Raspberry & Salty Licorice matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Raspberry & Salty Licorice A combo many love as candy - now as a bonbon. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 96 bonbons · 3 molds of 32 Tools Immersion blender Components Raspberry Marmalade AW 0.7734 120 grams4.23 oz raspberry purée 8 grams0.282 oz lemon purée 12 grams0.42 oz granulated sugar A 3 grams0.106 oz pectin 96 grams3.39 oz granulated sugar B 25 grams0.88 oz sorbitol powder 25 grams0.88 oz glucose syrup 0.5 scraped vanilla pod Salty Licorice Ganache AW 0.8054 200 grams7.05 oz milk chocolate (40%) 100 grams3.53 oz cream (36%) 7 grams0.247 oz sorbitol powder 15 grams0.53 oz inverted sugar 32 grams1.13 oz glucose syrup (DE40) 3 grams0.106 oz licorice powder 2 grams0.071 oz salmiak salt Instructions Raspberry Marmalade 1 Start by mixing granulated sugar A and the pectin in a small bowl. 2 Pour the raspberry purée and lemon purée into a saucepan. 3 Heat to 40°C (104°F) and whisk in the sugar-and-pectin mixture. 4 Then add the glucose syrup and bring to a boil before adding granulated sugar B and the sorbitol powder in three additions, bringing it back to a boil between each addition. 5 Then add half a scraped vanilla pod and cook the mixture up to 103°C (217°F). 6 Then pour into a container, cover with plastic wrap, and let cool to room temperature. 7 Pipe about 3 grams (0.11 oz) into each bonbon shell. Salty Licorice Ganache 1 Pour the cream and all the sugars into a small saucepan and heat to 40°C (104°F). 2 At the same time, melt the chocolate to 40°C (104°F). 3 Pour the cream-and-sugar mixture into a beaker, followed by the licorice powder and salmiak salt, and the melted chocolate. 4 Blend well with an immersion blender, and once the ganache has cooled to 29°C (84°F), fill the rest of the shells with the ganache. 5 Let it crystallize, seal, and enjoy. Notes

Raspberry & Salty Licorice

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Raspberry & Salty Licorice

A combo many love as candy - now as a bonbon.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 96 bonbons · 3 molds of 32

Tools

Immersion blender

Components

Raspberry Marmalade

AW 0.7734

120 grams4.23 oz raspberry purée

8 grams0.282 oz lemon purée

12 grams0.42 oz granulated sugar A

3 grams0.106 oz pectin

96 grams3.39 oz granulated sugar B

25 grams0.88 oz sorbitol powder

25 grams0.88 oz glucose syrup

0.5 scraped vanilla pod

Salty Licorice Ganache

AW 0.8054

200 grams7.05 oz milk chocolate (40%)

100 grams3.53 oz cream (36%)

7 grams0.247 oz sorbitol powder

15 grams0.53 oz inverted sugar

32 grams1.13 oz glucose syrup (DE40)

3 grams0.106 oz licorice powder

2 grams0.071 oz salmiak salt

Instructions

Raspberry Marmalade

Start by mixing granulated sugar A and the pectin in a small bowl.

Pour the raspberry purée and lemon purée into a saucepan.

Heat to 40°C (104°F) and whisk in the sugar-and-pectin mixture.

Then add the glucose syrup and bring to a boil before adding granulated sugar B and the sorbitol powder in three additions, bringing it back to a boil between each addition.

Then add half a scraped vanilla pod and cook the mixture up to 103°C (217°F).

Then pour into a container, cover with plastic wrap, and let cool to room temperature.

Pipe about 3 grams (0.11 oz) into each bonbon shell.

Salty Licorice Ganache

Pour the cream and all the sugars into a small saucepan and heat to 40°C (104°F).

At the same time, melt the chocolate to 40°C (104°F).

Pour the cream-and-sugar mixture into a beaker, followed by the licorice powder and salmiak salt, and the melted chocolate.

Blend well with an immersion blender, and once the ganache has cooled to 29°C (84°F), fill the rest of the shells with the ganache.

Let it crystallize, seal, and enjoy.

Notes