Yuzu, Yogurt & Strawberry Bonbon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/f56cf2d2607b2e771e4d3f998870fe4f.jpg?itok=KnS86sOp)
Yuzu & yogurt ganache
ingredients | preparation |
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In a pot, warm yuzu juice with sugars, butter, salt, & lecithin to 40° C. |
Strawberry pecan crunch
ingredients | preparation |
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In a bowl, mix the pecan paste with melted cocoa butter. Add all the rest of the ingredients and mix. |
Decor
Start with very clean molds. |
Assembly
Pipe a little yuzu yogurt ganache in the milk chocolate shells. |
TECHNICAL TIPS: ingredient properties
When developing your own recipes, it is important to understand the properties of each ingredient. COCOA BUTTER: COUVERTURES: Couvertures are responsible for giving a product chocolate taste. In certain cases, it is not precisely what we are looking for, so I use white chocolate. Couvertures also have a hardening effect because they contain cocoa butter. That being said, a recipe with high cocoa butter content will have a dry and unpleasant texture. PECAN PASTE: Pecan paste has a mild taste compared to other nuts like pistachio or hazelnut. In this case, that is ideal so that we can taste the strawberry flavor. Nut pastes have the property of softening the cocoa butter. We can conclude that finding a good balance between cocoa butter and/or chocolate versus pecan or other nut pastes is what will give us the perfect recipe and texture at the end. We want it to be hard to manipulate but soft enough that it melts in our mouths. |