Chocolate goat cheese bonbon

Name: Chocolate goat cheese bonbon
Ingredients: 500 g Water; 550 g Granulated sugar; 8 g Citric acid; 350 g goat milk; 100 g puffed rice; 25 g Invert sugar; Herbs; 40 g Glucose syrup; bonbon mold; green coloring; yellow coloring; Cocoa butter; Gold spray; 275 g tanzania; 100 g tanzania; 10 g Pectin; tempered chocolate

This recipe is featured in the Masterclass Patisserie with Hidde de Brabander on May 1, 2020.

You can watch this and more livestreams on the HANOS livestream page.

Ingredients

500gWater

550gGranulated sugar

8gCitric acid

Herbs

40gGlucose syrup

10gPectin

350ggoat milk

25gInvert sugar

275gtanzania

100gpuffed rice

100gtanzania

bonbon mold

green coloring

yellow coloring

Cocoa butter

Gold spray

tempered chocolate

Preparation

Heat the water to 50°C.
Grind the herbs in it and strain if necessary.
Mix the water with 500 grams of sugar and glucose and bring to a boil.
Meanwhile, mix 50 grams of sugar with the pectin and add.
Continue cooking while stirring to 107°C.
Add the citric acid and pour out.
After gelling, stir or blend smooth in a thermomixer.

Heat the milk with the invert sugar to 35°C.
Crystallize the chocolate.
Mix together in five steps in the thermomixer.
Whip until airy, but not too airy.

Melt the chocolate.
Mix the rice into the chocolate and spread it out between two sheets of plastic.
Let it crystallize and cut out shapes.

Clean the bonbon mold thoroughly with a clean cloth or paper.
Melt the cocoa butter and color it with the coloring agent. Then melt again to 40-50°C.
Add the coloring and mix everything together with an immersion blender until you have a homogeneous mixture.
Brush one side of the mold edges with the yellow cocoa butter. Gently smooth it out with your finger.
Do the same on the other side of the bonbon mold, but with the green cocoa butter.
Spray with a little gold spray.
Pipe the tempered chocolate into the bonbon mold (molding).
Pour the chocolate back into the bowl, but make sure all sides and corners of the cavities of the mold are evenly coated with chocolate.
Let the chocolate set for 5 minutes and let the excess chocolate drain off (until the drained chocolate starts to harden).
Fill the bonbon molds with the ganache. Then place the cut-out crunchy layer on top of the ganache.
Fill the molds with the tempered chocolate and smooth off well.
Let cool and unmold the bonbons.