Apricot Cardamom Bonbons

Apricot Cardamom Bonbons by Deden Putra.

Apricot cardamom jam and white chocolate apricot ganache by Deden Putra, Executive Pastry Chef of The Peninsula in New York, NY.

 


This recipe is for an element that is part of a large showpiece. Chefs competing in CRPC 4: Episode 4 were required to create 2 confections: a creative caramel and/or nougat and a unique chocolate bonbon. To see the recipe for the other element of this showpiece, go to:
Soursop Soft Caramels


 

Yield: 45 portions

Apricot Cardamom Jam:

Bring the puree to a boil. Infuse with roasted cardamom for 7 minutes. Combine sugar and pectin. Strain the cardamom out, stir in sugar and pectin mixture and cook it until 185°F (85°C). Let it cool.

White Chocolate Apricot Ganache: 

1.  Melt the chocolate; set aside.

2. Combine apricot puree, trimoline and vanilla bean and bring it to a boil. Let it sit off heat for a few minutes before pouring it over the chocolate. Emulsify to create a nice, shiny ganache. Let it cool.

3. Stir in soft butter until well incorporated.  Let it cool before piping into the chocolate shells.

Assembly:

1. Cast the mold with tempered dark chocolate Temptation 64.

2. Fill the mold hallway with Apricot Cardamom Jam. Pipe the White Chocolate Apricot Ganache on top of apricot jam. Seal the top with tempered dark chocolate. Scrape away the excess chocolate and place plastic acetate on top. Allow to crystallize.

3. Unmold the bonbons and decorate the top with chocolate décor.

 


Click here to read more about this and related recipes in the article "CRPC 4: Freaks of the Industry - Episode 4."