Bart de Gans Chocolate Chocolate Bonbons so good #20

Asian sunrise chocolate bonbon with yuzu and sake by Bart de Gans

For his presentation for So Good, Bart de Gans took Japan and Asian culture as his main source of inspiration to create something never before seen, something authentic and in contact with nature.

Creations like this spectacular chocolate bonbon published in so good # 20, which is made in a suitable style with various airbrush techniques to approach the famous Asian sunrise. It contains preparations of yuzu and sake that provide the right balance with chocolate. However, to appreciate the creative talent and mastery of different techniques, it is best to check out the rest of creations made for the magazine, among which is a bonsai that is actually an entremet of various layers and an individual cake in the form of bamboo.

The famous sunrise in Asia. It was for me the inspiration source of this bonbon. Made in a suitable style with various airbrush techniques to approach the sun rise. The preparations of yuzu and sake provide the right balance with the chocolate.

Cocoa butter orange coloring

100 g cocoa butter
7,5 g gold sheet
2 g yellow
1 g orange

Sake yuzu ganache

240 g cream
36 g yuzu purée
13 g invert sugar
13 g mirin
303 g Ivoire white chocolate
50 g butter
24 g sake

Heat the cream, yuzu purée, invert sugar and mirin. When cooking the above, prepare a ganache with the melted chocolate. Add the sake and butter at 40°C using the hand blender.

Yuzu gel

150 g confit lemon peel
50 g confit yuzu peel
20 g yuzu purée
80 g neutral gel

Mix the candied lemon and yuzu peel together with the yuzu purée in a blender. Mix to a very fine mass. Add the neutral gel and blend into a nice smooth paste.

Montage

Assembly and layout. Using film frisk, apply the design of the sun to the chocolate mold. Brush the contours with cocoa butter and remove the film frisk at the right moment. Give the sun a nice golden color with cocoa butter. Line the chocolate mold with milk chocolate. Fill with the yuzu gel and sake ganache. Allow the filling to crystallize sufficiently to finish with milk chocolate.