy! Notes

Orange & Clove

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Orange & Clove

Bonbons with what taste like the scent of the Swedish holiday!

Bonbon mold

Cabrellon 17167 — 11g

Yield

≈ 96 bonbons · 4 molds of 24

Tools

Immersion blender

Components

Orange Caramel

AW 0.6713

145 grams5.11 oz granulated sugar A

30 grams1.06 oz water A

38 grams1.34 oz glucose syrup (DE40)

100 grams3.53 oz cream (36%)

5 drops orange essence

5 grams0.176 oz granulated sugar B

0.5 vanilla pod

2.5 grams0.088 oz water B

0.2 grams0.007 oz cream of tartar

10 drops orange oil

Clove Ganache

AW 0.6883

250 grams8.82 oz milk chocolate (40%)

125 grams4.41 oz cream (36%)

2 grams0.071 oz cloves

40 grams1.41 oz glucose syrup (DE40)

12.5 grams0.44 oz sorbitol powder

18.75 grams0.66 oz invert sugar

Instructions

Orange Caramel

Start by splitting the vanilla pod and kneading the vanilla seeds into granulated sugar B

Pour the cream into a small saucepan, add the orange essence and the sugar mixed with vanilla. Heat to 40°C (104°F) and maintain this temperature

Mix water B with the cream of tartar

Pour water A into a saucepan, followed by granulated sugar A

Heat the mixture. When it reaches 100°C (212°F), add the water and cream of tartar mixture

At 110°C (230°F), add the glucose syrup

Continue heating until the sugar develops a rich caramel tone. Deglaze the caramel with the cream and vanilla mixture, ensuring it is at 40°C (104°F)

Turn off the heat and add the orange oil

Pour into a container, cover with plastic wrap to prevent the caramel from drying on the surface

Pipe about 3 grams of caramel into each shell

Clove Ganache

Pour the cream into a small saucepan, add the cloves, and bring to a boil. Cover with plastic wrap and let steep for 20 minutes

Strain out the cloves, add all the sugars, and heat the mixture to 40°C (104°F)

Meanwhile, melt the milk chocolate, ensuring it is also at 40°C (104°F)

Blend everything thoroughly with an immersion blender to create a smooth emulsion

Fill the remaining shells with the ganache - when it is at 29°C (84°F)

Once it has set, cap the bonbons, and enjoy!

Notes