Bonbon Rooibos

Chocolate Tempering

1. Melt the couverture chocolate to 45–50°C (113–122°F).
2. Cool it down to 27–28°C (80.6–82.4°F) while stirring to begin the pre-crystallization process.
3. Reheat slightly to 31–32°C (87.8–89.6°F) to achieve proper temper. Ensure the chocolate remains within this working range for moulding and sealing.

For more information on Chocolate tempering, please refer to our Technique page

Mold the shells

1. Pour the pre-crystallized MATSIRO couverture chocolate into the square candy mould
2. Tap the mould to remove air bubbles, then invert it to scoop out the excess chocolate, leaving a thin shell
3. Scrape off (araser) any excess chocolate from the surface of the mould for a clean finish

For more information on Moulding bonbons, please refer to our Technique page

1. Prepare the infusion
2. Combine the rooibos tea, water, and whole milk in a small,microwave-safe container. Stir well to ensure even mixing.
3. Heat the mixture in a microwave for 20 seconds at 800 W.
4. Strain the mixture using a fine sieve or chinois (a cone-shaped strainer) to remove the rooibos leaves. Set the strained infusion aside to cool slightly.

Prepare the ganache:

1. Bring the Rooibos Infuis and heavy cream to a boil.
2. Add the butter and invert sugar and stir to combine
3. Cool the mixture to 80°C (176°F), then pour over the Matsiro 70% dark couverture
4. Emulsify: Blend the mixture until smooth and glossy, ensuring a stable ganache

Fill the shells:

1. Pipe the ganache into the prepared chocolate shells at 28°C (82.4°F), leaving space for sealing
2. Allow the ganache to crystallize for 12 hours at a cool room temperature.

Seal the bonbons

1. Cover the crystallized ganache with a layer of tempered Matsiro 70% dark couverture to seal the bonbons
2. Scrape off excess chocolate for a smooth base

Unmold and decorate

1. Once the chocolate has fully set, carefully unmold the bonbons.
2. Use pre-crystallized couverture chocolate to garnish with rooibos flowers for a final touch