The original recipe is from Andrey Dubovik and is with passion fruit. Unfortunately, I couldn’t find any in the grocery store, so I give it a try with peaches! I’m excited to try this recipe because I haven’t been using much herbs in my fillings.
You can find the original recipe at the Pralinarium Book (pages 496) from Andrey Dubovik.
Here’s what you need:
65g or 1/4 cup peach puree
40g or 1/4 cup sugar
5g or 1 teaspoon glucose
10g or 1 tablespoon dark chocolate
45g or 1/3 cup milk chocolate (I used a vegan milk chocolate with coconut milk)
13g or 1 tablespoon butter (I used a vegan butter)
5g or 1 tablespoon tarragon leaves
Instruction:
1. Add the glucose into a saucepan and heat up
2. As soon as glucose simmers add sugar
3. Boil until caramel browns
4. Heat up peach puree
5. Add hot puree into caramel
6. Add butter
7. Place milk and dark chocolate into heat safe bowl
8. Pour caramel mix over chocolate
9. Blend
10. Add tarragon
11. Blend
12. Allow to cool down
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Picture Tarragon
by Hans Braxmeier from Pixabay
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Peach Tarragon Filling for your chocolate bon bons
Теги
Andrey DubovikpralinariumChocolatechocolatierchocolate artchocolateschocolate bon bonpralinédiy pralinédiy bon bonschocolate truffleschocolate makerchocolate recipesvegan chocolatevegan chocolateschocolate recipechocolate spielplay on chocolatedark chocolatebean to barbean to bon bonchocolatespielpralinebon bonscaramelvegan caramelpeach estragonbon bon recipebon bon filling