Directions:

VANILLA GANACHE

• 1. Melt chocolate in microwave. Add Fusion Vanilla and mix to incorporate.
• 2. In a small pot, combine heavy cream, invert sugar, and vanilla powder. Bring to a simmer.
• 3. Pour hot cream over chocolate mixture in 3 parts, mixing constantly with a rubber spatula to emulsify.
• 4. Once fully incorporated, pour into a deep container. Add salt and emulsify with a hand blender. Cool to 28°C before using.

VANILLA CHOCOLATE SHELLS

• 1. In a large bowl, melt the white chocolate in the microwave to 45°C. Add Fusion Vanilla and mix to incorporate, then add vanilla powder and mix again. Temper chocolate.
• 2. Pour tempered chocolate into each cavity of the mold. Allow chocolate to sit for 10 seconds and tap the mold on a table to remove any air bubbles, then flip mold and allow excess chocolate to drip out.
• 3. Use a metal scraper to scrape off excess chocolate from surface of the mold. Allow to crystallize for 5 minutes and transfer to the refrigerator for 30 minutes.
• 4. Fill set molds with Vanilla Ganache. Place in refrigerator to allow ganache to set, about 45 minutes.
• 5. Seal bonbons with additional tempered chocolate and rest for 30 minutes. Unmold.