Dark Chocolate Ganache Enrobed Bonbons

Dark Chocolate Ganache Enrobed Bonbons
Easy
Makes: 169
  • Quick & easy (production)
Learn to make and decorate simple, classic chocolate bonbons using key techniques that ensure success. 
Learn to make and decorate simple, classic chocolate bonbons using key techniques that ensure success. 
Shelf life:
6 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 2 Components
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Demonstration video<span>Dark Chocolate Ganache Enrobed Bonbons</span>
Demonstration videoDark Chocolate Ganache Enrobed Bonbons

Framing

Ingredients

  • Q.S.
    Callebaut Dark Chocolate NV 811

Preparation

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

View tools

  • Metal Tray
  • Scraper
  • Offset spatula
  • Melting kettle or automatic tempering machine
  • Guitar sheets
  • 34 cm x 33 cm x 9 mm (13" x 13" x 0.4") frame

Brazil Ganache

Ingredients

  • 294 g
    Heavy Cream 35%
  • 88 g
    glucose syrup DE 38
  • 88 g
    inverted sugar
  • 54 g
    butter
  • 2 g
    salt
  • 453 g
    Callebaut Single Origin - Madagascar
  • 21 g
    Callebaut Cocoa Butter

Preparation

  1. Heat the cream, the sugar, the butter and the salt to 65°C (149°F).
  2. Place the chocolate and the cocoa butter into a tall recipient and pour the hot mixture onto them. Wait for a few minutes for heat transfer.
  3. Blend well with an immersion blender to create a proper emulsion.
  4. Scrape the container with a spatula and blend again to ensure that the ganache is perfectly smooth. The finale temperature of the ganache should be 31°C (88°F).
  5. Once your ganache is at 31°C (88°F), cast into the prepared frame.
  6. Using a wide scraper, slowly remove the excess. Make sure that the ganache is spread out evenly.
  7. Turn the frame around and scrape again to ensure that the top is perfectly smooth.
  8. Place in the refrigerator for 15 minutes to promote the crystallization of the ganache.
  9. Remove from the refrigerator and allow the ganache to crystallize at 18-20°C (64-68°F) for at least 12 hours and preferably overnight before cutting and dipping.
  10. Remove the frame using a knife.
  11. Place a sheet of parchment paper and a metal tray on top of the ganache. Flip it over. Remove the top metal tray and the guitar sheet and place the guitar tray on top. Flip the ganache over again.
  12. Transfer the ganache to the guitar and cut into 25 mm x 25 mm (0.98” x 0.98”) squares using the guitar. Cut in the first direction and remove the ganache using the guitar tray. Clean the wires and the base of the guitar. Return the ganache, cut in the opposite direction and remove. Firmer products may require that you cut more slowly. In this recipe, the ganache is soft and can be cut quite quickly.
  13. Remove the excess using a knife.
  14. Arrange the bonbons uniformly on the tray. After cutting, let them set at 18-20°C (64-68°F) for an additional 24 hours.
  15. Line a tray with a guitar sheet for the dipping. Make sure that there are no air bubbles.
  16. Before dipping, slightly heat the fork and palette knife with a heating gun to prevent the chocolate from setting too quickly on the tools.
  17. Place the bonbon with the shiny side facing upwards into the pre-crystallized dark chocolate.
  18. Using a dipping fork, press the bonbon so it is flushed with chocolate in the kettle. Press on the top side and turn the bonbon over onto the dipping fork.
  19. Remove the excess chocolate from the top by using the palette knife.
  20. Tap the fork to remove the remaining excess.
  21. When the bonbon approaches the tray, gently slide it off without having the fork touching the tray.
  22. Garnish with a three prong dipping fork.
  23. After dipping, let the bonbons set at 18-20°C (64-68°F) for 24 hours before removing them from the tray for consumption. Heavy cream 35% fatGlucose syrup DE 38Inverted sugarButterSaltCallebaut Brazil single origin dark couverture 66.8%Cacao Barry deodorized cocoa butter

View tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Knife
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Scraper
  • Parchment paper
  • Melting kettle or automatic tempering machine
  • Heat gun
  • Guitar cutter
  • Guitar sheets
  • Dipping fork
  • Small palette knife
  • Spatula(s)

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