Exotic Bon Bon Domori
A refined chocolatier’s creation
The Exotic Bon Bon Domori is a refined chocolatier’s creation that marries tropical vibrancy with the nuanced depth of fine dark chocolate. This exquisite bon bon opens with a luscious banana caramel layer, where ripe banana purée is folded into a rich, buttery caramel made from caramelised sugar, isomalt, cream and pectin. The result is an indulgent base that’s smooth, fragrant and redolent of fresh banana sweetness — a tropical whisper beneath the chocolate’s sophistication.
Complementing this is a mango and lime ganache, a bright contrast built on vibrant mango purée, zesty lime and a silky dark chocolate ganache. Infused with citrus clarity, the ganache bridges fruitiness and cocoa intensity, revealing a refined tropical complexity that’s both refreshing and indulgent.
Encasing these layers is a tempered shell of Arriba 64% dark chocolate, pre-crystallised to achieve a lustrous finish and satisfy the palate with Domori’s signature aromatic depth. Once assembled — a base of banana caramel followed by the mango and lime ganache — the bon bon is left to crystallise for at least eight hours before sealing, ensuring that each bite offers harmonious texture and balanced flavour.
The result is a bonbon that transcends simple confectionery — it’s a miniature exploration of contrasts: tropical fruit richness against cocoa depth, creamy warmth against a glossy dark shell. Every component reflects Domori’s dedication to chocolate craftsmanship and sensory refinement.
Banana Caramel
Mango & Lime Ganache
| Ingredients | Preparation |
|---|---|
| 143g Mango Purée | Combine Water, Mango Purée, Lime Purée and Lime Zest. Heat to 45°C and insert: Glucose Syrup, Dextrose, Sorbitol and mix to disperse correctly. Melt the chocolate at 35°C together with the cocoa butter and emulsify the two compounds. Add the softened anhydrous Butter and emulsify. Finish with the Oil, continuing to emulsify. Check that the final temperature is 30-32°C, place in the mold and leave to stabilize for 8 hours before closing the pralines. |
| 26g Water | |
| 10g Lime Juice | |
| 5g Grated Lime Zest | |
| 153g Glucose Syrup | |
| 38g Dextrose | |
| 358g Arriba Dark 64% | |
| 15g Burro Di Cacao | |
| 102g Concentrated Butter | |
| 31g Oil |
Chocolate Shell
| Ingredients | Preparation |
|---|---|
| Arriba Dark 64% | Precrystallize Arriba 64% chocolate at 30.5°C and create the shell |
Final Composition
| Make a layer of banana caramel and then one of ganache. Allow to crystallize for at least 8 hours before closing. |