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Home / White Chocolate Peach-Mango Bonbon

White Chocolate Peach-Mango Bonbon

White Chocolate Peach-Mango Bonbon

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

Ingredients

300g (10.6oz)
150g (5.3oz)
400g (14.1oz)
400g (14.1oz)
80g (2.8oz)
150g (5.3oz)
200g (7.1oz)

Method of Preparation

  1. Combine the sugar and glucose and caramelize.
  2. Slowly add in the heavy cream to deglaze the caramel. Once all the cream is added, return to a full boil.
  3. Bring to a full boil the apricot puree and the and add to the cream mixture. Bring to 106°C/222°F. Leave to cool.
  4. Mix in the butter until combined, then add in the melted white chocolate.
  5. Pipe the ganache into moulded shells and allow to cool before closing.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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