Black satin chocolate bonbon

Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Blackberry caramel


    • Frozen fruit purée, sugar added : Blackberry - 220 g
    • Sugar - 300g
    • Glucose - 140g
    • Fresh cream - 380g
    • Butter - 90g
    • Salt - 5g
    • Vanilla pods - 1
    Make a caramel with the sugar and glucose.
    Heat the cream with the vanilla pod. Deglaze with the infused cream. Cook at 112 °C then add the puree. Cook again to 108 °C. Add the butter.
    Cool the mixture before filling the moulds.

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