Mojito Ganache Bonbon

Specification

  • Bring the cream, butter, honey, glucose syrup, lemon juice and mint leaves to the
  • boiling point.
  • Let cool down until room temperature.
  • Add the pre-crystallized milk chocolate –ALT 247–.
  • Add Rum and blend into a homogeneous, smooth ganache.
  • Immediately fill the ganache into a pre molded dark chocolate –ALT 219– shells.
  • Leave to crystallize sufficiently before sealing the moulds with dark chocolate.
  • Leave to further crystallize in the refrigerator for approximately 20 minutes. 
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MATERIALS
AMOUNT APPROXİMATELY 60 PIECES
INGREDIENTS

CREAM
50g

HONEY
20g

GLUCOSE SYRUP
35g

LEMON JUICE
20g

FRESH MINT LEAVES
10g

BUTTER
50g

MILK CHOCOLATE COIN
ALT 247
160g

RUM %40
20g

DARK CHOCOLATE COIN
ALT 219
300g