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Home / Dark Chocolate Raspberry Bonbons (1hr. + overnight)

Dark Chocolate Raspberry Bonbons (1hr. + overnight)

Dark Chocolate Raspberry Bonbons (1hr. + overnight)

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Raspberry Dark Chocolate Ganache
  • Method of Assembly

Raspberry Dark Chocolate Ganache

474g (16.7oz)
48g (1.7oz)
300g (10.6oz)
57g (2.0oz)

* can be replaced with

Method of Preparation

  1. Combine the heavy cream and the glucose syrup and bring to a boil.
  2. Put the chocolate into a food processor and pour the hot liquid over the chocolate.
  3. Process until completely smooth and homogeneous.
  4. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
  5. Allow to cool completely.
  6. Use for piping as desired.

Method of Preparation

  1. Using tempered , pour into a polycarbonate chocolate mold that has been pre-sprayed with the desired colors of cocoa butter.
  2. Turn over the chocolate mold to release any excess chocolate that is in the mold. Using a large triangle spatula, scrape the surface of the mold to level off the chocolate. Place in the refrigerator for a few minutes until just set.
  3. Once the ganache is made, allow it to cool until it reaches a temperature of between 26°C-29°C/80°F-85°F. Fill the bonbon cavity with the prepared ganache and allow to set overnight.
  4. Once the ganache is set, top off the bonbon cavity with the tempered and level off with a triangle spatula.
  5. Place the bonbons in the refrigerator for a few minutes to release from the molds, and then turn over the mold to fully release the bonbons.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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