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Dark Lesuk Port Wine Bonbon

Recette

  1. Portwein-Ganache
  2. Decorating and filling the mould

Portwein-Ganache

ingrédients préparation
  • 115g
    crème
  • 100g
    vin de Porto
  • 10g
    sucre inverti
  • 15g
    beurre
  • 1g
    ground cloves
  • 150g
    CHD-P202LESKE

Bring cream, port wine, sugar and ground cloves to a boil. Leave to cool to 40°C. Melt Dark LesukTM to 35°C. Combine all ingredients, including the butter with a hand blender.
  • 115g
  • 100g
    vin de Porto
  • 10g
    sirop de sucre inverti
  • 150g
    CHD-P202LESKE
  • 15g
    Beurre de glacier Corman
  • 1g

Rahm, Portwein, Zucker und gemahlene Nelken zum Kochen bringen. Auf 40°C abkühlen lassen. Dark Lesuk Couverture auf 35°C schmelzen. Kombinieren Sie alle Zutaten, einschließlich der Butter, mit einem Stabmixer.
 

Decorating and filling the mould

Spray the moulds with purple-coloured, crystallised cocoa butter. Leave to set, then spray again using a solution of bronze powder and 40% alcohol (ratio 1:9). Spray with white cocoa butter for a shiny surface. Cast with Dark Lesuk. Fill mould with ganache. Leave to crystallise overnight, then seal with Dark Lesuk.

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