Rakı Ganache Bonbon

Specification

  • Bring the cream, honey and glucose to the boiling point.
  • Let cool down until room temperature.
  • Add pre-crystallized milk chocolate.
  • Mix the butter, then add raki.
  • Spread thin layer of milk chocolate on a grease proof paper and placed under a frame.
  • Immediately pour the ganache into the frame.
  • Allow to cool for approximately 60 minutes.
  • Cut with guitar string into desired dimensions.
  • Bring the centers to room temperature before enrobing in dark chocolate –ALT 219–.
  • Make decoration with sugar crystals.
  • Leave to crystallize in the refrigerator for approximately 20 minutes. 
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MATERIALS
AMOUNT APPROXİMATELY 220 PIECES
INGREDIENTS

CREAM
400g

GLUCOSE SYRUP
40g

HONEY
40g

MILK CHOCOLATE
ALT 247
650g

BUTTER
50g

RAKI
20g

FOR ENROBING

DARK CHOCOLATE
ALT 219
800g

COLOURED SUGAR CRYSTALS
25g