Ruby Cherry Bonbon

Recipes for approx. 9 hemisphere praline shapes (2.5 cm diameter at 5g). A total of 360 hemispheres makes 180 cherry bonbons.

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150 g

Azúcar
205 g

Puré de cerezas negras
90 g

Glucosa
22 g

Azúcar
3 g

Pectina amarilla
3 g

ácido cítrico

Bring the sugar, purée and glucose to the boil. Mix sugar together with pectin and add to the hot mixture. Boil everything at 106°C, add citric acid and allow to cool. Stir until smooth and fill the prepared moulds to just under 1/3.

220 g

Puré de cerezas negras
70 g

Glucosa
20 g

Mantequilla clarificada
20 g

El azúcar invertido
50 g

Ncb-hd703-ca
340 g

Chr-q010azalex
20 g

Kirsch
3 g

ácido cítrico

Bring purée to the boil with glucose, butter and invert sugar. Allow to cool to 70°C and mix together with Ruby Azalina and cocoa butter. Add the kirsch and citric acid. Blend and temper at 29°C.