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Professional
Molded Oabika Chocolate Bonbon
Made with Oabika - Gold of the pod
An original recipe from David Briand & Baptiste Sirand
1 stepMakes 240 pieces
Recipe Step by Step
Step01
GANACHE FOR MOLDED OABIKA BONBONS
500g Heavy cream 36%
230 g OABIKA
190g Glucose DE 60
490 g NYANGBO 68%
100g CLARIFIED BUTTER
Heat the cream, Oabika and the glucose DE 60 to 160°F (70°C).
Slowly pour the hot mixture on the melted chocolate and unmelted clarified butter.
Use a spatula to stir the center of the mixture in a circular motion to obtain a shiny, elastic texture.
Maintain this texture throughout the mixing process.
Mix.
Slowly pour the hot mixture on the melted chocolate and unmelted clarified butter.
Use a spatula to stir the center of the mixture in a circular motion to obtain a shiny, elastic texture.
Maintain this texture throughout the mixing process.
Mix.
Assembly and finishing
Using a spray gun, spray the molds with tempered red cocoa butter (85-90°F/30-32°C) on a low pressure to create a “speckled” effect on the molds.
Scrape off any excess and leave to set.
Put into molds with the pre-crystallized NYANGBO 68% couverture.
Turn out and leave the chocolate to spread for a few moments, then smooth away any excess.
Drain the molds holding them suspended over two pastry rulers and before the mixture sets completely, remove any excess from the half-spheres.
Leave to set.
Use a piping bag to fill the molded bonbons with the OABIKA ganache heated to 85-90°F (30-32°C). (about 6g).
Leave to set for 24 hours at 60°F (17°C) and at 60% relative humidity.
To seal, heat the edges of the half-spheres with a heat gun and then seal with some pre-crystallized NYANGBO couverture.
This way, the joints will be seamless.
Tip: To ensure that the underside of the bonbons is smooth, apply a thin layer of tempered couverture chocolate, cover with a guitar sheet
and press down, making sure to remove all the air with a thin spatula.
Leave to set at 60°F (17°C) then remove from the molds.