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Orange & Clove
matsrajala.com · free bonbon recipes
Recipe by Mats Rajala
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Orange & Clove

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

Components

Orange Caramel
AW 0.6713
290 grams (10.23 oz) granulated sugar A
100 grams (3.53 oz) water A
75 grams 2.65 (oz) glucose syrup (DE40)
200 grams (7.05 oz) cream (36%)
10 drops orange essence
10 grams (0.35 oz) granulated sugar B
1 vanilla pod
5 grams (0.18 oz) water B
0.3 grams (0.01 oz) cream of tartar
20 drops orange oil
Clove Ganache
AW 0.6883
200 grams (7.05 oz) milk chocolate (40%)
100 grams (3.53 oz) cream (36%)
1.5 grams (0.05 oz) cloves
32 grams (1.13 oz) glucose syrup (DE40)
10 grams (0.35 oz)sorbitol powder
15 grams (0.53 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 20 drops of orange oil
9
Pour into a container, cover with plastic wrap to prevent the caramel from drying on the surface
10
Add the candied orange peel once it has cooled
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
6
Once it has set, cap the bonbons, and enjoy!
Notes