Callebaut Haunting Gaze

Celebrate Halloween's ghoulish and mystical vibe by treating yourself to these scrumptious chocolate bonbons that are carefully crafted with Callebaut W2 to minimize sugar intake and maximize flavor and texture, providing a transcendent experience of guilt-free indulgence.

Course: Dessert, Snack

Keyword: Confections, Dark Chocolate, Guilt-Free, indulgent

Difficulty: Intermediate

Brand: Cacao Barry, Callebaut

Seasonal: Halloween

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.