Nevado beer bon bons (EN)

Ez a recept angol nyelven elérhető!
By: Jorge Llanderal
Fino de aroma master chocolatier
By: Jorge Llanderal
Fino de aroma master chocolatier
Összetevők
- 100g Fresh cream
- 100g Blond beer with high alcohol content
- 40g Glucose
- 400g Nevado White Chocolate
- 32g Sorbitol (Sugar substitute)
Elkészítés
- In a sauce pot, combine the cream, beer, the glucose and the sorbitol and bring to a boil. Stir periodically and continue to cook till the temperature reaches 30°C.
- Incorporate the melted Nevado White Chocolate to the mixture. Emulsify well.
- Cover the ganache with a plastic sheet and set aside until it cools down.
- Pipe in the prepared ganache that must be less than 27°C into the cavities of the prepared confection molds, these can be made with Nevado White Chocolate or Misterio 58% Dark Chocolate. Allow the ganache to set, before capping the confection bottoms.
- Once your confections are completed, unmold, and store in an airtight container.