Equipment
- Stove
- Immersion Blender
- Thermometer
Ingredients
Bourbon Coffee Caramel Ganache
- 14.3 oz Sugar
- 11.4 oz Heavy cream
- 4.8 oz Glucose syrup
- 5.7 oz Butter
- 0.4 oz Salt
- 1.9 oz Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg
- 1.4 oz Few spirit cold cut bourbon
- 2.4 oz Whirlwind bourbon barrel aged coffee beans, warmed and crushed
- 1.4 oz Whirlwind bourbon barrel aged coffee beans, ground (optional)
Assembly
- 0.0 gr Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg
Instructions
Bourbon Coffee Caramel Ganache
- Bring cream to a simmer. Remove from heat and add crushed coffee beans. Cover and set aside to steep for 30 minutes.
- Strain coffee beans from cream and rescale to 240g. Warm rescaled cream, butter, salt and glucose together. Set aside, keeping warm.
- Caramelize the sugar using the dry method.
- When the sugar reaches 185ºC, remove from heat and add the warm liquids little by little. Take it very slowly so cream incorporates without forming crystals.
- Cook the caramel to 114ºC whisking vigorously.
- Let the caramel cool down to below 80ºC. Add chocolate and bourbon. Emulsify with an immersion blender until smooth and glossy.
- Stir in the ground coffee if using, then cast into molds.
Assembly
- Use pre-crystallized Callebaut 823 to shell the bonbon molds. Allow to fully crystallize.
- Pipe in Bourbon Coffee Caramel Ganache once it is at 28ºC. Allow to crystallize overnight.
- Cap bonbons the next day.