Callebaut Gold Chocolate Ganache Bonbons

Chocolate Academy

Category

Dessert

Delicious chocolate snack.

Callebaut Gold Chocolate Ganache Bonbons

Ingredients

    Chocolate Shells

    • Callebaut GOLD Specialty Chocolate 30.4%, Coins

    Gold Ganache

    • 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

    You Will Need

    • Ray Digital Thermometer
    • Pavoni Disposable Pastry Bags

    Directions

      Chocolate Shells

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

      Gold Ganache

      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