Intense Nyangbo

Coated Chocolate bonbons

Made with: Nyangbo 68%

State: 1

An original recipe from l'Ecole Valrhona.

Recipe for one 34 x 34 cm frame, 10 mm deep.

Recipe steps

Nyangbo Ganache

  • 105ginverted sugar
  • 580gwhipping cream 35%
  • 720gNyangbo 68%
  • 155gpasteurized butter
  1. Heat the cream with the inverted sugar to boiling point.
  2. Gradually pour the boiling hot liquid over the melted chocolate.
  3. Mix from the centre with a spatula to create a shiny and elastic core.
  4. This texture should be maintained throughout. As soon as the ganache has cooled to about 35/40 °C, add the diced butter and finish with a hand held mixer.
  5. Pour into a 34 x 34 cm frame, 10 mm deep, stuck on a guitar sheet sprayed with dark chocolate couverture.
  6. Allow to crystallize for 24 to 36 hours at 17 °C, 60% humidity.

Assembly and finishing

Precoat the ganache with dark chocolate couverture then cut 22.5 x 22.5 mm squares.
Before coating, turn the ganache on its side so as to coat the cut edge.
Coat the ganache rectangles with couverture.
Using a paper cornet, make lines and drops of orange cocoa butter tempered at 30/32 °C on a neutral guitar sheet.
When the cocoa butter has crystallized, use a brush to dust the surface with gold powder.
Immediately after the chocolates have been coated in the machine, press on transfer sheets.
Allow to crystallize before removing the backing.

Download in progress