Strawberry Ganache Bonbon

Specification

  • Boil the fruit puree, honey with the syrup at 103C.
  • Let cool down until room temperature. Add the pre-crystallized dark chocolates
  • following by the butter.
  • Immediately fill the ganache into a chocolate cups until 3 mm from the top .
  • Allow to cool for approximately 60 minutes.
  • Add to the milk chocolate some cocoa butter to make it extra thin, and close the shells
  • with a piping bag.
  • Make decoration on top with dark chocolate using a piping bag. 
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MATERIALS
AMOUNT APPROXİMATELY 120 PIECES
INGREDIENTS

STRAWBERRY PUREE
250g

GLUCOSE SYRUP
50g

HONEY
25g

BUTTER
100g

DARK CHOCOLATE
ALT 219
60g

MILK CHOCOLATE
ALT 247
350g

COCOA BUTTER ALTINMARKA CBD
15-200g

DARK CHOCOLATE SHELLS
ROUND SERRATED
120 PIECES