Bonbons Chocolat

    • Prep Time
    • 40 minutes
    • Cook Time
    • -
    • Cool Time
    • -
    • Yield
    • 60 pieces
    • Difficulty Level
    • Expert

MOLDS SPRAY

Ingredients

  • Cocoa butter
  • White chocolate Aiguebelle Pistobel
  • Color of choice

Preparation

Melt the cocoa butter and white chocolate.

Add the dye.

Spray the molds at 36°C.

MOLDS FILLING

Ingredients

  • Dark chocolate 72% Aiguebelle

Preparation

Melt the dark chocolate 72% Aiguebelle at 50°C and temper at 31°C.

Fill the molds to make a thin shell.

Prepare the ganache.

Close the molds using chocolate.

CHOCOLATE GANACHE

Ingredients

  • 250 g fresh cream
  • 40 g honey
  • 335 g dark chocolate 72% Aiguebelle
  • 70 g butter

Preparation

Boil the cream and honey.

Pour over the dark chocolate.

Add the butter at 35°C.

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