Professional

Chocolate Bonbons

An original recipe by L’École Valrhona

1 step

Recipe Step by Step

CONFECTION 80% ganache for frames

560 g Whipping cream
115 g Glucose DE60
115 g Invert sugar
585 g CONFECTION 80%*
75 g European-style butter
1450 g Total weight

Heat the cream with the glucose and invert sugar at 170/175 °F (75/80 °C).
Combine half with the chocolate fèves.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion.
Once the ganache is at 95/105 °F (35/40 °C), add the cubed butter warmed to approx. 65 °F (18 °C) and mix using an immersion blender again.
At 95/100 °F (34/36 °C), pour the ganache into a frame (34 x 34cm – H: 10mm), which you have attached to a guitar sheet covered with a fine layer of couverture.
Leave to set for 24 to 36 hours at 60/65 °F (16/18 °C) and a 60% humidity level.
Remove from the mold, coat with chocolate, and cut into your chosen shape.
Allow the ganache to set completely and coat it.
Decorations however you like.

*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.