Ingredients
White Chocolate Ganache
- 1.7 oz Callebaut W2 28% White Chocolate Callets
- 1.1 oz 35% cream
- 0.2 oz Sorbitol
- 0.2 oz Isomalt
- 0.1 oz Maltitol
- 0.3 oz Butter
Shell and Inclusions
- Q.S. Callebaut 811 54.5% Dark Couverture Chocolate Callets
- 0.1 oz Cocoa nibs
- 0.4 oz Cookie crumbs
- 3.5 oz Barry Callebaut White Ganache
Instructions
White Chocolate Ganache
- Mix 35% cream, sorbitol, isomalt & maltitol together and heat until all ingredients are dissolved.
- Melt white chocolate at 35°C and add the warm cream.
- Add butter at room temperature. Emulsify using an immersion blender
Shell and Inclusions
- Use tempered 811 to shell bonbon molds. Allow to crystallize.
- Mix cocoa nibs and cookie crumbs into White Chocolate Ganache.
- Fill molds with ganache.
- Cap with tempered 811. Allow to crystallize. Unmold.