Chocolate Bonbons with Vanilla Ganache
Servings: X

Ingredients:

VANILLA GANACHE

  • 161g Heavy Cream
  • 32g Invert Sugar
  • 1g Salt
  • 123g 72% Dark Chocolate Couverture
  • 21g Milk Chocolate Couverture
  • 35g Butter, unsalted
  • 27g PROVA Gourmet Fusion Vanilla

CHOCOLATE SHELLS

  • 200g 72% Dark Chocolate Couverture

Directions:

VANILLA GANACHE

  1. Boil the cream, invert sugar, and salt together. Pour a third at a time over the dark and milk couverture chocolates and mix until emulsified.
  2. Add Fusion Vanilla and mix with a hand blender, taking care not to create any air bubbles. Place in a piping bag and cool to 85°F.

CHOCOLATE SHELLS

  1. Melt the dark chocolate couverture and use the temperature curve method to temper the chocolate. Line polycarbonate molds with a layer of the tempered chocolate to make shells and leave to crystallize.
  2. Fill shells with vanilla ganache (6g per mold). Leave to crystallize then seal with additional tempered chocolate.