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Workshop Recipies

Ganache filled Bonbons

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You will need:

  • 100g Whipping or Single Cheam
  • 100g Milk or Dark Chocolate buttons
  • 15g Unsalted butter
  • Pinch of sea salt
  • Chocolate round shells
  • Piping bag

This recipe will make approximately 20 bonbons.


    1. Cut the butter in small cubes and leave to reach room temperature so its easier to melt later on.
    2. Add the chocolate buttons in a bowl.
    3. Place the cream and a pinch of salt in a pan and bring it to boil.
    4. Pour the hot cream over the chocolate and stir with a whisk from the centre without aerating.
    5. Once melted add the butter and stir until combined.
    6. Transfer to a piping bag. Place on a cold surface until it has cooled.
    7. Use the piping bag to pipe the ganache into the chocolate shells. Ideally, the filled bonbons should be left overnight on a counter. (15C to 20C, not in the fridge).
    8. Temper chocolate (See How to Temper Chocolate link) and seal the top with it using a pipping bag ir the tip of your finger.
    9. Add the chocolate into a bowl and dip or roll by hand the shell. Before the chocolate sets add the toppings of your choice.

Several flavours can be added when you boil the cream such as tea leaves, ground coffee, herbs, spices, essences, etc. After boiling add the item, leave to infuse for 10-15 minutes, then boil again and pour over the chocolate.

Instead of using cream you can use fruit puree.

Liquor can be added after making the ganache.



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