Callebaut Gold Chocolate Ganache Bonbons

Chocolate Academy

Category

Dessert

Delicious chocolate snack.

Callebaut Gold Chocolate Ganache Bonbons

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

    • 11 g Dextrose

    • 11 g Sorbitol

    • 1 g Salt

    • 16 g Butter

    • 290 g Callebaut GOLD Specialty Chocolate 30.4%, Coins

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    • Ray Digital Thermometer

    • Pavoni Disposable Pastry Bags

    Directions

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      1. Melt the Callebaut GOLD Specialty Chocolate 30.4%, Coins at 45°C. Temper at 29°C.

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      1. In a bowl add the cream, dextrose, sorbitol, butter and salt, mix well.

      2. Bring the mixture to a boil. remove from heat.

      3. Once its cooled to 80c pour into the chocolate callets.

      4. Allow it to melt naturally for 1-2 mins, then continue blending with an emulsifying blender.

      5. Pipe into the shells at 28-30°C