Easy

Makes: 72

Timeless Classics

Here, we'll create a very simple and classic chocolate decoration with a nice contrast between the dark and milk chocolates.

Here, we'll create a very simple and classic chocolate decoration with a nice contrast between the dark and milk chocolates.

Shelf life:: 6 Weeks
Conservation:: Between 8ºC - 16ºC

Containing: 3 Components

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Demonstration video<span>Coffee Ganache Molded Bonbons</span>

Demonstration videoCoffee Ganache Molded Bonbons

Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg

Attach the guitar sheet to the tray using a damp towel and remove the air bubbles using a scraper.
Pour pre-crystallized dark chocolate onto the tray and spread it out evenly using the offset spatula to create a rectangle.
Place the frame on top of the chocolate and remove the excess chocolate with a scraper.
Let it set at 18-20°C (64-68°F).

View tools

Piping Bag
Scissors
Cacao Barry coffee beans mold
Soft cloth
Mixing bowl (s)
Ladle
Melting kettle or automatic tempering machine

192 g

Heavy Cream 35%
48 g

Whole milk
10 g

Coffee beans, coarsely ground

Prepare the coffee infusion by bringing the cream and the milk to the boil.
Once boiling, add the ground coffee.
Stir well, cover with plastic film and allow to infuse for 5 minutes.
Strain the infusion. While straining, re-scale 192 g (6.78 oz) of infusion.

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Cooktop
Saucepan
Strainer
Plastic film
Scale
Spatula

197 g

Coffee infusion
47 g

glucose syrup DE 38
47 g

inverted sugar
8 g

butter
142 g

Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg
59 g

Callebaut Cocoa - Cocoa Mass - 5kg Block

Add the glucose syrup, the inverted sugar and the butter to the infusion.
In a tall recipient, add the chocolate.
Heat the infusion mixture to 50-55°C (122-131°F).
Pour the heated mixture over the chocolate and allow a few moments for heat transfer.
Blend well and ensure a proper emulsion.
Scrape to ensure that all the chocolate has been incorporated into the ganache and blend again to remove any remaining lumps.
The temperature of the ganache should be 28-29°C (82-84°F).
Pour the ganache into a piping bag, cut a small tip to control the flow and immediately pipe into the prepared molds.
Place the filled molds in the refrigerator for 10 minutes to promote the crystallization of the ganache.
Remove the molds from the refrigerator and allow the ganache to crystallize at 18-20°C (64-68°F) for at least 12 hours before closing the molds.
Using a heat gun, slightly warm the top of the mold to barely melt the chocolate shells so that when closing the mold with pre-crystallized chocolate, the two will join together perfectly.
Pour pre-crystallized chocolate into the mold and remove the excess with a palette knife.
Make sure that the mold is completely sealed and place it in the refrigerator for 10-15 minutes.
Remove from the fridge and slightly flex the mold to start unmolding.
Cover with parchment paper and a metal tray, then flip it over and tap the mold with a spatula.
Carefully lift the mold and carefully transfer the unmolded bonbons to a clean tray. If some bonbons remain in the mold, repeat the same process.
After unmolding, handle the bonbons with soft cotton gloves to prevent fingerprints.