Coconut Tumeric Kale Bon Bon


  • Bring heavy cream, coconut milk, turmeric, kale to 80°C cover and let infuse for 20 minutes strain and confirm liquid amount is still 171 grams.
  • Add glucose and return to 75°C.
  • Pour over chocolate and cocoa butter and emulsify.
  • Add butter at 35°C and emulsify.
  • To decorate molds spray with white cocoa butter using a toothpick scratch out lines to make a coconut effect.
  • Cast molds with tempered Belcolade Noir Selection allow to crystalize minimum 2-4 hours at 18-20°C.
  • Add emulsified ganache at 28°C allow to crystalize at 18°C with 60% or less humidity for 24 hours.
  • Seal molds with tempered Belcolade Noir Selection.

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