Gold Bonbon
09 Jan 2023
Gold Bonbon
Rated 5.0 stars by 1 users
Category
Dessert
Delicious chocolate snack.
Author:Chocolate Academy
Ingredients
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Callebaut GOLD Specialty Chocolate 30.4%, Coins
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173 g Even Fresh UHT Whipping Cream 35% Fat
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11 g Dextrose
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11 g Sorbitol
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1 g Salt
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16 g Butter
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290 g Callebaut GOLD Specialty Chocolate 30.4%, Coins
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Ray Digital Thermometer
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Pavoni Disposable Pastry Bags
Chocolate Shells
Gold Ganache
You Will Need
Directions
Chocolate Shells
Melt the Callebaut GOLD Specialty Chocolate 30.4%, Coins at 45°C. Temper at 29°C.
Gold Ganache
In a bowl add the cream, dextrose, sorbitol, butter and salt, mix well.
Bring the mixture to a boil. remove from heat.
Once its cooled to 80c pour into the chocolate callets.
Allow it to melt naturally for 1-2 mins, then continue blending with an emulsifying blender.
Pipe into the shells at 28-30°C
