INGREDIENTS
- Milk Chocolate and Caramel Ganache:
- – Sugar 270 g.
- – Glucose 50 g.
- – Butter 30 g.
- – Milk cream 185 cc.
- – Milk chocolate 300 g.
- – Ron 20 cc.
- – Advantageous salt 1 g.
- Chocolate bonbons:
- – Semi-sweet chocolate 1 kg.
Do you know that April 13 is Worldwide Kiss Day? We rejoice by making ready these spectacular chocolate bonbons!
PROCEDURE:
1. Make a sweet with sugar and glucose. Add the butter, salt and heat cream.
2. Homogenize and pour over the chopped chocolate. Heat and add the liquor. Let it relaxation for twenty-four hours earlier than filling the chocolate shells.
3. Measure into the molds at a temperature of 27º C.
Chocolate bonbons:
1. Soften the chocolate at 45ºC and pour 2/3 of it onto the counter. Cool to 27ºC with the assistance of a spatula, stretching the chocolate and accumulating it in order that the drop in temperature is even. As soon as the specified temperature has been reached, add the chocolate to the bowl the place we had 1/3 of the recent chocolate left.
2. Combine very effectively and test the temperature to be between 30º C and 32º C
3. Fill a mildew with sweets and empty it to generate the shells.
4. As soon as the chocolate has crystallized, fill with the specified filling and let it crystallize.
5. Cowl with tempered chocolate and as soon as crystallized, unmold.
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