Looking to have some delicious treats this festive season? These bonbons are perfect as a mini dessert to be served at a dinner party. You can even wrap them up as a special handmade gift for your loved ones.
Moulded chocolate bonbons
These bonbons are perfect as a mini dessert to be served at a dinner party. You can even wrap them up as a special handmade gift for your loved ones.
- 200 g milk couverture chocolate 35% cacao, chopped
- 150 ml heavy whipping cream
- 10 g invert sugar aka sugar syrup or sugar water
- 3 tsp (10g) edible gold luster dust
- 2 tsp (1ml) kirsch
- 200 g couverture chocolate of your choice chopped
To make the Ganache
- Melt and heat the chocolate to 95°F (35°C) in a bowl over a saucepan of barely simmering water (bain-marie). In a saucepan, heat the cream and invert sugar to 95°F (35°C). Carefully pour the cream over the melted chocolate whisking constantly. Continue whisking to create a very smooth ganache.
- Dissolve the gold dust in the kirsch.
- Dip the tip of your finger into the solution and use it to draw swirls inside the moulds. Let the alcohol evaporate.
- Meanwhile, temper the couverture chocolate by placing it in a heatproof bowl over a saucepan of barely simmering water. Stir until melted and allow to cool before putting the bowl back over the pan and raising the temperature to 31-32°C for dark or 29-30°C for milk chocolate. Pipe the tempered chocolate into the mould using a pastry bag, filling it completely.
- Invert the mould to allow excess chocolate to drain out. Save excess chocolate for sealing the bonbons.
- Scrape the top mould to obtain clean edges. Stand the mould upright and let the chocolate set for at least one hour.
- Using a pastry bag, pipe the ganache into the shells, filling them to within 1/16 inch (2mm) of the top. Leave to set for 12 hours.
- Re-temper the couverture chocolate left over from making the shells and pipe it over the ganache to seal the bonbons.
- Lay the acetate sheet over the mould. Use a scraper to smooth out the chocolate.
- Put the mould In the refrigerator for 15 minutes to allow the chocolate to release from the sides of the mould. Carefully turn the moulds upside down to remove the bonbons.
Recipe extracted from Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, £24.95). Photography © Rina Nurra2019.
What moulds? What size? What acetate sheet?
Could all recipes not only have the ingredients but a clear and explicit list of equipment.
Also , if you follow instruction 1 all the chocolate is used. Then later you find that half the chocolate is for a different section of the recipe.
I suspect that this recipe was printed with no-one actually trying it out.
Taste of France, not your usual standard.
Righjt you are, Lorna!
I agree with Lorna. Also, 2 tsp = 1 ml??? Should that not be 10 ml?
Thank you Lorna for voicing what we are all thinking ?! 🙂 tell us more please…