Blueberry Honey Lavender Bonbon
Difficulty level
Ingredients
| Purple Oil Based Color | To Taste |
| RENO X CIOCCOLATO BIANCO 28% - to color | To Taste |
| RENO X CIOCCOLATO BIANCO 28% | To Taste |
Preparation
Mix in purple oil based color to desired shade into Reno X 28% and temper to 28*degrees Celsius
Temper 2nd Reno X White 28% to 28* Celsius
Combine the two and gently create a swirl
Create a shirt clean the excess chocolate and let it crystallize.
Ingredients
| Frutta in crema Cesarin - Blueberry | To Taste |
Ingredients
| Filtered Water | ml 100 |
| dried lavender flowers | g 3 |
| Wildflower Honey | g 40 |
| RENO X CIOCCOLATO BIANCO 28% | g 350 |
| Unsalted Butter - Room Temperature | g 50 |
Preparation
Bring water and honey to a strong simmer (do not boil)
Add in lavender flowers.
Cover with plastic wrap and let steep 1 hour or overnight
Reheat mixture to a strong simmer (do not boil)
Through a strainer pour mixture over Reno X White 28%
With an immersion blender blend until smooth
Continue with immersion blend and dot in butter slowly and incorporate until well blended
Then proceed with the filling by creating a layer of fruit in blueberry cream and one of honey lavender ganache
Close shell with Reno X White 28% purple mix
Corporate Pastr Chef
