Acai Bowl Bon Bon


Ganache Method
  • Bring cream, milk, dextrose, inverted sugar, and cocoa butter to 176°F.
  • Add to Blanc Selection and yogurt emulsify.
  • Add butter at 98°F emulsify.
  • Add zested lemon.
  • Deposit over acai jelly into pre-crystalized mold at 82°F.
  • Let crystalize then seal.

Acai Chia Jelly Method
  • Bring puree, sugar and coconut sugar to a boil. 
  • Add pectin mixed with sugar.
  • Cook till 219°F.
  • Add chia seed immediately, let cool to ambient.

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