We’ve all been there. We have the ingredients, but we’re not sure how to merge them into a cohesive bonbon flavor.
L’ABC des Armonies Aromatiques: Your New Best Friend
When I need ideas and inspiration, François Chartier’s book L’ABC des harmonies aromatiques is a lifesaver (it’s only available in French and Spanish, but since you’ll be learning about ingredients, there’s no need to be fluent in either language).
Let me tell you what it’s all about and give you some examples so you don’t have to struggle with a creative or flavor block again.
François Chartier is a Canadian sommelier, chef, and scientist! He has dedicated his work to the study of aromatic harmonies.
The Chocolate Flavor Chart
According to his theory, when you combine ingredients with aromatic molecules from the same family, their flavors will amplify.
Almost ten years ago, François created a kit that showcases the dominant aromatic molecules of Cacao Barry’s chocolates.
The result is a set of flavor pairing cards for each couverture, presenting ingredients with similar molecules.
If you haven’t seen them, I’ll leave you the link here. They’re fascinating!
Here’s Zéphyr Caramel’s kit, for example:
*Photo by Cacao Barry
In fact, the inspiration for this week’s recipe, my Peach Cobbler Molder Bonbon, came from this wheel of flavors.
Try for yourself how well pecans, peaches, and stone fruits go together.
Now you know! If you need some inspiration or want to dare to try new flavor combinations, François Chartier’s book L’ABC des harmonies and his kits with Cacao Barry will always be there to help.
– Melissa
Recipe Time
Peach Ganache
SHELF LIFE: 50 days if stored below 16ºC
YIELD: 2 molds
MOLDS: Cacao Barry 4 cm half sphere molds
INGREDIENTS
- Cream 35% Fat | 47 g
- PONTHIER Peach Purée | 15 g
- Glucose Syrup | 25 g
- CHEF RUBBER Sorbitol Powder | 17 g
- CHEF RUBBER Dextrose | 19 g
- Butter 82% Fat | 17 g
- CHEF RUBBER Citric Acid Powder | 1 g
- VALRHONA Dulcey 35% Blond Chocolate | 99 g
- Peach Extract (Optional) | 15 drops
- Total Weight | 240 g
METHOD
- In a pot, warm cream, purée, all the sugars, and butter to 40ºC.
- Off heat, add the citric acid and mix.
- Pour over the previously melted chocolate at 40ºC.
- Add the extract and, using a hand blender, make a good emulsion for about 1 min.
- Pour into a piping bag and let cool down to 27ºC.
- Pipe over the blood peach compote.
- Insert one parmesan crumble piece into each shell.
- Cover the molds with plastic wrap and take them to a cold room at 14ºC-16ºC overnight.
- The next day, let the molds get to 20ºC, then close them using pre-crystallized, or tempered, chocolate.
- Allow the chocolate to crystallize in the cold room for 30 minutes.
- Then take them to the freezer for 10 minutes. This shock in temperature will ease the unmolding process.
- Unmold them and pack them very well.
- Either freeze them or store them in a cold room at 14ºC-16ºC with a relative humidity between 60%-70%.