Matcha Cherry Cheesecake Bonbon

Method

A layered moulded bonbon that stacks four textures behind a tri-colour sprayed shell: matcha ganache made with Callebaut W2 white chocolate, a bright raspberry gel, vanilla mascarpone ganache and a browned-butter biscuit base finished with Callebaut Gold caramel white chocolate. Ideal as a signature piece for counter selections, boxed assortments or a matcha-led seasonal window.

Ingredients 

Shell + Decoration 

4800g Callebaut White Chocolate W2 (shell + cap, ~10g per bonbon)
30g Roxy & Rich Lime Green cocoa butter (spray - 3 sec)
30g Mona Lisa White cocoa butter (spray - 3 sec)
30g Roxy & Rich Fuchsia cocoa butter (spray - full coverage)

Matcha Ganache 

135g KerryMaid Whipping Cream Alternative
27g Glucose Syrup DE60
27g Sorbitol Powder
269g Callebaut White Chocolate W2
9g Callebaut Cocoa Butter Callets
13g MSK Matcha Tea Powder

Cherry Gel 

306g Ravifruit Cherry Puree
31g Belgosuc Invert Sugar Paste
77g Caster sugar (first addition, with pectin)
3.1g Pectin, Slow Set (yellow pectin)
245g Caster sugar (second addition, in parts)
46g Glucose Syrup DE60
12g Tartaric acid 

Mascarpone Ganache

197g Mascarpone
149g KerryMaid Whipping Cream Alternative
122g Glucose Syrup DE60
102g Sorbitol Powder
2 pods Norohy Vanilla Pods 
542g Callebaut White Chocolate W2 
81g Callebaut Cocoa Butter Callets

Browned Butter Biscuit Base

488g Digestive biscuits (fine crumb)
111g Unsalted butter 82% (browned)
67g Callebaut Cocoa Butter Callets
532g Callebaut Gold Chocolate 
2.2g Sea salt

Method

1. Spray the mould. Starting with the Lime Green cocoa butter (SCR1078B), spray for 3 seconds, then use air for 5 seconds pushing the colour up the sides of the mould. Repeat with the Mona Lisa White cocoa butter (SCR473). Finish with the Fuchsia cocoa butter (SCR1138B) to cover any remaining uncoloured parts. Allow to crystallise.
2. Shell with Callebaut W2 (SCC1541). Cast tempered W2 into the sprayed mould, tap out, scrape clean and leave to crystallise.
3. Matcha ganache. Heat cream and sugars (glucose, sorbitol) in a pan. Once boiled, add the matcha powder and mix well, then pour over the chocolate and cocoa butter. Wait a few minutes before hand-mixing, then blend with a stick blender until smooth and glossy. Pipe 1g into the bottom of each shell.
4. Cherry gel. Have all ingredients weighed and ready. Heat the invert sugar and cherry purée to 80°C. Add the sugar/pectin mix slowly, mixing continuously and keeping the mixture warm. Bring to the boil. Add the glucose, then the remaining sugar slowly in 3–4 parts, keeping it warm. Heat to 104°C. Remove from the heat and add the tartaric acid, stirring for a few minutes before transferring to a bowl or tray to cool. Cover with cling film directly on the surface and place in the fridge until completely cool, preferably overnight. Once cooled, place in a blender and blitz to a gel, or use a hand blender. Pipe 1.5g into each shell.
5. Mascarpone ganache. Heat cream, mascarpone, vanilla and sugars (glucose, sorbitol) in a pan. Once boiled, pour over the chocolate and cocoa butter. Wait a few minutes before hand-mixing, then blend with a stick blender until smooth and glossy. Pipe 2.5g into each shell.
6. Browned-butter biscuit base. Brown the butter first, then set aside. Blend or crush the biscuits to a fine crumb; add the salt. Melt the Callebaut Gold and cocoa butter to 35°C. Add the browned butter and the chocolate/cocoa-butter mix to the crumb and hand-blend until smooth. Pipe around 2.5g into each shell.
7. Cap with Callebaut W2 (SCC1541). Cap tempered W2 across the mould, scrape clean and set.
8. If you want to give these bonbons the festive makeover, drizzle a small amount of tempered W2 (SCC1541) around the top of the bon bon and finish with 3 little mini sparkling red crispearls (SDS565).