White chocolate bonbon with thyme and mandarin

Name: White chocolate bonbon with thyme and mandarin
Ingredients: 200 g Cocoa butter; orange powder coloring; Thyme; green powder coloring; 15 g Lime juice; 50 g Cocoa butter; 40 ml extra virgin olive oil; 85 g Invert sugar; 440 g Jivara Valrhona chocolate; mandarin and thyme chocolate ganache; 1 units.items bonbon mold; 1 units.items PME Airbrush set; 600 g white chocolate Ivoire Valrhona; 165 g whipping cream 35%; 200 g mandarin purée; cocoa butter with powder coloring

For this recipe, our FoodXperience chef Edwin used the Airbrush (62005670).

Ingredients

200gCocoa butter

orange powder coloring

green powder coloring

Thyme

15gLime juice

50gCocoa butter

40mlextra virgin olive oil

85gInvert sugar

440gJivara Valrhona chocolate

165gwhipping cream 35%

200gmandarin purée

mandarin and thyme chocolate ganache

1units.itemsbonbon mold

1units.itemsPME Airbrush set

600gwhite chocolate Ivoire Valrhona

Preparation

Melt 100 grams of cocoa butter to 45°C.
Add 4 grams of green powder coloring and stir well.
Quickly bring the temperature down to 30°C.
Repeat the same process, but with the orange powder coloring.
Process a day later so the color can fully infuse into the cocoa butter.

Bring the mandarin purée and thyme to a boil together and let infuse in a warm place for about 30 minutes.
Strain the mixture and add the invert sugar, cream, and lime juice, then bring to a boil again.
Add the warm liquid to the cocoa butter, white chocolate, and olive oil.
Let stand for 1 minute and emulsify with a hand blender.

Place the Airbrush in a warm spot such as a plate warmer or oven at 50-60°C (a heat gun is essential for working with cocoa butter).
Put the melted cocoa butter in the Airbrush and spray the chocolate mold with it.
Let set.
Heat 450 grams of white chocolate in the melting pot to 45°C. Check the temperature with a thermometer. If you don't have a chocolate melting pot, you can also do this au bain marie or in the microwave. Make sure the microwave is not on full power.
Add another 150 grams of chocolate to the melted chocolate little by little until 29°C is reached. Stirring the chocolate well is an important part of tempering. We always do a test first by putting a spoonful of chocolate on some parchment paper to see if the chocolate sets well and has a nice shine.
Then fill the chocolate mold with white chocolate couverture. Tap out the air with the back of a palette knife and then pour out the white chocolate again.
Next, fill the molds with the chocolate ganache and let it set.
Finish with a thin layer of tempered chocolate for the base.