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Halzenut & Strawberry bon bon by Camila García Elizalde

Aotrom is the mould conceived by Camila Garcia Elizalde together with Martellato's designers. The idea came from the desire to create a diamond shape that would reflect light at every point, hence the name Aotrom which means light. Aotrom is one of the pralines in the VIP line, for which Camila G. Elizalde is ambassador together with other master chocolatiers on the international scene.


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Aotrom mould signed by Camila G. Elizalde, is the new shape of VIP line, the range of praline signed by the most popular pastry chef in the world.

 

Watch the video #1



"Halzenut and strawberry bon bon"

Recipe by Camila Garcia Elizalde



Shell


Ingredients:

Dark chocolate Ecuador Peru 70% 500 g


Procedure:

Temper according to the manufacturer's temperature curve. Use to form the casings



Black chocolate paint


Ingredients:

Cocoa butter 100 g

Liposoluble colouring powder black colour 10 g


Procedure:

Melt the cocoa butter in the microwave until it reaches 45 to 50°C.

Transfer to a small measuring jug, add the colouring and mix until a smooth and homogeneous texture is obtained. Filter through a sieve at least 2 times to remove lumps. Move the cocoa butter in a circular motion until the temperature drops to 26°C, then heat to 29°C with the help of a heat gun. Once this temperature is reached, the cocoa butter is ready to paint the moulds.



Pink chocolate paint


Ingredients:

Cocoa butter 100 g

Liposoluble colouring powder pink colour 10 g


Procedure:

Melt the cocoa butter in the microwave until it reaches 45 to 50°C.

Transfer to a small measuring jug, add the colouring and mix until a smooth and homogeneous texture is obtained. Filter through a sieve at least twice to remove lumps. Move the cocoa butter in a circular motion until the temperature drops to 26°C, then heat to 28/31°C with the help of a heat gun. Once this temperature is reached, the cocoa butter is ready to paint the moulds.


Watch the video #1



Halzenut and white chocolate truffle


Ingredients:

Glucose DE 40 liquid 99 g

Milk cream 33% fat 115 g

Cold butter 41 g

White chocolate Ecuador 31% (Republic of Cocoa) 164 g

Hazelnut paste 45 g

Cocoa butter 37 g


Procedure:

Bring the milk cream together with the glucose to a boil in the microwave. Add the mixture to the chocolate and cocoa butter, mix and leave to stand for 20 seconds, check that the mixture is above 45°C (if the temperature is below 45°C, heat for a further 20 to 30 seconds in the microwave), then emulsify with the help of a mixer, taking care not to introduce air bubbles, until a homogeneous substance is obtained.

Finally, add the hazelnut paste together with the cold butter and finish emulsifying until a smooth and shiny texture is obtained.

Pour the ganache into a piping bag without a nozzle, place the bag on the counter and carefully stretch the ganache, moving it around until the temperature drops to 26°C, then heat to 28°C with the help of a heat gun. Once this temperature is reached, the ganache is ready to be dispensed into the chocolate shells.



Raspberry gel


Ingredients:

Frozen raspberries 212 g

Invert sugar 22 g

Sugar (A) 53 g

Yellow pectin 2.2 g

Sugar (B) 170 g

Glucose DE 40 liquid 32 g

Citric acid 10,6 g


Procedure:

Mix the frozen raspberries together with the invert sugar, sugar (A) and yellow pectin. Pour the mixture into a pan and heat over medium heat until boiling. Then add the sugar (B) together with the glucose and bring to the boil until it reaches 104°C. Once the temperature is reached, turn off the heat and add the citric acid as a shower and stir.

Filter the gel and transfer to a piping bag without a nozzle. Allow to cool completely and it is ready to dispense into the chocolate shells.


Crispy


Ingredients:

White chocolate Ecuador 31% (Republic of Cocoa) 2 g

Chocolate Inspiration Raspberry 40 g

Hazelnut paste 40 g

Eclat d'or 30 g

Hazelnut Stroisel 30 g

Cocoa butter 33 g

Raspberry crispy wet proof 10 g

Salt 1 g


Procedure:

Melt the chocolates. Place all the ingredients in a food processor and process until smooth and homogeneous. Temper to 26 °C, heat to 30 degrees and use to seal the bonbon.

 


Would you like to know more about AOTROM mould? Click the bottom to discover all models.




 




ABOUT Camila Garcia Elizalde:


"Perseverance is not the key to success, it is the only path."


Camila G. Elizalde is a Chilean pastry chef with many years of experience, founder of StudioPas Academy, a top-notch pastry graduate school with more than 27,000 students. She has a community of more than 190K followers, and in 2022 she became American Pastry Champion as director of the Chilean national pastry team, taking first place at the Coupe du Monde Pâtisserie America 2022.

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