Malagasy
In the design of the Bonbon I chose to focus on the aspects of contamination and globalization, typical of Generation Z.
Gen Z loves to travel, get to know and discover new tastes and unusual places, rich in history and cultures. They feel at ease with their peers from all over the world, thanks to the fact that they were born with the internet in their hands and they communicate continuously with other kids from all over the world. They want to learn new skills from other kids, they have an open mind and they want to explore the world, learn about new cultures, know what's going on in the world and they want to be the first to try new things.
Globalization is a phenomenon to be regulated and kept under control, because it impacts on respect for the environment and CO-2 emissions, but it allows the GenZ to know, discover and increase its cultural background.
Recipe
Black cherry gelee
| ingredients | preparation |
|---|---|
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Rehydrate the gelatin with lemon juice Mix the sugar with the pectin Heat the puree to 45°C and add the sugar mixture Bring to a boil and add the rehydrated gelatin, emulsifying
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OR NOIR GANACHE
| ingredients | preparation |
|---|---|
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Heat milk and sugars to 35 ° C Melt the chocolate at 45°C Pour the liquids over the chocolate and emulsify Add the oil and emulsify Add soft anhydrous butter and emulsify Use at 28°C
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PISTACHIO PRALINE
| ingredients | preparation |
|---|---|
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Melt the cocoa butter and add it to the praline with salt Add the cornflakes and chop the mixture Bring to 45°C and pre-crystallize at 26°C Spread between two acetates, cool and cut to size |
Assembly and finishing
Cast polycarbonate molds with pre-crystallized Barry Or Noir Malagasy Cocoa cover Pipe the gelée and let it set Pipe the ganache and arrange the previously cupped praline Cap with the pre-crystallized chocolate |