13th Jun 2023
Liquid doenjang and chocolate bonbons
- Cook By: Eduard Xatruch. Restaurant Compartir
- Theme: Meat dishes Influencer
- Main Ingredients:
- Serving Size: 4
For the bonbon filling
Ingredients
- 100 g Cream
- 70 g White chocolate
- 15 g Doenjang, Korean Soybean Paste
Directions
- Chop the chocolate and place it in a bowl with Soybean Paste(DoenJang).
- Heat the cream in a microwave and pour it over the chocolate and soybean paste.
- Let sit for 3 minutes then puree and strain.
- Fill 8 circular molds with a 4-cm hole in the middle.
- Freeze.
- Once frozen, remove from the molds and store in the freezer.
For the chocolate coating
Ingredients
- 140 g Couverture chocolate (75%)
- 60 g Cocoa butter
Directions
- Melt the cocoa butter and the couverture chocolate in a microwave.
- Mix them and keep at 45ºC.
For the liquid bonbons
Ingredients
- 16 Bonbon fillings (see above)
- Chocolate coating (see above)
- 2 g Gold dust
Directions
- Dip each of the frozen bonbon fillings into the chocolate coating.
- Drain quickly and place on a flat surface.
- When the chocolate has solidified, paint the surface with gold dust using a fine brush.
- Refrigerate for 3 hours. During this time, the outside coating will crystallize and the texture of the filling will become a creamy liquid.
Presentaion
Ingredients
Directions
- Serve the liquid bonbons on an appropriate plate.
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