Salty Licorice & Lemon matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Salty Licorice & Lemon Salty licorice fudge and a tangy lemon ganache - an amazing combo! Bonbon mold Chocolate World 1217 — 9g Yield ≈ 84 bonbons · 3½ molds of 24 Tools Immersion blender Components Salty Licorice Fudge AW 0.5005 250 grams8.82 oz whipping cream (40%) 250 grams8.82 oz granulated sugar 28 grams0.99 oz licorice powder 15 grams0.53 oz salmiak salt 176 grams6.21 oz glucose syrup (DE40) 108 grams3.81 oz white chocolate (37%) 12 grams0.42 oz cocoa butter This will make more than you need, make less if you don't want extra fudge. Lemon Ganache AW 0.8282 200 grams7.05 oz white chocolate (37%) 64 grams2.26 oz lemon purée 36 grams1.27 oz clarified butter 32 grams1.13 oz glucose syrup (DE40) 15 grams0.53 oz inverted sugar 10 grams0.35 oz sorbitol powder 4 drops lemon essential oil 1 pinch lecithin Instructions Salty Licorice Fudge 1 Pour the cream into a saucepan, followed by the salmiak salt, granulated sugar, licorice, and glucose syrup. 2 Cook everything to 115°C (239°F). 3 Turn off the heat, then add the white chocolate and cocoa butter. 4 Stir well until you get a good emulsion. 5 Pipe into a mold and use later. Lemon Ganache 1 Weigh the lemon purée, clarified butter, glucose syrup, inverted sugar, and sorbitol powder into a small saucepan. 2 Heat everything to 40°C (104°F) while melting the white chocolate to 40°C (104°F). 3 Pour the sugar, fat, and lemon mixture into a beaker, followed by the chocolate. 4 Then add the lemon oil along with a little lecithin. 5 Blend with an immersion blender to get a good emulsion - pipe a little into each bonbon shell once the ganache is at 29°C (84°F). Extra Fudge Cut the leftover fudge into pieces and enjoy it as is! “Bonus treat!” Notes

Salty Licorice & Lemon

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Salty Licorice & Lemon

Salty licorice fudge and a tangy lemon ganache - an amazing combo!

Bonbon mold

Chocolate World 1217 — 9g

Yield

≈ 84 bonbons · 3½ molds of 24

Tools

Immersion blender

Components

Salty Licorice Fudge

AW 0.5005

250 grams8.82 oz whipping cream (40%)

250 grams8.82 oz granulated sugar

28 grams0.99 oz licorice powder

15 grams0.53 oz salmiak salt

176 grams6.21 oz glucose syrup (DE40)

108 grams3.81 oz white chocolate (37%)

12 grams0.42 oz cocoa butter

This will make more than you need, make less if you don't want extra fudge.

Lemon Ganache

AW 0.8282

200 grams7.05 oz white chocolate (37%)

64 grams2.26 oz lemon purée

36 grams1.27 oz clarified butter

32 grams1.13 oz glucose syrup (DE40)

15 grams0.53 oz inverted sugar

10 grams0.35 oz sorbitol powder

4 drops lemon essential oil

1 pinch lecithin

Instructions

Salty Licorice Fudge

Pour the cream into a saucepan, followed by the salmiak salt, granulated sugar, licorice, and glucose syrup.

Cook everything to 115°C (239°F).

Turn off the heat, then add the white chocolate and cocoa butter.

Stir well until you get a good emulsion.

Pipe into a mold and use later.

Lemon Ganache

Weigh the lemon purée, clarified butter, glucose syrup, inverted sugar, and sorbitol powder into a small saucepan.

Heat everything to 40°C (104°F) while melting the white chocolate to 40°C (104°F).

Pour the sugar, fat, and lemon mixture into a beaker, followed by the chocolate.

Then add the lemon oil along with a little lecithin.

Blend with an immersion blender to get a good emulsion - pipe a little into each bonbon shell once the ganache is at 29°C (84°F).

Extra Fudge

Cut the leftover fudge into pieces and enjoy it as is!

“Bonus treat!”

Notes