Makes: 56
Active time: 1 hour
Infusing time: 5 minutes
Setting time: 12 hours
Storage: Up to 1 month in an airtight container (preferably at 60°F–64°F/16°C–18°C)

Extracted from Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2019) by FERRANDI Paris. Photography © Rina Nurra2019.

Delicious homemade sweet treats from the Ferrandi School of Culinary Arts.


For the chocolate shells

  • 7 oz. (200 g) milk couverture chocolate, 40% cacao, chopped
  • 1.75 oz. (50 g) black-colored cocoa butter

For the cappuccino ganache

  • 2/3 cup (160 ml) heavy whipping cream
  • 1.5 oz. (40 g) invert sugar
  • 1/3 cup (20 g) coffee beans
  • 5 tsp (6 g) instant coffee granules
  • 14 oz. (400 g) milk couverture chocolate, 40% cacao, chopped
  • 4 tbsp (2.25 oz./65 g) butter, diced


For the chocolate shells

1Temper the couverture chocolate. Melt the black cocoa butter to 86°F (30°C) in a saucepan over low heat. Using the paintbrush, paint attractive designs inside the moulds with the cocoa butter. Let set for several minutes, then pour the tempered chocolate into the moulds to make the shells. Save the excess chocolate for finishing the bonbons.

For the cappuccino ganache

1In a saucepan, bring the cream to a boil with the invert sugar, coffee beans, and instant coffee granules. Remove from the heat and let infuse for 5 minutes.

2Strain the cream through a fine-mesh sieve, return it to the saucepan and bring to a boil. Carefully pour the hot cream over the milk couverture chocolate in a heatproof bowl. Whisk to make a smooth ganache.

3When the ganache cools to 95°F (35°C), add the butter. Process with the immersion blender to ensure all the chocolate has melted and the ganache is smooth. Let it cool to 82°F (28°C), spoon it into the pastry bag, and snip off the tip. Pipe the ganache into the chocolate shells, filling them to within 1/16 in. (1.5 mm) of the top. Let set for 12 hours.

Finishing the bonbons

1When the ganache has set, re-temper the chocolate left over from making the shells and pour it over the ganache to seal the bonbons. Using the triangular scraper, remove the excess chocolate. Let set before unmoulding.


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