Thai Basil and Lime matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Thai Basil and Lime Tangy lime and coconut caramel meets an aromatic Thai basil ganache – completely vegan. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 96 bonbons · 3 molds of 32 Components Lime and Coconut Caramel AW 0.5547 38 grams1.34 oz lime purée 100 grams3.53 oz coconut cream (24%) 18 grams0.63 oz deodorized coconut oil 150 grams5.29 oz granulated sugar 50 grams1.76 oz water 35 grams1.23 oz glucose syrup (DE40) Thai Basil Ganache AW 0.7027 200 grams7.05 oz vegan "milk" chocolate 100 grams3.53 oz coconut cream (24%) 15 grams0.53 oz sorbitol powder 20 grams0.71 oz invert sugar 48 grams1.69 oz glucose syrup (DE40) 16 grams0.56 oz deodorized coconut oil 12 grams0.42 oz Thai basil Instructions Lime and Coconut Caramel 1 Pour the water into a saucepan, followed by the granulated sugar and glucose syrup. 2 Once you have a nice caramel tone, pour in the coconut cream, which must be at least 40°C (104°F) (it's important that the coconut cream contains nothing but coconut and water). 3 Cook to 107°C (225°F) and then add the lime purée, which should also be at least 40°C (104°F). 4 Then cook to 110°C (230°F), add the coconut oil, and make sure you get a good emulsion – use an immersion blender if needed. 5 Let it cool to at least 29°C (84°F) before filling the shells. Thai Basil Ganache 1 Pour the coconut cream into a saucepan and add the Thai basil. 2 Bring to a boil, cover with plastic wrap, and let it steep for 20 minutes. 3 Then warm it up again and strain out the Thai basil – you should have 84 grams2.96 oz left (if you end up with less, add a little more coconut cream). 4 Then add all the sugar types and heat the mixture to 40°C (104°F), while at the same time melting the chocolate to 40°C (104°F). 5 Combine in a beaker and add the coconut oil. 6 Blend thoroughly to achieve a good emulsion. 7 Fill the rest of the shells once the ganache reaches 29°C (84°F), let it set, and seal the bonbons. Notes

Thai Basil and Lime

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Thai Basil and Lime

Tangy lime and coconut caramel meets an aromatic Thai basil ganache – completely vegan.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 96 bonbons · 3 molds of 32

Components

Lime and Coconut Caramel

AW 0.5547

38 grams1.34 oz lime purée

100 grams3.53 oz coconut cream (24%)

18 grams0.63 oz deodorized coconut oil

150 grams5.29 oz granulated sugar

50 grams1.76 oz water

35 grams1.23 oz glucose syrup (DE40)

Thai Basil Ganache

AW 0.7027

200 grams7.05 oz vegan "milk" chocolate

100 grams3.53 oz coconut cream (24%)

15 grams0.53 oz sorbitol powder

20 grams0.71 oz invert sugar

48 grams1.69 oz glucose syrup (DE40)

16 grams0.56 oz deodorized coconut oil

12 grams0.42 oz Thai basil

Instructions

Lime and Coconut Caramel

Pour the water into a saucepan, followed by the granulated sugar and glucose syrup.

Once you have a nice caramel tone, pour in the coconut cream, which must be at least 40°C (104°F) (it's important that the coconut cream contains nothing but coconut and water).

Cook to 107°C (225°F) and then add the lime purée, which should also be at least 40°C (104°F).

Then cook to 110°C (230°F), add the coconut oil, and make sure you get a good emulsion – use an immersion blender if needed.

Let it cool to at least 29°C (84°F) before filling the shells.

Thai Basil Ganache

Pour the coconut cream into a saucepan and add the Thai basil.

Bring to a boil, cover with plastic wrap, and let it steep for 20 minutes.

Then warm it up again and strain out the Thai basil – you should have 84 grams2.96 oz left (if you end up with less, add a little more coconut cream).

Then add all the sugar types and heat the mixture to 40°C (104°F), while at the same time melting the chocolate to 40°C (104°F).

Combine in a beaker and add the coconut oil.

Blend thoroughly to achieve a good emulsion.

Fill the rest of the shells once the ganache reaches 29°C (84°F), let it set, and seal the bonbons.

Notes