Turkish Coffee Ganache Bonbon

Specification

  • Bring the cream, honey, glucose syrup and the Turkish coffee to the boiling point.
  • Let cool down until room temperature.
  • Add the pre-crystallized milk chocolate –ALT 247–
  • Add the ganache to the soft butter and mix well.
  • Fill ganache into chocolate cup with a piping bag like a dome.
  • Dip the top of the filling after setting into dark chocolate –ALT 219–.
  • Make decoration on top with milk chocolate using a piping bag.
  • Leave to crystallize in the refrigerator for approximately 20 minutes. 
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MATERIALS
AMOUNT APPROXİMATELY 260 PIECES
INGREDIENTS

CREAM
400g

GLUCOSE SYRUP
60g

TURKISH COFFEE
50g

HONEY
60g

BUTTER
150g

MILK CHOCOLATE COIN
ALT 247
1200g

MILK CHOCOLATE SHELLS
SMALL SIZE ROUND
260 Pieces

DARK CHOCOLATE COIN
ALT 219
500g