Confections
Sicilian Blood Orange
Caramel TabletMade with
Coucher du Soleil
Dark Chocolate - 72% Cacao
Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Guava Bouchee
- Yield
- 45 41-mm Hemisphere Confections
The full-bodied chocolate flavor of Guittard’s 72% cacao Coucher du Soleil offers a perfect base to the bright tropical notes that come from Boiron’s 100% Guava puree. It’s a triple-layered wonderhouse of tart balance and chocolate roundness that is as equally refreshing as it is indulgent.
Guava Marshmallow
Ingredients
- 7 gGelatin
- 28 gWater
- 7 gLemon juice
- 70 gBoiron Guava 100% purée
- 100 gGranulated sugar
- 35 gTrimoline (1)
- 35 gTrimoline (2)
- 1.75 gCitric acid 1:1
Guava Marshmallow
Directions
- 1
Bloom the gelatin with the water and lemon juice. Once the gelatin is bloomed, place it in a 5qt mixing bowl with trimoline #2, set aside.
- 2
Combine guava purée, sugar, and trimoline #1 and cook to 110°C/230°F. Pour guava mixture into the 5qt mixing bowl and whip on high. When volume is achieved, switch to medium speed until mixture reaches 30°C/86°F.
- 3
Remove from mixer and pipe into precast chocolate shells, 1/3 full. Press disc of pate de fruit into marshmallow layer.
Guava Pate de Fruit
Ingredients
- 250 gBoiron Guava 100% purée
- 80 gApple juice
- 27 gGranulated sugar #1
- 6 gYellow pectin
- 175 gGranulated sugar #2
- 75 gGlucose powder
- 53 gGlucose
- 7.5 gCitric acid solution 1:1
Guava Pate de Fruit
Directions
- 1
Combine the first granulated sugar with the pectin, mix very well, set aside. Combine second granulated sugar with glucose powder and set aside. Combine the purée and apple juice. Warm mixture, sprinkle in pectin mixture and whisk well.
- 2
Continue to a boil, add second sugar mixture and glucose, whisk, and return to a boil. Cook to 106°C/223°F, whisk in citric acid solution.
- 3
Cast mixture into 1/8” thick frame and allow to cool. Cut round discs to fit the bon bon cavities.
Guava Ganache
Ingredients
- 77.5 gBoiron Guava 100% purée
- 1.25 gCitric acid powder
- 45 gHeavy cream
- 6 gGranulated sugar
- 16 gPowdered glucose
- 93 gGuittard 72% cacao Coucher du Soleil
- 24 gGuittard 38% cacao Soleil d’Or
- 10 gButter
Guava Ganache
Directions
- 1
Combine purée, citric acid powder, heavy cream, sugar, and powdered glucose. Heat to a simmer.
- 2
Pour over the chocolate, allow to rest for 2 minutes. Stir to emulsify. At 38°C/100°F add the room temperature butter, emulsify well with an immersion blender.
- 3
At 32°C/90°F cast into marshmallow filled shell, leaving room for a final cap.
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Shop the Recipe and More
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