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Christ the Redeemer: Pineapple Candy Rings
Project Type
Single Filling Bonbon with Inclusion
Inspired by the flavors of Brazil, the location of the Christ the Redeemer statue, these candy rings are made with fondant and invertase to create an oozey pineapple center after being dipped in our own mellow bean-to-bar chocolate.
72% Bean to Bar Recipe
Ingredients Amount
Cocoa nibs 1367g
Cocoa Butter 160g
Sugar 474g
Fat Content: 45%
Method:
1. Grind nibs in a Robo Coupe until they are semi coarse in texture like sand.
2. Using a heat gun, heat the wheels of the melanger. Add the ground nibs in small portions to allow the machine to process the nibs before adding more. Start adding cocoa butter to aid if needed.
3. Once all nibs are added begin to add the remaining ingredients, alternating between cocoa butter and sugar. Use heat gun to heat wheels and bowl of melanger if needed.
4. When all ingredients are added, leave the machine to run for 3-5 days until a grindometer test reads 30 of less.
5. Temper chocolate and mold as desired.