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Professional
“Nana” Nyangbo Pineapple Chocolate Bonbons
Made with Nyangbo 68%
An original recipe by L'École Valrhona
3 stepsRecipe for use with 34 x 34 x 10cm frame
Recipe Step by Step
Step01
Citric Acid Liquid Mix
6g water
6g citric acid
Warm the water and incorporate the citric acid. Mix and leave to dissolve.
Step02
Pineapple Fruit Paste
800g Fresh pinapple juice
830g Caster sugar
20g Lime juice
120g Glucose DE 38/40
24g yellow pectin
11g Citric acid solution
Mix together the pectin and the sugar. Heat the fruit pulp with the lime juice to 105°F (40°C) then add the pectin and sugar mix, stirring all the while. Boil, then gradually add the rest of the caster sugar. Boil again then add the glucose. Cook at 75°Bx or 230°F (106°C). Once cooked, add the citric acid liquid mix and pour out immediately.
Step03
Nyangbo 68% Ganache For Framing
140g UHT cream 35%
30g Glucose DE 60
160g NYANGBO 68%
20g dry butter 84%
Heat the cream with the glucose to 165-175°F (75-80°C), then pour half over the chocolate fèves. Mix well with a spatula, add the rest of the cream, and mix in an electric mixer to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix in the electric mixer again. Pour out the ganache at a temperature of 90-95°F (34-36°C).
Assembly and finishing
Pour out the pineapple fruit paste into two 34 x 34cm x 4mm frames on a silicon sheet.
Leave to cool. Lay a 2mm-high frame over one of the frames of fruit paste and pour out the Nyangbo ganache. Leave to harden for 1 to 2 hours before covering the ganache with the second layer of fruit paste. Leave to harden for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once the ganache has crystallized, use the tempered dark couverture chocolate to coat both sides of the frame and use a slicing machine to cut out 15 x 37.5mm rectangles.
For the decoration, dip a plain pastry cutter into the sparkling gold and sparkling green solution (see photo). Leave to harden.