Felchlin’s Grand Cru Dark Sambirano 68% – Madagascar, with a markedly exotic flavor, has enjoyed great success in Switzerland since its launch in 2019. The intensive, rich cacao flavor is complemented with a unique fruity bouquet of blond orange, cassis, lime, and a nuance of grapefruit. The refreshing multi-layered fruit acidity distinguishes this couverture. These are the characteristics that the chef based in USA Susan Notter takes advantage of to develop this original bonbon which has candied pink grapefruit as the main flavor.
Sambirano 68% Pink Grapefruit Dome Chocolate Bonbons
Prepare the mold with orange and copper colored cocoa butter, make the vein pattern with a plunger dipped in tempered Sambriano 68% couverture. Press into the mod and twist before lifting out. Create and thin shell with tempered Bionda 36 %
Candied pink grapefruit
- 3 each pink grapefruits
- 100 g sugar
Cut the outer peel from the grapefruits in thick strips. Place in a pot, cover with cold salted water, bring to a boil. Drain, repeat 2 more times. Add the sugar and barely enough water to cover the fruit. Simmer on a very low heat for a couple of hours until the fruit is translucent, check that there is enough syrup during the simmering process, add more water if needed. Finely chop and place in the tip of the shell once cool.
- 250 g heavy cream
- 15 g invert sugar
- 15 g butter
- 250 g Sambriano 68% dark couverture
Bring the cream, butter and invert sugar to a boil. Add in 3 stages to the couverture, blending at each stage. Emulsify with an immersion blender. Pipe over the candied grapefruit when to ganache is at 29º C / 85º F. Allow to crystallize, cap with tempered couverture.