Ganache Hand-rolled Bonbons

You will need:

• Cream 85 g
•  Glucose 15 g
•  Salt pinch
•  Milk Choc 80 g
•  Dark Choc 80 g
•  Butter 15 g

This recipe will make approximately 10 bonbons.

Method:

1. Make ganache in pairs, then divide in half a put on small trays into the fridge to set.
2. Tasting of chocolates from around the world whilst also getting a brief explanation of the making process.
3. Roll ganache in a little cocoa powder into at least ten balls and refrigerate again.
4. Observe the tempering of chocolate on the bench. Use chocolate for next phase.
5. Coat ganache in first layer, then pair up and take it in turn to roll second layer and decorate. Pack into boxes and off into the day/night.

1. 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 frisge to set for at least 30 minutes.
   7. Roll ganache in a little cocoa powder into at least ten balls and refrigerate again.
   8. Roll the bonbons again for a cleaner and rounder finish.
   9. Temper chocolate (See How to Temper Chocolate link).
   10. Add the chocolate into a bowl and dip or roll by hand in circular motion. 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.