Prohibition Bonbons

Medium
Makes: 70 3cm bonbons
  • Good to go
As a native Chicagoan, I love to support Chicago-grown businesses whenever I can. FEW Spirit (located in the Chicago suburbs) makes a bourbon that when combined the bourbon barrel aged coffee beans from Whirlwind Coffee (also in the Chicago suburbs) pairs perfectly with caramel notes in the Callebaut 823 milk chocolate ganache filling.
As a native Chicagoan, I love to support Chicago-grown businesses whenever I can. FEW Spirit (located in the Chicago suburbs) makes a bourbon that when combined the bourbon barrel aged coffee beans from Whirlwind Coffee (also in the Chicago suburbs) pairs perfectly with caramel notes in the Callebaut 823 milk chocolate ganache filling.
Shelf life:
3 Months
Conservation:
Store in cool, dry, and dark place, ideally between 60-70°F (16-21°C)
Containing: 2 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Bourbon Coffee Caramel Ganache

Ingredients

  • 14.3 oz
    sugar
  • 11.4 oz
    heavy cream
  • 4.8 oz
    glucose syrup
  • 5.7 oz
    butter
  • 0.4 oz
    salt
  • 1.9 oz
    Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg
  • 1.4 oz
    FEW Spirit Cold Cut Bourbon
  • 2.4 oz
    Whirlwind Bourbon Barrel Aged Coffee beans, warmed and crushed
  • 1.4 oz
    Whirlwind Bourbon Barrel Aged Coffee beans, ground (optional)

Preparation

  1. Bring cream to a simmer. Remove from heat and add crushed coffee beans. Cover and set aside to steep for 30 minutes.
  2. Strain coffee beans from cream and rescale to 240g. Warm rescaled cream, butter, salt and glucose together. Set aside, keeping warm.
  3. Caramelize the sugar using the dry method.
  4. When the sugar reaches 185ºC, remove from heat and add the warm liquids little by little. Take it very slowly so cream incorporates without forming crystals.
  5. Cook the caramel to 114ºC whisking vigorously.
  6. Let the caramel cool down to below 80ºC. Add chocolate and bourbon. Emulsify with an immersion blender until smooth and glossy.
  7. Stir in the ground coffee if using, then cast into molds.

View tools

  • Saucepan
  • Whisk
  • Thermometer
  • Immersion blender

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