How is a Wonder built?
Scroll down to find all the recipes to make our fillings at home
Petra: Za'atar Caramel Bonbon
Ingredients:
200g Sugar
75g Water
50g Vegan Butter
250g Vegan Heavy Cream
100g Glucose
3g Kosher Salt
2ea Vanilla Bean
10g Za'atar
30g Coconut, Shredded, Toasted
TT Coconut Milk (used to rescale vegan heavy cream)
Directions:
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Steep the cream with the Za'atar, vanilla, and salt for then minutes.
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After ten minutes strain the Za'atar out using a fine mesh sieve and cheese cloth.
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Rescale the vegan heavy cream using Coconut Milk.
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Make a wet caramel with the water, sugar, and glucose until it reaches a deep amber color.
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Deglaze with the warm Za'atar infused cream.
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Return to a boil for 30 seconds.
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Add butter and boil to 110C/230F.
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Remove from the head and allow to cool to 24C/75F.
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Once cooled fold in the shredded coconut bits until evenly incorporated.
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When the coconut is added deposit into bon bon shells.
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Allow to sit over night to fully crystalize before caping the bon bons.
Chichen Itza: Mango Pate de Fruit
Ingredients:
125g Mango Puree
15g Granulated Sugar
3g Apple Pectin
125g Granulated Sugar
18g Glucose, Syrup (Warm)
12g Tequila
2g Tartaric Acid (1:1 Solution)
Directions:
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In a saucepan, start to heat the mango puree.
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Mix the pectin with the first amount of sugar.
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Add the sugar pectin mix to the puree once the puree is boiling
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Whisk well to ensure an even distribution.
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Add warm glucose once pectin is mixed in.
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In stages add the second amount of sugar making sure your puree is still boiling while adding.
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Cook until your puree reaches 105C/221F or 75 Brix.
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Once the correct texture/temperature/density is reached remove from the heat and add in the tartaric acid and tequila.
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Whisk well to combine and immediately deposit and allow to cool.
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Once cooled completely and set transfer to a container and puree with a hand blender until completely smooth.
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Deposit the blended Pate De Fruit into your bon bon molds.
Chichen Itza: Cayenne Spice Ganache
Ingredients:
120g Lactose Free Heavy Cream
125g Dark Chocolate, 58%
20g Glucose (Warm)
25g Vegan Butter
0.75g Cayenne Powder
Directions:
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Bring the cream and cayenne to a boil.
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Melt the chocolate over a double boiler.
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Pour the hot mixture onto the chocolate with the glucose. Emulsify in three stage.
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Add butter and emulsify.
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Cool before depositing into the premade bon bon molds.
Chichen Itza: Caramelized Cashews
Ingredients:
50g Cashews, toasted
21g Granulated Sugar
11g Water
1.4g Cocoa Butter
Directions:
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In a medium pot bring water and sugar to a boil
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Add cashews and begin to consistently stir until sugar crystalizes.
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Once crystallized continue stirring until the sugar melts again and becomes a deep amber color.
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Once at the right color off the heat add in your cocoa butter.
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Lay out on a silpat and cool.
Feuillentine Crisp
Ingredients:
45g 65% Dark Chocolate
50g Praline Paste
7.5g Cocoa Butter
20g Feuilletine
50g Caramelized Cashews
Directions:
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Make nut recipe above before making the crispy base.
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Pulse the cooled caramelized nuts in a robocoup slightly, then add the feullentine and pulse another time until there are only small chunks left (do not blitz it until it becomes a paste).
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Mix in the melted chocolate, melted cocoa butter, stir until evenly coating the mixture.
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Spread thin and even and freeze before sizing out the cuts.
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Once frozen size your layer as directed and cut.
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Cut crispp to fit your bon bon mold.
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Place in bon bons as directed.
The Colosseum: Negroni Ganache
Ingredients:
60g Granulated Sugar
120g Vegan Heavy Cream
120g Dark Chocolate
8g Cocoa Butter
30g Negroni Cocktail
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0.5oz Gin
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0.5oz Campari
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0.5oz Sweet Vermouth
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0.3oz Nielsen-Massey Orange Extract
Directions:
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Mix all cocktail ingredients together and mise out the amount needed for the ganache.
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Melt your dark chocolate and cocoa butter.
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Heat and reserve the heavy cream.
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Make a medium dark amber wet caramel with the sugar.
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Deglaze the caramel using the warm heavy cream.
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Pour the caramel into the melted chocolate and cocoa butter mixture and emulsify.
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Add liquor once cooled below 45C/113F and hand blend.
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Cool and fill bon bons as directed.
Christ the Redeemer: Pineapple Candy Rings
Ingredients:
500g Fondant
0.5g Invertase
3g Pineapple Oil Flavoring
0.75g Turmeric Powder
As Needed - Dark Chocolate (Fruity noted dark chocolate for dipping)
As Needed - Transfer Sheets
Directions:
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To make the candy rings temperature is very important. Never exceed 99F.
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Heat fondant to 98F over a double boiler.
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Add flavoring and invertase, mix until homogenous.
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Working quickly transfer flavored fondant to a pipping bag fitted with an 802 pipping tip.
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Pipe small 2 inch wide rings directly onto parchment paper.
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Allow fondant to set before attempting to remove.
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While setting temper your dark chocolate to get ready to dip.
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When your chocolate is in temper and the candys are set begin to hand dip each ring and place them onto a new and clean piece of parchment.
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As soon as the ring is coated and placed down top with a transfer sheet making sure to press down so the entire candy has the design.
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Allow to set for a minimum of two days before serving.