Matcha Cranberry Bonbons

 

• Dark or white chocolate shells

Cranberry Jelly

• 150g cranberry puree
• 50g sugar(1)
• 15g sugar(2)
• 1.5g citric acid
• 1.5g water
• 2.5g pectin*

Matcha Ganache

• 81g heavy cream
• 7.5g 43DE glucose syrup
• 15g sorbitol
• 9g 82.5% unsalted butter
• 150g Callebaut Velvet white chocolate
• 19.5g cocoa butter
• 6g pure matcha powder

Instructions:

Cranberry Jelly

1. Whisk together pectin and sugar(2).
2. Combine citric acid with water. Set aside.
3. Warm the cranberry puree with sugar(1) to 40C.
4. Whisk in the pectin+sugar mixture into the warmed puree.
5. Bring to a simmer. Simmer the jelly for 2min.
6. Take the jelly off the heat. Stir in the water+citric acid mixture.
7. Pour the jelly into a piping bag.
8. When the jelly has cooled to 29C pipe it into the chocolate shells. Fill the shells 1/3 full.

Matcha Ganache

1. Melt together white chocolate and cocoa butter to 40-45C.
2. Simultaneously heat together heavy cream, glucose syrup, and sorbitol to 50C.
3. Combine them together. Add in the butter and matcha powder.
4. Emulsify using an immersion blender. Pipe at 30C.

Notes:

1. This recipe makes enough to fill 32 bonbons that weigh 13g each(CW2295). 
2. The estimated shelf life is 30-45 days.
3. If you prefer sweeter bonbons then use white chocolate to shell, however, if you prefer them tart, then dark chocolate works perfectly.

* Pectin NH, yellow pectin, citrus and apple pectin will all work. Pectin x58 will not, there isn't enough calcium present.