Cherry Ganache Bonbon

Specification

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

CREAM
100g

FROZEN CHERRY PUREE
90g

SEA SALT
1g

HONEY
30g

MILK CHOCOLATE
ALT 247
450g

FOR ENROBING

DARK CHOCOLATE
ALT 219
450g