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Professional
Oabika Nyangbo Chocolate Bonbon
Made with Oabika - Gold of the pod
An original recipe from David Briand & Baptiste Sirand
3 stepsRecipe calculated for one 34cm × 10mm frame; Makes 165 pieces
Recipe Step by Step
Step01
OABIKA NYANGBO GANACHE FOR COATING
220 g OABIKA
340g Heavy cream 36%
480 g NYANGBO 68%
Heat the cream along with the OABIKA to 165°F (75°C), pour half of the mixture over the chocolate beans.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion.
Pour the ganache at a temperature of 93-95°F (34-36°C) into a frame previously fixed to a pre-coated guitar sheet.
Leave to set for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion.
Pour the ganache at a temperature of 93-95°F (34-36°C) into a frame previously fixed to a pre-coated guitar sheet.
Leave to set for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
Step02
CITRIC ACID SOLUTION
4g Mineral water
4g Citric acid
Warm the water slightly and incorporate the citric acid. Mix and leave to dissolve.
Step03
OABIKA 74°B GEL
500 g Mineral water
450 g OABIKA
62g Sugar
12g Yellow Pectin
320g Sugar
7.5g Citric acid solution
Heat the water along with the OABIKA.
Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of sugar.
Bring to a boil before adding the remaining sugar.
Cook the mixture at 226°F (108°C) i.e. about 74°Brix. Add the citric acid solution.
Pour out.
Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of sugar.
Bring to a boil before adding the remaining sugar.
Cook the mixture at 226°F (108°C) i.e. about 74°Brix. Add the citric acid solution.
Pour out.
Assembly and finishing
Pour the fruit gel into a 34 × 34cm tray of 4mm in height on a silicone mat.
Leave to cool.
Place a 6mm high tray on top of the fruit gel and pour in the chocolate ganache.
Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once the ganache has set, coat both sides of the frame with the set dark chocolate topping and cut out 15 × 30mm rectangles with a guitar cutter.
Coat with the dark chocolate topping, then before removing from the mat, sprinkle cocoa powder on each bonbon and cover with a guitar sheet, applying light pressure to each bonbon.
Leave to set.