Here is how to make these incredible cream cheese bonbons, with a design that is made with hot water. Yes my friends, hot water.
Cream cheese bonbons with raspberry gel (90 bonbons Ø 35 mm)
Raspberry gel
250 g raspberries, 25 gr sugar
Put inside a pot and cover with clingfilm. Slowly heat in a covered pot, for the sugar to melt. Don´t stir!
Sif through a paper cloth or tea filter. Don´t force just let gravity do the job.
You need 150 g of juice. Put in a pot with 1.5 g Agar Agar. Boil shortly and cool in a fridge. Then blend to fine gel.
Cream, cheese filling
60 gr cream 35-38% fat, 220 gr Philadelphia cream cheese, 60 gr glucose, 30 gr salted butter, 1 lemon, 1 vanilla pod, 300 gr white chocolate W2 Callebaut or another good quality chocolate.
Warm all ingredients except the chocolate. Warm to 80-85°Celsius (176-190 Fahrenheit). Pour onto the chocolate. Combine. Blend again until smooth. Cool to 28-29°C in a piping bag.
Graham crisp
160 gr Graham crackers, 30 gr brown sugar, 100 gr, butter
Brown the butter in a pot. Blend the crackers with the sugar and add the melted butter. Blend again.
Roll between two baking paper sheets, very thin. Cut while soft. Cool.
W2 White chocolate callets
www.amazon.com/Callebaut-28-W...
823 Milk chocolate callets
www.worldwidechocolate.com/sh...
Half Sphere mold 35 mm
www.martellato.com/product/23...
Pavoni Gold powder
www.homechocolatefactory.com/...
Pavoni Red powder fat soluble
www.homechocolatefactory.com/...
00:00 Introduction
00:15 Raspberry gel
01:14 Cheesecake crust
01:47 Cream Cheese filling
02:53 Coloring with tempered cocoa butter
04:56 Make the design with steam
06:07 Make the design with hot water
07:13 Coloring with Pavoni Gold powder
08:06 Making the shells with tempered chocolate
09:18 Filling with raspberry gel
09:49 Filling with Cream Cheese
10:08 Fill in the crunchy crust
10:28 Bottom layer made with a cool technique
12:10 Voila! Design made with water
13:12 Cut through the bonbon