Medium
Makes: 100g
-
Healthy
Celebrate Halloween's ghoulish and mystical vibe by treating yourself to these scrumptious chocolate bonbons that are carefully crafted with Callebaut W2 to minimize sugar intake and maximize flavor and texture, providing a transcendent experience of guilt-free indulgence.Celebrate Halloween's ghoulish and mystical vibe by treating yourself to these scrumptious chocolate bonbons that are carefully crafted with Callebaut W2 to minimize sugar intake and maximize flavor and texture, providing a transcendent experience of guilt-free indulgence.Celebrate Halloween's ghoulish and mystical vibe by treating yourself to these scrumptious chocolate bonbons that are ca...
- Shelf life:
- 1 month
- Conservation:
- Cool room temperature
Containing: 2 Components
White Chocolate Ganache
Ingredients: White Chocolate Ganache
-
30 g35% cream
-
7 gsorbitol
-
5 gisomalt
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3 gmaltitol
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9 gbutter
Preparation: White Chocolate Ganache
- Mix 35% cream, sorbitol, isomalt & maltitol together and heat until all ingredients are dissolved.
- Melt white chocolate at 35°C and add the warm cream.
- Add butter at room temperature. Emulsify using an immersion blender
Tools
- Immersion blender
Shell and Inclusions
Ingredients: Shell and Inclusions
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10 gCookie crumbs
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100 g
Preparation: Shell and Inclusions
- Use tempered 811 to shell bonbon molds. Allow to crystallize.
- Mix cocoa nibs and cookie crumbs into White Chocolate Ganache.
- Fill molds with ganache.
- Cap with tempered 811. Allow to crystallize. Unmold.
Tools
- Square Bonbon Mold
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