Bahibe Chocolate Bonbon

Coated Chocolate bonbons

Made with: BAHIBE 46%

Steps: 3

Makes one 34 x 34 cm frame or approximately 190 bonbons

Recipe steps

BAHIBE LACTÉE GANACHE

  • 420gwhipping cream 35% fat
  • 100ginvert sugar
  • 810gBAHIBE 46%
  • 165gdry butter 84% fat
  1. Bring the sugar to the boil with the cream. Slowly pour the boiling mixture onto the melted chocolate. Mix using circular movements with a rubber spatula to create a glossy and elastic texture. Take care to preserve this texture throughout. As soon as the ganache reaches 35-40°C (95-104°F), add the diced butter and blend, taking care not to incorporate any air.

LONG PEPPER AND SALT MIXTURE

  • 2glong pepper
  • 4gsalt
  1. Combine the two ingredients and set aside.

BAHIBE CHOCOLATE BONBON

  • 1500gBAHIBE LACTÉE Ganache
  • 6glong pepper and salt mixture
  • long pepper as required
  1. Pour the Bahibe Lactée Ganache into a 34 x 34 x 1 cm frame on an acetate sheet coated with milk chocolate couverture. Leave to set for 24-36 hours at 17°C (62.6°F) and 60% humidity. Once the ganache is set, coat with a layer of tempered milk chocolate couverture and sprinkle immediately with the Long Salt and Pepper Mixture. Use a guitar cutter to make 15 x 36 mm rectangles.

Assembly and finishing

Coat the bonbons with some milk chocolate couverture and decorate with some finely ground long pepper before the chocolate sets.

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