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DeZaan Hero Image Of Valentine’s Day Bonbon For Two
Part 1: Blood Orange Gel
  • 300g Blood Orange Juice
  • 150g Water
  • 150g Granulated Sugar
  • 6g Agar Agar
  • 2g Vanilla Bean Paste
  1. In a pot, add all the ingredients and whisk to combine.
  2. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes.
  3. Pour the mixture into a shallow container. Allow to set up in the fridge.
  4. Once firm, puree in a blender until evenly smooth.
  5. Pass through a strainer and reserve until needed in a piping bag.
Part 2: Almond Crunch
  • 50g Panko
  • 30g Butter
  • 1g Salt
  • 5g Vanilla Bean Paste
  • 150g Almonds (roasted)
  • 80g Caramelized Sugar
  • 25g Cocoa Nibs
  • 14g deZaan Crimson Red Cocoa Powder
  1. Toss the panko with the melted butter, salt, and vanilla bean paste.
  2. Bake at 180°C/350°F for about 10 minutes, until evenly golden brown. Set aside to cool.
  3. Combine the roasted almonds and caramelized sugar.
  4. Blend until smooth and transfer to a bowl with the panko mixture, cocoa nibs, and deZaan Crimson Red cocoa powder.
  5. Mix until evenly combined.
Part 3: Grand Marnier Caramel
  • 200g Granulated Sugar
  • 100g Butter
  • 100g Cream 35%
  • 1g Sea Salt
  • 3g Soy Lecithin
  • 5g Vanilla Bean Paste
  • 5g Orange Zest
  • 50g Grand Marnier
  1. In a pot, caramelize the sugar.
  2. Turn off the heat and whisk in the butter followed by the cream.
  3. With a hand blender, blend in the salt, lecithin, vanilla, orange zest, and grand marnier.
  4. Allow to cool and reserve in a piping bag until needed.
Part 4: Whipped Crimson Red Ganache
  • 285g Cream 35%
  • 114g Glucose
  • 1.25g Sea Salt
  • 184g Brown Sugar
  • 57g Milk Powder
  • 120g deZaan Crimson Red Cocoa Powder
  • 13g Vanilla Paste
  • 50g Butter (soft)
  1. Place the cream, glucose, sea salt, brown sugar, and milk powder in a pot. Bring to a simmer and ensure everything has dissolved.
  2. Pour the cream mixture over the deZaan Crimson Red cocoa powder with the vanilla bean paste. With a hand blender, blend until smooth. Then, blend in the butter.
  3. Strain and chill overnight.
  4. Once set, whisk the ganache until firm. Reserve in a piping bag until needed.
Part 5: Pink Velvet Spray
  • 500g Cocoa Butter
  • 500g White Chocolate
  • 10g Pink Cocoa Butter
  1. Gently melt all the ingredients together.
  2. Adjust the color to your preference.
Part 6: Stiff Royal Icing
  • 90g Egg Whites
  • 454g Confectioners' Sugar
  1. Whisk the egg whites to soft peaks.
  2. Gradually add the confectioners' sugar.
  3. Reserve in a piping bag until needed.
Part 7: Assembly
  • Chocolate Shell (70mm X 35mm half sphere polycarbonate mold)
  • 8g Blood Orange Gel
  • 15g Almond Crunch
  • 16g Grand Marnier Caramel
  • 35g Whipped Crimson Red Ganache
  • Velvet Spray
  • Royal Icing
  1. Prep the polycarbonate molds with dark chocolate.
  2. In each mold, layer in your filling starting with the blood orange gel, followed by the almond crunch and caramel. Finish with the ganache. Close off the molds.
  3. Once set, unmold the bonbons and reserve them chilled. This will help with the setting of the velvet spray.
  4. Spray the bonbons evenly with the velvet spray.
  5. Pipe a heart on each one and paint or splatter the heart with gold luster dust.


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