Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin by Susan Notter

In 2018, English-born pastry chef Susan Notter became the USA Sales Professional at Felchlin, one of the oldest and most famous chocolate corporations. She had already demonstrated a professional solvency in many areas of bakery and artistic pastry, with the corresponding awards and recognition she has obtained. Today she takes advantage of the meeting with our correspondent Santiago Corral to offer some of her latest creations inspired by the rich catalog of the Swiss chocolate firm.

Notter is enthusiastic about the relationship Felchlin maintains with producers and the high quality of the final product. These bonbons in the shape of cocoa pods were born from that emotion, in which she uses chipotle ganache for the outer shell and raspberry ganache and gelatin for the inner pod. A trompe l’oeil with chocolate as the excuse and purpose of the entire proposal.

Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin

Molds : Pour out the inner pod mold with tempered white Edelweiss couverture to form a thin layer. Paint outer pod shell with bronze and red cocoa butter colors, pour over with tempered Cocao Fruit Couverture to form a thin layer.

Chipotle ganache for outer shell

40 g whole milk
12 g dried chipotle chili
240 g heavy cream
40 g honey
40 g butter
200 g cocoa fruit coverture

Bring milk to a boil, add the Chipotle, remove from heat and cover. Allow to infuse for 30 minutes. Immersion blend and push through a strainer into the heavy cream. Add the honey and butter, bring to a boil. Add in 3 stages to the Cocao Fruit. Couverture, blend until smooth. Immersion blend. Cool to 29º C / 84º F and fill into shells. Once crystallized cap with a thin layer of the tempered couverture.

Raspberry ganache and jelly for inner pod

Jelly

250 g pontier raspberry puree
60 g invert sugar
3,5 g NH pectin
35 g granulated sugar

Combine granulated sugar and pectin, mix well. Warm the puree and invert sugar, whisk in the pectin. Bring to a boil. Chill, mix until smooth and pipe a small amount into the inner pod shell.

Ganache

250 g pontier raspberry puree
60 g butter
60 g invert sugar
375 g Edelweiss 36% white couverture

Bring puree, butter and invert sugar to a boil. Pour in 3 stages over the couverture, blend. Immersion blend and fill at 29 C / 84 F to cover the jelly layer. Once crystallized cap with a thin layer over tempered couverture