Ginger Lime Ganache Bonbons

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Ginger Lime Ganache Bonbon

 

 

 

 

 

 

 

Yield: 36 Chocolate Bonbons

For the Bonbons:

Ingredients

  • 6 oz     Heavy cream
  • 1 oz     Fresh ginger
  • 1          Whole lime, grated fine
  • 5 oz     Barry Callebaut® C823 NV, milk chocolate callets
  • 5 oz     Barry Callebaut® 811 NV, bittersweet chocolate callets
  • 1 oz     Inverted sugar
  • 1 oz     Unsalted butter, softened
  • 32 oz   Barry Callebaut® 811 or 835 NV, bittersweet chocolate couverture for enrobing
  • American Almond® cashew brittle crunch as needed

Directions

  1. Bring the heavy cream, ginger and lime zest to a boil in a small saucepan. Remove it from heat and let the mixture steep for 10 minutes.
  2. Strain the cream mixture through a fine mesh chinois and then reheat it to near the boiling point.
  3. Place the Barry Callebaut® milk and bittersweet chocolate callets into a large bowl. Pour the cream mixture over the chocolate and stir until well combined. Stir in the invert sugar and butter.
  4. Spread the ganache out onto a firm acetate sheet to a thickness of approximately ¼ inch. Place a sheet of acetate on top of the ganache. Allow it to crystallize overnight.
  5. Remove the top layer of acetate. To ensure easy enrobing, coat the surface of the ganache with a thin layer of tempered chocolate or melted cocoa butter.
  6. Cut the crystallized ganache into desired shapes then enrobe them in the tempered Barry Callebaut® bittersweet chocolate. Immediately position a piece of gold leaf on top of each bonbon. Then position a small square of acetate on top of the gold leaf so that it covers approximately 50% of the surface of each bonbon. Decorate the unexposed surface with some of the American Almond® cashew brittle crunch.

Recipe courtesy of American Almond® – www.americanalmond.com