Sacher Cake bonbon
Ingredients
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70% Suhum Ambanja Organic Ganache
Sacher Cake
Apricot Jelly
Instructions
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70% Suhum Ambanja Organic Ganache
- Bring cream, invert sugar and butter to a light boil.
- Add the 70% Organic Suhum Ambanja in parts and emulsify with an immersion blender.
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Sacher Cake
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Sift flour and cocoa powder together twice. Set aside.
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Cream the butter and half of the sugar together until light and fluffy. Gradually add the egg yolks and beat well.
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Mix in the sifted flour, cocoa powder, oil and almond flour.
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Whip the egg whites to soft peaks, then gradually add the remaining sugar and continue whipping until stiff, glossy peaks form. Lighten the batter by folding in approximately one-quarter of the egg whites, then fold in the remaining whites.
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Divide batter into a sheet pan and bake at 180°C until set
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Apricot Jelly
- Combine the water and tartaric acid and whisk until the acid is completely dissolved. Set aside.
- Combine the pectin and sugar #1 well.
- In a pot, mix together the apricot puree, and pectin then bring to a light boil over medium heat
- Add sugar #2 and bring to a boil making sure the mixture cooks at a medium to high heat and not too rapidly or else most of the liquid will evaporate.
- Cook to 104 C, whisk in the water and tartaric acid mix, and stir well making sure this mixture gets evenly distributed throughout the entire jelly
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ASSEMBLY
- Refrigerate the mold for 20 minutes or until it reaches a temperature of 4 C
- Drizzle lines of 70% Suhum Ambanja Organic on multiple directions onto the chilled mold
- Place 250 grams of the baked Sacher cake into a food processor and process to obtain small crumbles (do not over process), gently combine with the 70% Suhum Ambanja Organic Ganache which should be at 31C.
- Bring the above ganache to 24 C and pipe into the cavities of each mold leaving space for a small amount of apricot jelly.
- Place a thin layer of chocolate evenly onto a guitar sheet and cap the back of the mold.
- Allow to crystallize then remove and join each halved sphere into one using a small amount of tempered chocolate.
- Freeze for 15 minutes making sure the bonbons do not pick up or form any ice crystals, then airbrush with a mixture of dark chocolate couverture and cocoa butter at 26°C
- Allow to dry at room temperature and place on a tiny circle of tempered chocolate to prevent rolling.
- Garnish with two thin slices of sweet-dried apricot.
cake, sacher cake, apricot, ganache
