Bomboane cu tonka si kalamansi
De cand cu sosirea lui Diego, in bucataria mea e mai mereu ciocolata. Topesc, temperez, fac bomboane la foc continuu. M-am indragostit de intreg procesul de realizare a bomboanelor de ciocolata. Imi place enorm sa vad cum cochiliile goale incep sa prinda viata pe masura ce adaug umpluturile si se finiseaza prin inchiderea lor cu ciocolata din nou. Magia insa se intampla in momentul in care intorci matrita si scoti bomboanele – atunci realizezi ca munca si migala ta nu au fost in zadar, abia atunci poti observa perfectiunea unei ciocolate de buna calitate si intelegi importanta tehnicii in sine.
Reteta de astazi contine doua ingrediente pe care le adore: recent descoperita tonka si mult iubitul kalamansi, ambele puternice, ambele interesante. Tonka e migdalata, usor vanilata in timp ce kalamansi, pe care l-ati mai vazut pe blog si la aceste tarte, e acrisor-amarui. Obtii la final o bomboana surprinzatoare, aromata, delicioasa in cochilia ei din ciocolata neagra amaruie.
Bomboane cu tonka si kalamansi
Ingrediente
Caramel de kalamansi:
- 120 g zahar
- 50 ml smantana pentru frisca 35%
- 45 g glucoza lichida
- 60 g piure de kalamansi
- 30 g piure de mango
- 110 g ciocolata cu lapte 40%
Ganache cu tonka:
- 120 ml smantana pentru frisca 35%
- 2 g tonka data pe razatoare
- 240 g ciocolata cu lapte 40%
- 8 g unt de cacao
- 15 g unt
Instructiuni
Caramel de kalamansi:
- Caramelizati zaharul pana devine auriu. Intre timp, incalziti smantana si glucoza pana la punctual de fierbere.
- Turnati piureul de kalamansi si mango peste lichidul fierbinte, apoi turnati totul peste zaharul caramelizat.
- Combinati caramelul cu ciocolata si mixati pana obtineti un amestec omogen, lucios, fin.
- Dati deoparte.
Ganache cu tonka:
- Incalziti smantana si tonka intr-un vas.
- In alt vas inalt, combinati ciocolata si untul de cacao apoi turnati deasupra smantana fierbinte. Adaugati untul.
- Mixati pana la omogenizare.
- Dati deoparte pana vine la temperatura camerei.
Pentru a finisa bomboanele:
- Temperati ciocolata. Realizat cochiliile bomboanelor din ciocolata temperata – folositi ciocolata neagra sau cu lapte.
- Puneti cele doua umpluturi in posuri de unica folosinta.
- Umpleti cochiliile gata realizate pe jumatate cu umplutura de kalamansi si finisati cu ganache cu tonka.
- Inchideti bomboanele cu ciocolata temperata si lasati sa cristalizeze.
- Intoarceti matrita invers pe suprafata de lucru si lociti-o usor pentru a elibera bomboanele.
ENGLISH
I must say that working with chocolate, particularly bonbons, has slowly crawled under my skin and I somehow can’t stop thinking about bonbons, about different mixes of flavors, about molds, about how to improve my skills. Knowing myself, I doubt this will stop soon enough! But it’s pretty amazing to be this excited about something. For me at least it can only mean one thing – my ability to learn is improved simply because I’m this interested in the matter.
Today’s recipe focuses on two ingredients that I adore: tonka – recently discovered, tonka is unique and the aroma it infuses into a filling or cream is amazing – and kalamansi – which you have seen on my blog in the past but mostly in cakes and tartlettes. Tonka is like vanilla and almonds mixed into one and kalamansi is like lime, mandarin and grapefruit mixed into one. You can only imagine that the final taste of the bonbons is surprising, but in the most pleasant way!
The two fillings complement each other well so the final taste is great and the final texture is just as good!
{Tonka Kalamansi Bonbons}
Ingrediente
Kalamansi caramel:
- 120 g white sugar
- 50 ml heavy cream
- 45 g glucose syrup
- 60 g kalamansi juice
- 30 g mango puree
- 110 g milk chocolate (40% cocoa content)
Tonka ganache:
- 120 ml heavy cream
- 2 g grated tonka
- 240 g milk chocolate (40%)
- 8 g cocoa butter
- 15 g butter
Instructiuni
Kalamansi caramel:
- Heat the cream with the glucose until the boiling point.
- In a different saucepan, heat the kalamansi juice and mango puree.
- Make a dry caramel with the sugar until it has a dark golden color.
- Combine the hot cream and fruit juices then pour gradually over the dry caramel, mixing well. Watch out as it might splash.
- Pour the caramel over the chocolate and mix well until smooth.
- Place aside until chilled.
Tonka ganache:
- Heat the cream to the boiling point. Remove from heat and add the grated tonka. Pour over the chocolate and cocoa butter.
- Mix well until smooth then add the butter and give it a good mix.
- Allow to come to room temperature.
To finish the bonbons:
- Make a bonbon shell with dark chocolate (50-60%) – use any shape you want for your mold! Allow the empty shells to crystallize before filling. Always use tempered chocolate for bonbons!
- Place both fillings into pastry bags.
- Fill the bonbons half way with kalamansi caramel then cover with tonka ganache.
- Cover the fillings with dark chocolate and allow to crystallize furthermore.
- Turn the molds upside down and tap gently to remove the bonbons from the molds.
