Servings: 100 BonBons
Equipment
- Stove
Ingredients
FLEUR DE CAO BONBON
- 2.0 lb Callebaut Fleur de Cao 70% Dark Couverture Chocolate Callets
- 1.0 lb Heavy cream
- 2.8 oz Glucose syrup
- 1.1 oz Cinnamon stick
- 0.1 oz Chili powder
- 4.0 oz Butter softened
Instructions
Preparation: FLEUR DE CAO BONBON
- Heat the heavy cream and glucose syrup to a boil. Turn off the heat and add the cinnamon sticks and chili powder and steep for 15 minutes.
- Bring the mixture back to a boil.
- Pour through a fine mesh strainer into a bowl with the chocolate. Let sit for 1 minute to melt the chocolate
- Cook sugar, water, and citric acid to 240 F. Slowly pour into egg whites while whipping.
- Continue whipping on high until meringue cools to around 80°F (27°C).
- Stir with a rubber spatula, starting the middle to create the emulsion and slowly work outwards until fully emulsified.
- Add the softened butter and stir until emulsified.
- Pour into an 8” x 12” (20cm x 30cm) frame. Let ganache crystallize fully.
- Remove from the frame. Add a thin layer of tempered Fleur De Cao to the top of the ganache, spread evenly, and allow to set.
- Flip the ganache over so the tempered chocolate is on the bottom.
- Dip each bonbon into tempered Fleur De Cao. Add any decorative flourish as desired.