Chocolate Bonbons Lemon Susanna Yoon
Summer citrus elderflower chocolate bonbon by Susanna Yoon
In the Artisanal Chocolates and Confections Shop Stick With Me Sweets in New York, each molded bonbon is well-executed, contains more than one flavor, and maintains a perfect balance between flavors, colors, aromas, and textures.
Susanna Yoon (#sogood18), the head chef and founder, confesses that her biggest inspiration when it comes to creating bonbons is found in customers around the world who visit the store and share their favorite dessert memories.
Her Summer Citrus Elderflower Bonbon, of which we share the recipe below, captivates not only because of its bright and beautiful colors, but also because of its bold and adventurous flavors.
Lemon marmalade
- 122 each lemon peel
- 740 g lemon pulp
- 100 g lemon juice
- 400 g sugar
- 2 u vanilla bean
Blanch peel two times. Add pulp, lemon juice, and 150 gram of sugar. Cook until soft and tender. Add the rest sugar and bring to boil. Blend the mixture to preferred texture. Once cooled, pipe a small dot into the chocolate shell
Lemon elderflower ganache
- 350 g Valrhona Opalys
- 160 g cream
- 50 g inverted sugar
- 108 g fresh squeezed lemon
- 20 g fresh squeezed grapefruit
- 38 g St-Germain elderflower liqueur
- 1/2 u lemon zest
Reduce 108 grams of fresh lemon juice to 50 grams. Reduce 20 grams of fresh grape fruit juice to 8 grams. Put cream, inverted sugar, reduced lemon juice and reduced grapefruit juice into one pot. Warm up the mixture and pour over the melted chocolate. Zest 1/2 fresh lemon into the mixture. Add in Elderflower Liqueur. Blend into an emulsion. Add salt to taste. Pipe the ganache at 32°C on top of the marmalade.
Discover these other creations by Susanna Yoon in #sogood18
