Liquid doenjang and chocolate bonbons

  • Cook By: Eduard Xatruch. Restaurant Compartir
  • Theme: Meat dishes Influencer
  • Main Ingredients:
  • Serving Size: 4

For the bonbon filling

Ingredients

Directions

  • 1 Chop the chocolate and place it in a bowl with Soybean Paste(DoenJang).
  • 2 Heat the cream in a microwave and pour it over the chocolate and soybean paste.
  • 3 Let sit for 3 minutes then puree and strain.
  • 4 Fill 8 circular molds with a 4-cm hole in the middle.
  • 5 Freeze.
  • 6 Once frozen, remove from the molds and store in the freezer.

For the chocolate coating

Ingredients

  • 140 g Couverture chocolate (75%)
  • 60 g Cocoa butter

Directions

  • 1 Melt the cocoa butter and the couverture chocolate in a microwave.
  • 2 Mix them and keep at 45ºC.

For the liquid bonbons

Ingredients

  • 16 Bonbon fillings (see above)
  • Chocolate coating (see above)
  • 2 g Gold dust

Directions

  • 1 Dip each of the frozen bonbon fillings into the chocolate coating.
  • 2 Drain quickly and place on a flat surface.
  • 3 When the chocolate has solidified, paint the surface with gold dust using a fine brush.
  • 4 Refrigerate for 3 hours. During this time, the outside coating will crystallize and the texture of the filling will become a creamy liquid.

Presentaion

Ingredients

Directions

  • 1 Serve the liquid bonbons on an appropriate plate.