Chocolate Bonbons Lemon Pol Marginedas so good #32

Hera Flower Bonbon with black tea and lemon ganache by Pol Marginedas

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Competing against himself and testing his own skills were the incentives that led Pol Marginedas to enter the latest edition of the Best Master Artisan Chocolatier of Spain competition, MMACE. A championship that he won in 2023 after many months of effort, resource investment, and training.

Having trained at the Chocolate Academy in Barcelona, he has built a professional career in large pastry shops such as Bubó and Hofmann in the city of Barcelona. He currently works as a production chef at Patrick Roger’s chocolate factory in Paris, where he worked a few years ago.

In so good.. magazine 32, he presents the creation that led him to victory, inspired by the destruction of Troy and Homer’s Iliad. Below we share exclusively on www.sogoodmagazine.com the recipe for his free-design Hera Flower bonbon, in which he opted for the shape of a fleur-de-lis. “To deploy other techniques, I make a marzipan cooked in the robot, with all the ingredients at the same time, and combined with black tea from a reduced cream that greatly enhances this flavor. The bonbon is placed upside down once dipped to achieve the shape of the flower while it crystallizes.”

Photos: Joan Pujol

Discover So Good #32

Hera Flower

Black tea reduced cream

150 g 35% MG cream
15 g Ceylon Sithaka black tea
0.6 g baking soda

Heat the cream to 80ºC, infuse it with the tea for 4 minutes and strain. Add the baking soda to the infusion and reduce it by half its weight.

Black tea marzipan

195 g almond flour
2.75 g Ceylon Sithaka black tea powder
63 g water
140 g sugar
23 g glucose syrup
0.6 g fine salt
40 g black tea cream (previously prepared)
36 g inverted sugar
14 g lavender honey

Mix all the ingredients and cook in the robot at 100ºC for 15 minutes. Cool until it reaches 50ºC. Roll out to 3 mm and leave to rest for at least 12 hours.

Lemon ganache

29 g lemon juice
12 g lime juice
5 g yuzu juice
5 g lemon zest
3 g lime zest
8 g honey
13 g dextrose
0.4 g fine salt
156 g Ivoire 35% white chocolate
14.6 g cocoa butter

Melt the chocolate and cocoa butter separately and mix them together. Heat the juices, zest, sugars, and salt to 40ºC. Emulsify everything with the chocolate and cocoa butter using a hand blender. Pre-crystallise at 28ºC and measure out into a 2 cm three-quarter ball mold. Leave to crystallize for 12 hours.

Dark chocolate coating

1,500 g dark couverture 64%
150 g cocoa butter
16.5 g conditioned cocoa butter

Melt the couverture and cocoa butter separately at 45ºC. Mix, cool to 32.5ºC and add 1% cocoa butter.

TpT dark milk paint

50 g 33% milk couverture
50 g 64% dark couverture
100 g cocoa butter
2 g conditioned cocoa butter

Melt the couvertures and cocoa butter separately at 45ºC. Mix with the help of a blender. Pre-crystallize at 26ºC and raise to 28ºC, stretch and allow to crystallize. Break into small pieces. Melt at 32ºC and add the conditioned cocoa butter, blend and use.

Red paint

73 g 33% white chocolate
73 g cocoa butter
3.66 g fat-soluble red coloring powder
0.18 g fat-soluble yellow coloring powder
1.5 g conditioned cocoa butter

Melt the white chocolate and cocoa butter at 45ºC. Mix the colorings with the help of a blender and strain. Pre-crystallize at 26ºC and raise to 28ºC. Stretch and allow it to crystallize. Break into small pieces. Melt at 32ºC and add the conditioned cocoa butter, blend, and use.

Assembly

Freeze the ganache so that it can be manipulated. Die-cut the marzipan with the flower mold. Wrap the ganache sphere with the marzipan, being careful not to damage it and to keep it in the desired shape. Stick a 10 cm skewer into it and place it upside down on the plate. Store it in the chocolate cabinet, face up. Pour the topping over it so that it forms a point and let it crystallize upside down. Let it crystallize in the chocolate cabinet. Remove the skewer and polish.

Leave for 5 minutes in the blast chiller at 0ºC and lightly spray with the clear dark chocolate paint. Place back in the blast chiller, leave for 2 minutes and give it a shade with the red paint. Store at 14/15ºC and one hour before serving, cool to 18/20ºC for a correct tasting.

Discover the interview and recipe for these three creations by Pol Marginedas in so good.. magazine 32