Yuzu, Yogurt & Strawberry Bonbon

Start with very clean molds.
Spray red cocoa butter, tempered at 32° C, on only one side of the mold.
Spray silver cocoa butter, tempered at 32° C, on the other side of the mold, overlapping with the red slightly.
Spray black cocoa butter, tempered at 32° C, all over the mold.
Place the molds in the fridge for 10 minutes.
When they are at 18° C, make shells with tempered Cacao Barry Alunga 41% milk chocolate.

Pipe a little yuzu yogurt ganache in the milk chocolate shells.
Press inside each shell a strawberry crunch half sphere.
Place in the fridge for 10 minutes.
Wrap the molds with plastic. Keep at 17° C and close the next day with tempered Cacao Barry Alunga 41% milk chocolate.

When developing your own recipes, it is important to understand the properties of each ingredient.

COCOA BUTTER:
Cocoa butter has the ability to harden the mass.

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.