Callebaut Gold Chocolate Ganache Bonbons

Delicious chocolate snack.

Author
Chocolate Academy
Category

Dessert

Ingredients

  • Callebaut GOLD Specialty Chocolate 30.4%, Coins
  • 173 g Even Fresh UHT Whipping Cream 35% Fat
  • 11 g Dextrose
  • 11 g Sorbitol
  • 1 g Salt
  • 16 g Butter
  • 290 g Callebaut GOLD Specialty Chocolate 30.4%, Coins
  • Ray Digital Thermometer
  • Pavoni Disposable Pastry Bags

Directions

  1. Melt the Callebaut GOLD Specialty Chocolate 30.4%, Coins at 45°C. Temper at 29°C.
  2. In a bowl add the cream, dextrose, sorbitol, butter and salt, mix well.
  3. Bring the mixture to a boil. remove from heat.
  4. Once its cooled to 80c pour into the chocolate callets.
  5. Allow it to melt naturally for 1-2 mins, then continue blending with an emulsifying blender.
  6. Pipe into the shells at 28-30°C