Dushi Button, Bergamot and Cinnamon Bon Bon

Ingredients

Ingredients for Dushi Buttons and Bergamot Confit - makes 1 tray of half-filled chocolates 

• 35g bergamot juice 
• 35g cooking apple puree 
• 50g sugar 
• 2 punnet Dushi Buttons for infusion – roughly chopped 
• 1 punnet Dushi Buttons for chopping through it 
• 2g NH Pectin powder 
• 10g sugar for pectin 
• 10g glucose 
• 2g tartaric acid solution 
• Mould cast in Xoco Gourmet 48% milk chocolate  

Ingredients for Cinnamon Ganache – makes 1 tray of half-filled chocolates 

• 100g Xoco Gourmet 48% milk chocolate  
• 30g water 
• ½ tsp cinnamon 
• 5g glucose 
• 5g butter 
• Tempered Xoco Gourmet 48% milk chocolate to cap the mould

Method

Method for Dushi Button and Bergamot Confit 

• Place the bergamot juice and apple purée in a pan with the roughly chopped Dushi Buttons. Bring to boil, remove from the heat, cover immediately and let infuse for 1 hour.  
• Pass the infused juice into a pan, squeezing out as much liquid and flavour as possible. Mix the pectin powder and the 10g sugar together in a dish.  
• Place the infused juice, apple puree and 50g sugar in a pan, warm to Approx 60C, rain in the pectin while stirring, bring to boil, add the glucose, and cook to 103C. 
• Stir in the tartaric acid and pour the confit into a container. Let cool to 25-28C before piping in to the cast chocolate mould cavities to just under half way full. Let set while the ganache is being made. 

Method for Cinnamon Ganache 

• Bring to boil the water with cinnamon and glucose. 
• Pour over the chocolate in a bowl, stir to emulsify. 
• Stir in butter until incorporated. 
• Place ganache in a piping bag and pipe at 25-28C, on top of the confit, to just under the top of the cavity. 
• Let crystallise, then cap with tempered milk chocolate.  
• Once chocolate has crystallised, demould and serve or store at 14-18C for up to 2 weeks. 

Recipe: Shona Sutherland