Prova Gourmet Chocolate Bon Bons With Vanilla Ganache
Servings: 60
Equipment
- Stovetop
- Hand blender
- piping bag
- Polycarbonate Molds
- Tempering Machine
Ingredients
Vanilla Ganache
- 161 g Heavy Cream
- 32 g Invert Sugar
- 1 g Salt
- 123 g 72% Dark Chocolate Couverture We recommend Guittard Dark Couverture
- 21 g Milk Chocolate Couverture We recommend Guittard Milk Couverture
- 35 g Butter, unsalted
- 27 g Prova Gourmet Fusion Papua New Guinea Vanilla Flavored Cocoa Butter
Chocolate Shells
- 200 g 72% Dark Chocolate Couverture We recommend Guittard Dark Couverture
Instructions
Vanilla Ganache
- Boil the cream, invert sugar, and salt together. Pour a third at a time over the dark and milk couverture chocolates and mix until emulsified.
- Add Fusion Vanilla and mix with a hand blender, taking care not to create any air bubbles. Place in a piping bag and cool to 85°F.
Chocolate Shells
- Melt the dark chocolate couverture and use the temperature curve method to temper the chocolate. Line polycarbonate molds with a layer of the tempered chocolate to make shells and leave to crystallize.
- Fill shells with vanilla ganache (6g per mold). Leave to crystallize then seal with additional tempered chocolate.
- Enjoy!