This time, it’s a bonbon chocolate made with relatively easy-to-find items, few ingredients, and easy to make.
If refrigerated for about 8 hours, the ganache will be melt-in-your-mouth and tasty. The ganache is soft enough to be depressed by hand.
You don’t need to cover it completely to make a stylish design.
0:25 Coating Chocolate Moldings
2:48 Coffee Ganache
5:14 Strawberry and raspberry ganache
7:13 Removing from chocolate cup
7:59 Example of wrapping
9:15 Cacao Notes (Making Lotte CM Ryo Yoshizawa’s pink chocolate strawberry sandwich)
This is the first time I’ve done this.
This is a book about chocolate. Chocolate Sweets BOOK
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Easy Coffee and Berry Bonbon Chocolates
Makes about 18 pieces
[Chocolate for coating]
Strawberry chocolate: 200g
Sweet chocolate: 200g
If you don’t have coating chocolate (or parterglasse) that can be melted and hardened, you can use regular chocolate tempered.
[Bonbon chocolates with coffee ganache]
High milk chocolate: 100g (2 sheets)
Fresh cream 42%: 50g
Coffee powder: 2g
Coffee beans: crushed or used whole, as appropriate
[Strawberry ganache bonbons]
Pink chocolate: 90g (2 sheets)
Fresh cream 42%: 40g
Raspberry granules: 3-4g
Lotte Ghanaian Pink Chocolate 45g x 10 pieces
Meiji High Milk Chocolate 50g x 10 boxes
Delonghi convection oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser point function
Toribe Corporation Kitchen Spatter KS-203